Pots: The Most Essential Tool For the DIY Candy Maker

The Basics

Jun. 14

Heads up: This post contains affiliate links. If you click and purchase, I may receive a small commission at no extra cost to you. I only recommend tools that I personally use and am excited to share with you.

Let's just get this over with right away; in order to make candy successfully (like my No Fail Caramel Corn, you need a good quality pot. I'm sorry, but your Ikea Aluuminoom from your dorm days will not work. Still great for ramen though.

Here are the most important features you need to look for:

A heavy copper bottom

This is all for one thing: for sugar not to burn. A heavy bottom means there's a lot of metal to circulate that heat and copper conducts heat the best out of any metal, so a heavy copper bottom is the way to go. Hey, I don't make the rules.

Side note: If you are feeling fancy, you could get a pot that is all copper, like the french one that you know I'm talking about. I considered this at one point but ultimately decided to not get an all copper pot for one reason:

A copper pot will also have a copper handle. Remember how I said earlier that copper conducts heat evenly? The handle will get screaming hot along with the rest of the pot, and in the throes of candy making, I just don't think I'm "with it" enough to remember to NOT touch the handle without some kind of holder. But you do you, mon cherie.

Small with tall sides

I didn't anticipate this when I started making candy, but when I was at the point where you clip your thermometer into the pot, I got it. You need enough mixture in your pot so that the mixture reaches a certain point on your thermometer in order for the thermometer to read the temperature correctly. If your pot base is too big, then your mixture won't go high enough to get an accurate read from your thermometer. For a typical small batch of candy, I use my trusty 8 inch (1.5-2 qt) saucepan and it is perfection.

Can withstand high temperatures

Again, you are cooking sugar to very high temperatures, sometimes up to 310F. To give you a reference point, boiling water is 212F. If you have some kind of non stick coating on your pot and it's not meant to withstand high temperatures, then you're giving a new definition to candy coated. Amiright???

Just look on the description of the pot before you buy, it should say what temperature the pot can reach. Generally, if a pot can go straight from the stovetop to the oven, that's a good sign.

Lid

A lid is handy, especially when you are starting out. There's a certain method in candy making that is very traditional where you take a pastry brush and brush the sides of the pan to get any stray sugar crystals away from your mixture to avoid crystallization. I don't do this. Not to get too into it, but I think it's counterproductive and can actually cause crystallization if you aren't careful. Instead, I throw a lid on once the mixture starts to boil and let the condensation steam the sugar crystals away. A lid is good for this! Try and get a pot with a lid if you can.

I don't mean to brag, but I have multiple candy pots. Since none of these companies will ever know I exist, I've listed the pots I own in order of preference, but by no means have I tried a ton of brands. I did my research and have also used these pots time and time again for candy making:

Anolon Nouvelle 3.5 qt saucepan

This is my workhorse. It's a narrow and tall pot that keeps everything in with still tons of clearance for any bubble up.

Kitchenaid Stainless Steel 1.5 qt
This one is small and tall, so when I’m making a very small batch of candy that I know will not double in size (caramels), then I use this little guy. It also has a handy spout for pouring.

Meyer Supersteel 5.3 qt
This is my big one for when I'm making large batches of caramel corn or sponge toffee. In both of these instances, you need a big pot since you add baking soda at the end of the cook and the thing turns into a monster, it's fun! What's not fun is piping hot caramel spilling over the sides of your pot, so I break out the big guns for this. As for the actual pot, it’s fine, but I’m not overly excited about the rivets near the handle that stick out. Once you try cleaning hardened sugar off of one, you’ll get it.

Even if you only make candy from time to time, a great quality saucepan is always a good tool in the kitchen to have because once you go heavy bottom, you never go back.

Featured