Slippery Mesh

• Silicone mats are made from a U.S. Food and Drug Administration-approved mix of silicone and fiberglass mesh. The mats are nonslip, so when you pour hot candy onto it, there is no chance of sticking. Once cool, the candy peels away from the mat. The silicone-fiberglass structure is designed for use with high heat, easily sustaining temperatures as high as 480 degrees Fahrenheit. Residues wipe away from the surface of the mat with soapy, hot water.

The Pour

• The versatility of the silicone mat allows for different types of candy pours. Lining the inside of a baking pan with the silicone mat accommodates a large pour and keeps the candy liquid -- such as caramel -- from spreading beyond the walls of the pan. Laying the silicone mat directly on the countertop works well for smaller pours and candy drops. To stop the candy liquid from spreading beyond the mat, lift the sides of the mat, folding the candy liquid onto itself as it cools.

No Cutting Please

• The physical structure of the silicone mat does not allow for cutting the cooled candy. The use of any sharp instruments mars the surface, ruining the mat and interfering with its nonslip qualities. If you must score or cut the candy after it cools, simply slide it off the silicone mat onto a clean cutting board. Discard cut silicone mats because tiny pieces of fiberglass may leach into the candy liquid, contaminating your final product.

The Other Option

• Parchment paper is another good surface for a hot-candy pour. It is a heavy paper that is grease- and moisture-resistant, capable of handling high heat and can withstand repeated use. Both sides of the parchment paper are the same, so neither is right or wrong for hot candy. Parchment paper works well as a pan lining, making for easy clean up -- just remove it and throw it away. You can cut on parchment paper without worries.