Candy-Making Basics: Do You Use Wood or Metal Spoons? (2024)

FAQs

Candy-Making Basics: Do You Use Wood or Metal Spoons? ›

In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.

Preferably it would not conduct heat – such as a stainless spoon with a wooden handle (as seen below), but even a long handle teaspoon will do. Bamboo spoons work well – assuming they fit your pot. The scale is not critical – so if you are on low budget and can't afford one don't buy it just for candy making.

Wood is Gentle

When blending ingredients, a wooden spoon tends to push the ingredients together. Contrast this with a metal spoon that cuts through the mixture and can ultimately have an affect on the end result.

1 – Wooden utensils are more gentle and non-scratch

Wood is a smoother, softer material, that is naturally less abrasive that stainless steel. This means that the vulnerable non-stick coating of your expensive pan, or handmade ceramic serving bowl will not be in danger of being scratched or marked by wooden utensils.

2. They're “warm.” Wooden spoons plopped into a high-temp candy or other temperature-sensitive recipe won't “shock” the mixtures and cause immediate crystallization. They also aren't conductive, which means they won't draw heat out of the dish—and they won't burn your hand.

In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.

A Sturdy Pot

You can't get anywhere in the candy making world without a dependable, thick-bottomed, super sturdy saucepan. You already have saucepans in your kitchen, but you might not have the proper pan for making candy. Make sure the pan you use to cook candy is at least 3 quarts and is on the heavy side.

Because wooden utensils don't conduct heat, they're a great choice for dishes like risotto and polenta, which need constant stirring. Unlike plastic (which will melt) or metal (which will get hot in boiling water), you can easily rest your wooden spoon on the side of a hot spot when you need a stir break.

Why Use a Wooden Spoon Instead of a Metal spoon? Wooden spoons protect your cookware from scratches and damage. Unlike metal spoons, which can leave marks and scrape the surface of your pots and pans, wooden spoons are gentle and non-abrasive.

Wooden spoons give you a firm strong handle to hold, making stirring easier and more effective–and without any fear of the handle breaking. It also provides you with a solid tool for scraping things off the sides and bottom of your pan. When introduced to high temperatures, metal spoons can get really hot.

When not to use a wooden spoon? ›

Try not to use food-based oil like vegetable or olive oil, since these can go rancid. Wooden spoons can eventually split as they dry out or are exposed to extreme temperature changes.

However, the main drawback of using wooden spoons is staining. Some people like to use wooden spoons for the aesthetic, which also means displaying the spoons in their kitchen. But, because wooden spoons are porous, they can absorb colors — especially from dishes with tomatoes, beets, or other pigmented ingredients.

Wooden utensils won't react with highly acidic food like what metal utensils do. They also won't leave that unpleasant metallic taste and make your meals taste unappetizing. As a result, you can enjoy your food without tasting metal when you use a wooden spoon.

A wooden spoon is the preferred utensil for making candy. Some candy mixtures need to be stirred while they're still hot, and wooden spoons don't absorb heat like metal spoons.

As it turns out, it has a major purpose. A recent Imgur post is blowing minds across the Internet by alerting us to the fact that the nifty hole in your spoon is actually meant for measuring out recommended serving sizes of spaghetti—so you know exactly how much to make.

Stirring frequently yields small crystals, desirable in smooth candies like fudge. Not stirring yields large crystals, which is what we are going for when we make hard candy.

Why are Stainless Steel Hard Candy Molds the Best? Ideally, stainless steel is a food-grade material making it a suitable choice for making hard candy molds. It is incredibly stable and can endure different environmental conditions and abuse, likely to be subjected to making hard candy.

This means if you were to make a sugar syrup or caramel and wanted to mix it with a spoon, using a wooden one might trigger a reaction that could cause the sugar to crystallise, so you'd be best to use metal or silicon.

If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Heat Resistance: Stainless steel spoons can withstand high temperatures, making them suitable for cooking and stirring hot dishes. Hygienic: Stainless steel is inherently resistant to bacteria growth, ensuring food safety and hygiene.