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What's the best pot to cook candy in?


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Showing 1-25 of 42 posts in this discussion
Initial post: Nov 9, 2010, 8:57:00 AM PST
H. Neufeld says:
I started learning to make peanut brittle last year and I really enjoyed it (as did my friends and family), but the non-stick pot I was cooking in started to de-laminate from the excessive heat.
I know teflon is poisonous, and I don't want to make anyone sick.
Can some of you veteran candy makers tell me what kind of pot you find is best to cook your candy in? Also what kind of candy thermometer do you use? The one I got had some sharp edges that I think hastened the demise of my pot's surface.
Thanks so much, and happy candy-making!

In reply to an earlier post on Nov 9, 2010, 1:36:28 PM PST
Carrie O. says:
H Neufeld - I'm a veteran, been making candy with my mom for probably 30 years now, and on my own for 20. :)

Straight sided stainless steel pans are what I use. Candy temps are too hot for too long a time for non-stick, plus the fact that most candies have to be stirred constantly.

If you're worried about clean-up, don't. Since most candy is sugar based, a soak in hot water will dissolve any residue.

As for candy thermometers, I use a pretty standard, glass, candy thermometer that clips to the side of the pan. No sharp edges on it at all. Like this one: Polder 510 Glass Candy/Deep Fry Thermometer

In reply to an earlier post on Nov 9, 2010, 1:46:16 PM PST
Last edited by the author on Nov 9, 2010, 1:47:57 PM PST
Joaniepony says:
H. Neufeld,

I am NOT an expert in candy making, I have read that copper makes the best candy pan , I know that is what small candy companies use. Also a marble slab to pour it out onto.

In reply to an earlier post on Nov 9, 2010, 2:04:39 PM PST
H. Neufeld says:
Hi Carrie O. - thanks so much for your response. Would you recommend the All-Clad Stainless 3-Quart Saucepan with Loop or is that overkill?
I'm not looking to spend a fortune, but getting the right tool is worth it if I can keep turning out the peanutty goodness ;)

In reply to an earlier post on Nov 9, 2010, 2:37:07 PM PST
Carrie O. says:
I'd recommend any straight sided stainless, preferably with a thicker base. I actually have a fairly inexpensive one from my local Fred Meyer (department store). I think it cost me $30? :) I look for a hefty pan. The helper loop can be helpful if you don't have a lot of arm strength...

The Cuisinart Classic 3qt on here is less than $50 and has great customer reviews (4.5 stars, 101 reviews). It doesn't have the helper handle, but the price is pretty good.

In reply to an earlier post on Nov 9, 2010, 3:37:08 PM PST
H. Neufeld says:
Thanks so much for all of your advice. I'm going to take a look at the Cuisinart - maybe I can find one with a helper handle somewhere.

In reply to an earlier post on Nov 9, 2010, 3:46:50 PM PST
Carrie O. says:
You're more than welcome. Good luck on the nutty goodness. There is NOTHING like homemade peanut brittle (or homemade caramel either)!

Posted on Nov 9, 2010, 3:58:14 PM PST
Grandma says:
I use my 4 quart Dutch Oven or a 3 quart stainless steel saucepan, depending on what I'm making. The biggest thing to remember is that you want PLENTY of head space - I like 4 or 5 times the empty space above the ingredients as the ingredients take up.

BTW, some of the very best peanut brittle I've ever had came out of a microwave.

Posted on Nov 9, 2010, 4:42:12 PM PST
B. Kaufman says:
The largest pot you have, of course!

Posted on Nov 9, 2010, 4:45:06 PM PST
Heavy and deep, material is not that important. See Planter's peanuts site for microwave peanut brittle that you can do in a large glass bowl.

In reply to an earlier post on Nov 9, 2010, 5:12:04 PM PST
H. Neufeld says:
Does it really come out the same as the brittle you make on the stove?

In reply to an earlier post on Nov 9, 2010, 6:40:04 PM PST
Grandma says:
Like I said, microwave brittle is some of the very best I've ever had - and far easier.

Posted on Nov 10, 2010, 7:11:25 PM PST
Elise says:
double boilers are really great for caramel and other sugar-rich candies, and for melting chocolate or that almond bark stuff my gran uses. double boilers never scorch either.

Posted on Nov 10, 2010, 8:10:16 PM PST
Laura Freed says:
You should try my recipe for Bacon Bourbon Peanut Brittle:>) once you decide on a pot!

http://yolaurafreed.blogspot.com/2010/11/recipe-for-happiness-bacon-bourbon.html

In reply to an earlier post on Nov 11, 2010, 5:25:40 AM PST
Grandma says:
Elise, double boilers are great for melting chocolate & caramels and indespensible for making Lemon Curd, but I have never heard (50+ years of making candy and about 300 cookbooks) of using a double boiler to make candies like caramel and fudge. Double boilers are for when you want gentle heat. Caramels and Fudge have to reach a temp of 234-235 degrees Fahrenheit.

Not to mention that I've never seen a double boiler big enough to make fudge in. For most purposes you can rig a make-do double boiler by putting a heat proof bowl into the top of a saucepan with an inch or so of boiling water in the bottom (be sure the bowl doesn't touch the water) but I would really hesitate to do that with boiling sugar.

BTW. over the years I've found that the microwave does a fantastic job of melting chocolate. Put it in a microwave safe bowl, nuke 10 seconds, stir, repeat until melted.

Posted on Dec 22, 2011, 4:16:25 AM PST
Deborah Rice says:
What type of pan is best to use for cooling peanut brittle that cuts down on the sticking? Please help!

Posted on Dec 22, 2011, 8:02:23 AM PST
H. Neufeld says:
I use a simple non-stick cookie sheet with a light coating of butter. My sheet is slightly flexible, so when the peanut brittle cools, I give the sheet a little twist - and it pops off.

Posted on Dec 22, 2011, 8:47:29 AM PST
My friends and I line pans with the non-stick aluminum foil...no extra butter/oil needed

Posted on Dec 22, 2011, 5:43:44 PM PST
C. Berger says:
I use a Le Creuset pot for my candy because it is heavy(cast iron coated with ceramic) and a science lab thermometer. For cooling I put everything on silicon sheets.

In reply to an earlier post on Dec 23, 2011, 6:48:05 AM PST
Grandma says:
I agree with everything except the bit about the glass candy thermometer. I used that kind for years but after a recent use discovered that the tip had broken off mine when I went to wash it. Out went that batch of candy, since I didn't want to eat glass. I just replaced it with this one - CDN TCG400 Professional Candy & Deep Fry Thermometer

In reply to an earlier post on Dec 24, 2011, 5:47:23 PM PST
SMS says:
I agree about the Le Creuset pot being great for candy. I make my fudge in a ceramic-coated cast iron pot because it gets hot and stays hot without scorching. The cast-iron pot is less prone to boiling over as well.

In reply to an earlier post on Dec 3, 2014, 7:33:07 AM PST
Sally Myers says:
I find that scorching is the biggest problem I have with caramel making. I just made a batch in a stainless steel copper bottomed pot and it is full of little bits of burnt caramel, even with constant stirring. Perhaps the recipe is also an issue. There are many varied recipes out there. I tried a new one with fewer ingredients. Jury not out yet, but I will try the next batch in a Le Creuset casserole pan.

In reply to an earlier post on Dec 19, 2014, 9:25:13 AM PST
totally agree with each point you made

In reply to an earlier post on Jun 2, 2015, 6:09:06 PM PDT
Jane says:
Copper is the best although the most expensive. You get what you pay for. Every pro candy maker I know uses copper. Happy candy making!

In reply to an earlier post on Oct 2, 2015, 10:29:59 AM PDT
I use a half-sheet pan with a silicone baking liner. No greasing needed.
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Discussion in:  Cooking forum
Participants:  24
Total posts:  42
Initial post:  Nov 9, 2010
Latest post:  May 21, 2017

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