**Recommended equipment: Bowls and measuring cups, Fork or small whisk 9×13 baking pan or other flat container 4-quart saucepan (slightly larger or smaller is ok), Pastry brush (optional), Candy thermometer, one that can clip to the side of the sauce pan, Stand mixer with a wire whisk attachment , Clean kitchen towel, Stiff spatula or spoon (as opposed to a rubbery, flexible one), Sharp knife or pizza wheel