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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Marble Slab
A marble slab is very convenient for cooling and working candies.
There is no very good substitute for the marble slab. Many women
have a marble-topped dresser or stand, and such a slab is exactly the
thing for making confections. The slab can be taken to the kitchen
and thoroughly washed with soap, and when through making candy
it can be replaced on the dresser or stand. Making candy on it will
not injure it in the least, unless one is careless and scratches it with
the scraper or knife. A marble slab can be purchased at almost any
second-hand furniture store for a trifle, and to any one who makes
much candy a slab is invaluable. A slab eighteen inches long and
fifteen inches wide is sufficiently large for home purposes. If one
desires to make much candy, a slab is worth many times its cost.
A large, heavy platter can be substituted for the marble slab, but it
must be made ice cold before using. Most candies must be cooled
rapidly, otherwise they will grain, which destroys their texture.
Hence the advantages of the marble slab, as it quickly absorbs the
heat from the candy. When a platter is used, be sure to have it
thoroughly chilled before pouring the syrup upon it. If all the other
rules are observed, and the syrup grains when using a platter, the
cooling process was not rapid enough, and it will be necessary to
use ice or take some measure to hasten the cooling. In the winter
time usually some outside porch is accessible, and to place the
syrup in the open to cool is advisable. This step need not be taken
when a marble slab is used.
One need not be particular about cooling fudges, caramels, nougats,
and other similar candies. The syrups for fondants give trouble
unless quickly cooled. (See "Getting Marble Slab Ready".)
A marble slab is very convenient for cooling and working candies.
There is no very good substitute for the marble slab. Many women
have a marble-topped dresser or stand, and such a slab is exactly the
thing for making confections. The slab can be taken to the kitchen
and thoroughly washed with soap, and when through making candy
it can be replaced on the dresser or stand. Making candy on it will
not injure it in the least, unless one is careless and scratches it with
the scraper or knife. A marble slab can be purchased at almost any
second-hand furniture store for a trifle, and to any one who makes
much candy a slab is invaluable. A slab eighteen inches long and
fifteen inches wide is sufficiently large for home purposes. If one
desires to make much candy, a slab is worth many times its cost.
A large, heavy platter can be substituted for the marble slab, but it
must be made ice cold before using. Most candies must be cooled
rapidly, otherwise they will grain, which destroys their texture.
Hence the advantages of the marble slab, as it quickly absorbs the
heat from the candy. When a platter is used, be sure to have it
thoroughly chilled before pouring the syrup upon it. If all the other
rules are observed, and the syrup grains when using a platter, the
cooling process was not rapid enough, and it will be necessary to
use ice or take some measure to hasten the cooling. In the winter
time usually some outside porch is accessible, and to place the
syrup in the open to cool is advisable. This step need not be taken
when a marble slab is used.
One need not be particular about cooling fudges, caramels, nougats,
and other similar candies. The syrups for fondants give trouble
unless quickly cooled. (See "Getting Marble Slab Ready".)
| Next Topic Necessary Tools: Thermometer |
| Previous Topic Necessary Tools: Wood Spoon, Funnel, Double Boiler |
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Check Out Our Newest Title:
The Candy Cookbook by Alice
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How To Make Them By Marion
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Cookbook (1921)
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Union Cookbook" (1902)
Links
The Candy Cookbook by Alice
Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By Marion
Neil (1913)
Home Candy Making by Sarah
Rorer (1911)
Candy Recipes from "Practical
Housekeeping" (1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links