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Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot….
Even has the donuts on there for, you know, dealing with the munchies.
For those who never tried to make candy:
https://www.webstaurantstore.com/blog/4052/candy-temperature-chart.html
Actually? Now I’m really curious…. What is the pot for? I assume the donuts/fish is for frying oil temp
Is that for frying potatoes?
Little high for frying potatoes, I don't see a modern setting for "pot".
High end candy making is for light and dark caramel.
Maybe it means your thermometer is accidentally touching the bottom of the pot and isn't accurate?
I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)
What is the pot for?
That's to help you get the munchies to eat all the awesome treats you'll make.
Potato chips.
I just checked, French fries are done at 300+350, and chips 375- it’d between the fish and donut bits.
Actually? I don’t know if any oils that don’t smoke at that temp.
You know how it's sometimes kind of hard to find people to eat all your baked goods when you're on a baking kick? Bake yourself and then it's easy to eat them all yourself.
Gonna guess it's shorthand for potatoes?
I’m far more concerned why fish is on here, but no other meats are
Deep fry oil temp
For those curious, making KAF's Apple Cider Caramels
Edit: I used generic apple cider vinegar, cuz that’s what I had. In any case the flavor is there and it’s at thread stage,
Edit 2: it’s out. 
Might have gotten it out a bit too soon- the digital meter was saying 245-250(grr) and it’s a hair on the soft side. It lost a bit of the apple flavor compared to when it was at thread temp… if you want a sharp hit, maybe add some more of the cider vinegar. The flavor is still there, but iat thread it was (tart) apple->Carmel, now it’s carmel-> apple
Regardless of crack or pot, grandma always wanted the firm ball. And she certainly didn't mind a little of the dark caramel.
You're going to ruin your crack if you get it that hot while you're cooking it.
So crack is made at around 300°?