Sugar thermometer problem

[lacuna bless]

I have found a recipe for marmalade cake that includes making honeycomb and heating a mix of sugar, glucose syrup, honey and water to 150C/300F. I have just bought a syrup thermometer and when I removed it from the blister pack the calibrations are wierd. 15-40o degrees Baume and 1.100-1.400 density g./ml. Apart from the fact the assistant said it was a sugar thermometer neither of us could read through the plastic. Instructions on back are all in French only. Anyone know what the conversion is??

[Narolines]

It sounds to me as though you've been sold a hydrometer - the Baume scale measures specific gravity, not temperature. Take it back, ask for your money back and find a shop assistant who knows what he/she is talking about.

[normy]

check out this link

http://en.wikipedia.org/wiki/Baum%C3%A9_scale

and if you're still awake by the time you get to the end, could you wake me up please

Not sure how much you paid, but check out here
http://www.decuisine.co.uk/cookshop/kitchen_to ols_gadgets/jam-thermometer.html?ref=GA_JamThe &kw=jam+thermometer

[lacuna bless]

Thanks you two, it's going back to the shop. Definitely not a calculation I can do in my head over a pan of boiling syrup!!