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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)