Meat thermometers can sometimes be used for making candy. However, most meat thermometers are not designed to withstand the high temperatures needed for most candy-making.
Candy thermometers are larger and often come with a hook to attach them to the side of a pot away from the hot metal. Meat thermometers resemble a large needle. They are inserted into the meat by hand during cooking, and they are generally not oven proof. The temperature range of a meat thermometer is approximately 50 degrees Fahrenheit to 500 degrees Fahrenheit. Candy must be cooked to temperatures that range from 230 to 235 degrees Fahrenheit in the threading stage to the hard crack stage, which requires 300 to 310 degrees Fahrenheit temperatures. Candy thermometers usually range from 100 degrees to 400 degrees Fahrenheit.