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, I quart, agate or aluminum Saucepan, 3 pint, agate or aluminum Double boiler, 1 quart Cup, half-pint, agate Scotch kettle, iron or copper Frying pan, iron Case knife, 6 inches long Spatula, 5 inches long Wide spatula, 2½ inches wide, 6 inches long Two-tuned 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 Plaster of Paris molds Tin confectioners' funnel for dropping candies Steel bars Sugar spinner Nut cracker Food chopper White table oilcloth Wax paper Rice paper

Chocolate dipping paper Paper cases Cheesecloth Timbrel 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 a 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 good, and may be used over and over again. Rice paper is used for the top and bottom of nougats, and may be eaten with the candy.

Candy Thermometer

For accurate and uniform results in candy-making, a thermometer that registers up to 400◦ F. is almost indispensable.

Much experience is necessary to determine correctly the required condition by testing candy in cold water. With careful usage, a thermometer should last for years. It may be obtained at hardware and kitchen furnishing stores for one dollar and upwards.

Care Of Thermometer

The thermometer should be placed in syrup before the boiling point is reached, in order to avoid heating it too suddenly. If it is necessary to put it into candy heated beyond the boiling point, it should be held for a few moments just above the liquid that it may become warm, and then lowered gradually into syrup. When removing thermometer from candy, place it immediately in boiling water or very hot water, and allow it to cool slowly.

The following table gives tests for sugar syrup and corresponding degree on the thermometer.