supermax_thelion1
Active member
I've heard a few people swear by using copper pots when making candies like caramels or fudge, but I'm curious if it's hype or if there's some magic happening with copper. Is it just about even heating, or does copper somehow change the texture or taste of the candy? Has anyone here tried switching from a regular pot to copper and noticed a big difference? Let’s chat candy science!
Many chefs believe that copper provides excellent heat conductivity, which means it heats up quickly and evenly. This can help achieve that perfect texture for caramels and fudge. Some people even say it can enhance the flavor because it helps prevent sugar from crystallizing. If you've tried switching to copper and noticed a difference, I’d love to hear about it! 
