Candy Making: Wooden Spoons, Funnel, Double Boiler, Candy Recipes

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The Art of Candy Making
Fully Explained

Compiled by Mrs. Sherwood P. Snyder
(1915)

Wooden Spoon or Paddle
It is necessary that some candies be stirred constantly while boiling,
and there is nothing so desirable for this purpose as a wooden
paddle. This tool can easily be made out of a thin board fifteen
inches long and two inches wide. Allow four inches for the paddle
end, and taper the remainder for the handle. Taper off the paddle
end about one-half inch back. An ordinary mush or porridge
paddle will answer the purpose.

Funnel
Wafers, after-dinner mints, and cream centers can be dropped quite
rapidly and of uniform size with a spoon, but they can be dropped
more accurately and with greater speed with a funnel. It should
hold about a pint, and the neck should be omitted. The opening at
the bottom should be three eighths of an inch in diameter. A
five-inch handle should be soldered to the top with which to hold
it. A round stick made to fit the opening, and tapered, is used to
close the bottom end. When dropping candies with the funnel, the
fondant must be heated in the double boiler, and flavored and
thinned to the proper consistency, which can be determined by
dropping a little upon the cold slab or platter. Warm the funnel,
have the fondant real hot and pour it into the funnel, previously
having closed the opening with the round stick. Then drop the
wafers on the slab or waxed paper by lifting the stick slightly and
allowing enough of the fondant to run through to make a wafer
about the size of a half dollar. This work must be done very
rapidly, or the fondant will get too stiff before many wafers are
dropped. A little practice will enable one to drop sixty or more
per minute.
When using a spoon with which to drop the wafer, take only
enough of the hot fondant each time to make one candy. The
dropping can be done very rapidly and successfully with a spoon,
but it is not so practical s a funnel.

Double Boiler
A double boiler is the most practical utensil for melting fondant for
after-dinner mints and wafers, and when dipping bon-bons. It is
about the only successful way of melting chocolate for dipping
purposes.
One that will hold a pint, or one and one half pints, is the most
desirable size for making candy in the home. By melting in a large
double boiler as small an amount of fondant or chocolate as one
usually desires to use, so much adheres to the sides of the vessel
that it is a great disadvantage. In the absence of a suitable double
boiler, it is possible to heat the fondant or chocolate in a bowl by
placing it in a pan of boiling water, but care must be exercised not
to allow any water to get into the bowl. This is especially true of
the chocolate. (See “Preparing Chocolate for Dipping.”)
Sometimes it is necessary to add a little water to the fondant when
making wafers, or when dipping bon-bons, but it takes only a very
little to thin a pint of fondant. (See “Dipping Bon-bons.”)

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Kettles, Measuring Spoons,
Scrapper & Spatula

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