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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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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 nougatines, and
may be eaten with the candy.
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