The base for any good confection is good sugar syrup and melting the sugar and water mixture evenly can be the most daunting task. Copper sugar pans are designed to melt the mixture evenly and slowly and come with a spout on one side of the pan for easy pouring into whatever container the sweet liquid is going into next. Copper is a great material to choose when working confections and creating the liquid sugar base necessary for almost all recipes. The even heating helps the sugar and water mix together seamlessly as it heats and makes very even syrup when you are looking to create candy with sugar in the soft ball stage or all the way in the hard crack stage. The pour spout can be very helpful when trying to get accuracy in a pour from the pan into a small mold.
When pouring the sugar into the mold, be incredibly careful to pour slowly and evenly so there is not splashing. The last thin you want to do is get boiling hot sugar on your skin. Chefs have referred to syrup sugar as “edible napalm” and the sugar is nearly impossible to get off your skin once in comes into your skin. Because it is extremely sticky, sugar will continue to burn long after it has landed on your body. To treat the burn, first cool the sugar by covering it with ice. This is the fastest way to cool the sugar. Then once cool, remove the sugar and treat the burn with aloe. If the burn is bad, a trip to the hospital may be necessary.