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!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)