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!
How to eat well while fasting
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
How to Make a Potato Salad That'll Upstage the Classic
One-Pot, No-Mixer Chocolate Cake
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.)