The number of tools absolutely necessary for making candy at home, are
very few outside of your ordinary cooking utensils. But we will mention
a few of them here, so that you may know just what to get in case you
care to purchase them.
=The Thermometer=—You already have, (see article on “How to Use the
Thermometer.”)
=Marble Slab=—The next most important thing both for its usefulness
and convenience is a marble slab. While it is not absolutely necessary
to have one, we would advise everyone to make an effort to get one.
Almost any size or kind of a piece of marble will do. If you have an
old marble top stand, dresser or some other piece of furniture with
a marble top, use that. If you purchase one, see that it has a nice
smooth top, and the size about 18 x 18 inches. It does not matter if it
is a little larger one way, but this is the standard size. You can buy
candy slabs most any size of any marble dealer very cheap. If you have
a large stone platter, you can use that for nearly every kind of candy
in this book; but buy a slab by all means if you can.
=Steel Bars for Slab=—Get four steel bars ¾ x ½ inch in thickness,
(they will cost you about thirty cents at any hardware store). Measure
your slab before buying the bars in this way; if the slab is 18 x 18
inches, get two bars each 17 inches long, then get two each 16 inches
long; these bars are shorter than the first ones, so that they may be
set in between the long ones, making as large or small a dish as the
individual batch requires.
=Scraper=—The best thing to use for creaming up the different kinds of
fondants is an ordinary wall paper scraper, which can be bought for ten
cents at any hardware store. A wooden butter paddle will answer the
purpose if you cannot get a scraper.
=Candy Paddle=—A wooden paddle is better to use in stirring candy than
a spoon, especially those candies that contain milk or cream, as they
must be stirred continually while cooking to prevent scorching, and you
are very liable to get burned. Take a piece of wood about 15 inches
long and about 2½ inches wide on the paddle end, and about ½ inch thick
and taper it towards the other end for a handle. Keep this paddle
exclusively for stirring candy.
=Spatula=—A spatula is a very convenient tool for the kitchen and
is really as useful for cooking as candy-making. It may be used for
scraping out the candy kettle, cake bowl, removing pies or cookies from
the pan, icing cakes and in various other ways. A spatula nine inches
long will cost you about 25c at any hardware store.
=Kettle=—Take a granite kettle holding about 2½ gallons, and it
will hold any size batch given in this book. Some candies boil up
considerably and it is necessary to have a large kettle to avoid its
running over. If you make only a pound or so of candy at a time, take
a smaller kettle, so the syrup will not scorch and that the bulb of
our thermometer will be well down in the boiling syrup. If possible get
a round bottom kettle, which is better than a flat one, because there
are no edges for the syrup to stick to, and it is much easier to stir,
especially those that must be stirred while cooking.
[Illustration: Funnel]
=Funnel=—If you make wafers frequently, you will find that a funnel
will be a great help to you in dropping them, so that they will be
uniform. Have a tinner make you one after these directions: Shape a
piece of tin 8 inches long like a cornucopia, 6 inches at the top and
tapering to the opening at the bottom, which should be ⅜ of an inch in
diameter; the handle should be about 5 inches long and shaped like a
dipper handle. A round stick, a flag stick, tapered to fit the opening
is used in dropping the wafers. This funnel is also used for dropping
the cream centers for chocolate. (See article on “How to Mold in
Cornstarch.”)
[Illustration: Candy Hook]
=Candy Hook=—In making all kinds of taffy, a hook is the best thing to
pull it on, for taffy which is pulled in this manner, will be lighter
and more fluffy than if pulled with the hands alone. Any blacksmith can
make you one very cheap in this manner: Take a piece of tinned iron 17
inches long, and ½ or ¾ inch in diameter; commence a little over half
way down and bend it up like a fish hook. Have the other end flattened
out a little and have two holes bored about two inches apart so you can
screw it on the wall.
=Gloves=—A pair of canvas gloves with a buckskin face, slightly greased
is a great protection to the hands when pulling taffy or spreading out
the different kinds of brittles. If they stick to your taffy, just dust
them with a little cornstarch or flour.
[Illustration: Double Boiler]
=Double Boiler=—It is not absolutely necessary to have a double boiler,
but it is a great convenience to have one holding about a pint or
a little more, in which to melt the fondant or chocolate. You may
substitute an ordinary bowl and a pan of hot water in which to set it,
and obtain the same results.
=Dipping Wire=—This is used in dipping bon-bons and accompanies the
book. (See article on “Bon-Bons.”)
=Plaster of Paris Moulds=—These moulds accompany the book and are used
for making the centers for chocolates. (See article on “How to Mold in
Cornstarch.”)