When making caramels, some recipes say to pour the candy into the prepared pan without scraping the saucepan. What is the reason for doing this? —L.P., Arvada, Colorado
The recipe advised against scraping the pan to prevent the candy syrup from forming crystals or becoming grainy. There is a difference in the crystallization of the candy mixture that is easily poured out of the pan and what is near the bottom of the pan, which is exposed to greater heat.