Candy Making: Marble Slab, Candy Recipes

candymaking.net

Presents:

The Art of Candy Making
Fully Explained

Compiled by Mrs. Sherwood P. Snyder
(1915)

Getting Marble Slab Ready

While the syrup is cooking wipe the marble slab off well with a
damp cloth rinsed out of cold water, but do not afterwards dry the
slab. Arrange the iron bars so that they will conveniently hold the
amount of syrup boiled. Always have the slab in some convenient
place so that it is not necessary to carry the syrup a great distance.
If a platter is substituted for the slab, it must be made very cold,
and should be allowed to set in a cold place.
Never move the candy while it is cooling before it is cold enough
to work.