Hi everyone,

I have a problem when I make candy. When I am heating the sugar to
whatever temperature (238, 280, 300), I always seem to end up with my
pot having burnt sugar on the side. This takes forever to clean and
slows me down in having to stop and clean the pots every couple of
runs. Usually steel wool won't even take it off, and I just end up
getting the most off I can and just reusing it as is. Can anyone tell
me if this is normal. If it is, is there any easier way to clean the
pots? If it isn't, can anyone give me suggestions? The only thing i can
think of is that I am not using a heavy saucepan, but probably a medium
one. Also, I don't think there is any special lining on the pots I am
using, but I am really not sure (kinda new to this whole thing).

Thanks for any help. It is greatly appreciated.

James

A heavy saucepan is a good idea. You could also try dipping a pastry
brush (pure bristle type, not plastic - check before proceeding) in
water and brushing gently down the sides of the saucepan to get rid of
the excess sugar/drops of syrup that gather on the sides of your pan.
If you soak the pan in hot water right up to the level of the burnt
bits, often it will soak away the sugar. Sometimes I bring the water to
the boil to help this along. Just be careful with the hot heavy pan!

wrote:

> Hi everyone,
>
> I have a problem when I make candy. When I am heating the sugar to
> whatever temperature (238, 280, 300), I always seem to end up with my
> pot having burnt sugar on the side. This takes forever to clean and
> slows me down in having to stop and clean the pots every couple of
> runs. Usually steel wool won't even take it off, and I just end up
> getting the most off I can and just reusing it as is. Can anyone tell
> me if this is normal. If it is, is there any easier way to clean the
> pots? If it isn't, can anyone give me suggestions? The only thing i can
> think of is that I am not using a heavy saucepan, but probably a medium
> one. Also, I don't think there is any special lining on the pots I am
> using, but I am really not sure (kinda new to this whole thing).

To me, it looks like there is already a layer of burnt sugar on the pot
that is traping sugar crystals making the problem worse. You might want
to start with a fresh pot. I use stainless steel. One trick is to
lightly butter the sides of your pot. Use a bit lower heat so it takes
longer for the candy to come to temp. Use a heavy pot. Once your candy
has been poured, soak the pot in hot water then clean as normal.
>
> Thanks for any help. It is greatly appreciated.
>
> James
>

In article . com>,
wrote:

> Hi everyone,

> whatever temperature (238, 280, 300), I always seem to end up with my
> pot having burnt sugar on the side. This takes forever to clean and

> pots? If it isn't, can anyone give me suggestions? The only thing i can
> think of is that I am not using a heavy saucepan, but probably a medium

Personally, I use a silicon spatula to keep the sides of the pan clean.
Oft-recommended to prevent sugar on the side of the pan is to put a lid
on for a couple minutes so that contained steam will dissolve any sugar
on the side.

I don't know how much the pan weight has to do with it.

Try Dawn Power Dissolver on it.
--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."