I've used this thermometer only twice so far and it does the job. The dial type of candy thermometers that I used before require several inches of syrup depth in order for the thermometer to get a reading; their thermosensors were actually a couple inches above the tip of the probe. Since many candy recipes have only a few cups of sugar syrup being cooked, you'll need a good thermometer with the sensor at the tip.I checked the accuracy of the CDN candy thermometer with boiling water and it was accurate to within one or two degrees. Unlike other reviewers, I had no problem reading the numbers on the thermometer while it was hooked on the pot; there are settings for it to tilt back and forth.I agree with the other reviewers that you'll need a pot without a lip for the thermometer to stay put on the side. A straight sided pot is also better. I bought such a stainless steel 2 quart pot from Walmart for $30 and its perfect for most of those candy recipes.I read the complaint from other reviews about the lack of an off button. But fudge recipes require at least an hour to an hour and a half for the cool down to 110 degrees; this thermometer is meant to stay on in the pot to monitor this. It doesn't bother me that there is no alarm for the cool down. It will turn off automatically when the temperature stays below 104 degrees for one hour.I also like that you could set ANY target temperature and it would alert three degrees below; great for deep frying. It could also do a good job as a meat thermometer; the sensor at the tip makes it easier to place the probe right where you need it at the exact center of the food unlike other meat thermometers where the sensor is somewhere above the tip and you could get a false reading that the food is done.The only negative I see would be to find the replacement of the tiny batteries.