I like making candy in a saucier ( a round-bottomed sauce pan) because it's easy to stir into the corners. The only problem, and this exists for candy-making in all sauce pans, is that the candy thermometer gets in the way while stirring, even if it's clipped to the side. Making toffee yesterday (all day, I might add) I cursed a blue streak stirring with my right hand while holding the thermometer with my left. Boiling sugar is NO fun to mess around with, I can assure you.

I finally gave up on the spoon and started stirring with the thermometer-practical, but not completely effective-and thought, someone should invent a spoon/thermometer hybrid. Then, with the magic of Google and a little dumb luck, I found the FMP Spoon Thermometer.
While I haven't yet used this example of American ingenuity (yes, it still exists), I can only marvel at its potential place in my kitchen.