PANS

A heavy-bottomed pan is very important when cooking candy. Pressure cookers are the only pans I have found to have a good heavy bottom. I've experimented with the stainless steel and aluminum pans. I prefer the solid aluminum pan. The stainless steel pan heated too quickly and I found that it scorched my candy. I never had any problems with the solid aluminum pan. I use and recommend the pan I offer. It has a heavy, solid aluminum bottom not a sandwiched metal-layered bottom. It is a 8-qt. pan which is large enough to hold any candy recipe and has two handles for more control when pouring out hot candy.     

The other tools I offer are ones I use and they are very handy for stirring and gathering  fondant and cutting candy.  I recommend all  these tools to help make your candy making successful and more enjoyable.  I want to be a source where you can get tools that you know are tried and dependable.         

             THERMOMETERS

Candy thermometers are essential when making candy.  One way to avoid mistakes when making candy is to have a good, reliable thermometer.  A properly calibrated  thermometer will take out the guesswork when cooking and help make your candy consistently successful.   

When I first started making candy, not knowing what to look for, I purchased one of the glass candy thermometers. I got very frustrated because it was hard to use and I hadn't learned to calibrate it so it was inaccurate. I eventually threw it away and used the water test method.  Without a thermometer the candy would turn out differently every time.  

I learned, from a candy making friend, to get a stainless steel thermometer and how to calibrate it.  The thermometer made a big difference in my success.  I have purchased some thermometers and found the glass bulb was not anchored securely and would shift if bumped.  I look for the bulb to insert directly in a hole at the top of the thermometer stainless steel back.  The thermometers I offer have the glass anchored as described.