There is only one thing worse than making candy without a candy thermometer. (Alright, more than one, but bear with me.) It’s making candy with a poorly calibrated candy thermometer. When you make candy without a thermometer, you know that your caramel might not come out right. You know there is a risk.
When your thermometer isn’t accurate, you’re positive that everything is going to be fine and then it isn’t. You have hope, and then that hope is crushed. First candy, then your dreams.