candymaking.net
Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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The Tools Required
A granite saucepan, with a side handle, holding
one quart, will be necessary for sugar boiling.
Two small saucepans, holding one pint each, are
convenient for melting fondant; teacups,
however, will answer. One or two pairs of candy
tongs and a half-dozen candy dippers. Three
small wooden paddles and a six-inch steel
spatula. If you can afford it, a marble slab is a
convenience; a large meat plate, however, will
answer the purpose. An inch and a half paste
brush, a twenty-five cent alcohol stove, a sponge,
and a few large sheets of paper will complete the
list.
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