We are thermometer impaired at Alma chocolate. And I need recomendations for the very best candy thermometer money can buy. I don't care what it costs-- well I do care-- but figure I've already invested a small fortune in crappy ones. I need it primarily for caramel making which we do a lot of-- so it needs to go higher than 305 degrees. Hilliards has a couple but I don't want to spend the money unless I've had a good report. THANKS!!!