My 9 yo son and I have just started making candy. We think that the pan we use may be negatively impacting the quality - in some pans we just can't get the sugar temp up to the right place before it burns on the bottom. Are certain kinds of pans better for candy making than others? I'd love to buy my son a special "fool proof" candy pan for his birthday this month - what should it be? What should I avoid? Thanks!
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.