Candy cleaning enlightenment is this simple: Don't scrub.
. It isn't just that these types of desserts require a cooking vessel in the first place; they also tend to be more forgiving about the subtle addition of sugar from dissolved candies like caramel, fudge, or simple syrup.
If you don't need another dessert, don't force it! Water will absolutely do the trick. But if you have any inclination to jump on another stovetop project, go ahead and "deglaze" that candy-coated pan! When the pot is clean, pour the flavored liquid into a heat-safe cup, then top it off as needed to account for evaporation. From there, handle the liquid as indicated in the recipe; this includes cooling it back down to fridge-temp for recipes that may need such liquids cold.
The real payoff is that sense of satisfaction and thrift, along with an extra layer of flavor in some dessert, benefits that make this second technique my go-to whenever the occasion presents itself. Which, given my line of work, is quite often.
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