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Equipment for Home Candy-Making

Many varieties of candy can be made without any other utensils than are found in the average kitchen. The following list will be sufficient for the preparation of any candies found in this book. When candy is to be made commercially on a large scale, many other pieces of equipment will be found desirable.

List of Utensils Desirable in Candy Making Saucepan, 1 pint, agate or aluminum Saucepan, 1 quart, agate or aluminum Saucepan, 3 pint, agate or aluminum Double boiler, 1 quart Cup, half-ping, agate Scotch kettle, iron or copper Frying pan, iron Case knife, 6 inches long Spatula, 5 inches long Wide spatula, 2 1/2 inches wide, 6 inches long Two-tined fork Butter brush, rubber set Wire bonbon dippers Small round cutters Small fancy cutters Tin grater Bowls, agate or crockery Puree sieve Wire strainer Rolling pin Marble slab or white agate tray Cake Pans Scales Wire whisks Egg beaters Half-pint measuring cups divided in quarters Half-pint measuring cups divided in thirds Teaspoons Tablespoons Wooden spoon, long handle Mixing spoon, long handle Sharp knife, 8 inches long Sharp knife, 4 inches long Candy thermometer Small pair tweezers Candy hook, to be attached to the wall Tin confectioners' funnel for dropping candies Plaster of Paris Molds Steel bars Sugar spinner Nut cracker Food chopper White table oilcloth Wax paper Paper Cases Rice paper Chocolate dipping paper Cheesecloth Timbal irons Covered jars Pastry bag and tubes Saucepans and double boiler may be of agate ware or aluminum. Tin is not desirable. An agate cup is useful for melting butter with which to grease pans.

An iron frying pan, or copper or iron Scotch kettle, is best for candies that are cooked to a very high temperature.

A marble slab is most convenient for receiving hot candies that are later worked with a spatula until creamy. A white agate tray, like those used by butchers for displaying meat, or a large platter, may be substituted. For turning over and scraping up the candy nothing is better than a wide, flexible steel spatula. A wooden butter paddle may be used, but it is not as convenient.

Bonbon dippers may be purchased or fashioned at home from a piece of Number 14 wire. They should be six inches long and the open bowl of dipper three quarters of an inch across.

Steel or iron bars, sixteen inches long and three quarters of an inch square, are convenient to keep the candy from running off a marble slab. The opening between may be made of any size, and candy may thus be cooled on the marble without the use of pan.

Sugar spinners are made of a bundle of twenty coarse wires, ten inches long, fastened together at one end with wire coiled round and round to make a handle. A large wire egg whip, with the wires cut at the end, answers the purpose perfectly.

Paraffin or wax paper comes in different weights. The thinnest paper is generally used for wrapping caramels, or for receiving dipped candies. Chocolate dipping paper is stiff, with a high gloss on one side, and is desirable for receiving dipped chocolates, although white table oilcloth is equally goods, and may be used over and over again. Rice paper is used for the top and bottom of nougatines, and may be eaten with the candy.