Does anyone here have experience using a refractometer in candymaking? New to me and I want to make sure I get the right tool! Found something on eBay that measures up to 90% brix, but the "compensation temperature range" (whatever the *&^@! that is) is only between 10-30 degrees C. I'm wondering if this means I can only use it in substances heated to that temperature (30 C = 86 F???), in which case obviously it's not for candy... but how many other things would you measure that read up to 90% Brix???
Oh, please, HELP!