I've got one of those probe-on-a-lead digital thermometers, which is supposed to be for meat and such, but the box said it works all the way up to 273 degrees, which covers most temps you'll need for candymaking. You can get one for about 20 bucks at any big-box store.

I originally bought this one for making beer, but have started using it for making candy too and it works just as well in that application. Seems to be accurate at the higher temps.

i have a digital thermometer with a lead (specifically this one), and it worked fine for marshmallows a week or so ago. i would imagine it would be OK for most other candy making, since its max temp is near 400*F.

I actually have the one that is pictured above. Bought it at Williams-Sonoma. I like that it alerts you when it gets to the minimum temperature (for candy or oil/frying). I don't like that it seems to turn off (auto-shut off after a few minutes) when it's below a certain temperature. That can be annoying when trying to temper chocolate.

Otherwise, it's really great/recommended.

One dissent about the Williams-Sonoma one -- mine stopped displaying anything at all after only about a year. It still works -- at least I assume so, because it still beeps when I do things to it and touch buttons -- but there is no visible display. I have to try getting a new one now.

I have the one pictured from W-S also. I love it.

I recommend CDN products, they have several candy thermometers that will meet your needs.

Sounds like the one Falnfenix linked to would work best, from this chart candy making temps run up to 350 degrees, which is a "Dark caramel" stage (I'm guessing that means "Watch out, you'll burn it in 30 seconds more"). I imagine you'd need a clip for the probe, though.

The thermapen is hands down the best thermometer out there (for candy, meat, or anything else in the kitchen). Super fast digital read-out, cordless, and waterproof.

http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html

Thermapen is made by thermoworks but it's also available from a number of other places, including Amazon.

I have the one pictured above as well. I just got it as a birthday gift and only used it once so far but it's so much better than the old school kind!

I am curious though, should the probe not be touching the bottom of your pot/pan? My boyfriend pointed out to me while I was using it that I shouldn't let it touch the bottom of the pot otherwise it's just reading the temperature of the pot, not the liquid. I was concerned that it needed to be as deep into what I was cooking as possible, but could totally see his point. Anyone have insight on that?

I have the Taylor thermometer that falnfenix linked and it works well. I find that if I wrap the cord around the handle of my pan *just so* the probe doesn't touch the bottom.

I also have the one pictured, and while I haven't used it yet it seems big and clumsy to me. And the metal splash-guard/cover thingy is tricky to get open (for me). I'd really like to have one that is digital, small, and simpler than this one. Of course, I'm used to an old glass candy thermometer.

@violetcassis: Your bf is correct, the probe tip shouldn't touch the bottom (or the sides) of the pan.

Another vote for the Thermapen. It's fast, reliable, but not cheap. I use mine all the time.

I used the Taylor thermometer that falnfenix and ahavajora have for a few years. Sometime a few months ago it broke -- the temps were obviously very wrong, and not even just off-set by some consistent amount. I've since read that the probes have a tendency to fail eventually. There is an option to buy replacement probes, but I decided to try another thermometer altogether.

I bought this Maverick one from Sur La Table, and so far it's working well... but the user interface on the Taylor was much better.

I have the one pictured but I ordered it from Amazon.

I love it, but my one complaint is that while it's great for a deep pot (like an 8 qt) it's quit top heavy for a shallower pot (like the pressure cooker pot we use for smaller batches).

Okay, reporting back on the model pictured. I just used it to make a small batch of caramel and some candy. For a small pot, it is very large, top-heavy, and clumsy. I found it difficult to correctly position in a small quantity of liquid. Having the temperature equivalents for the candy stages on the back makes them useless. And I hate that it only shows the candy stages, and not the exact temperatures--i.e. you can set it for 'hard crack' etc. but not a temperature. It also seemed a bit slow to read the temp.