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CANDY MAKING

Having the right equipment and supplies makes all your candy making easier and successful. When I first started making candy, I didn't have the right equipment and used other things to get by. When I got the right tools, I was amazed at how much easier making candy was. I would like to share with you the things I have learned and provide the harder to find equipment so that you can find out how easy and rewarding candy making can be.

HERE'S TO SWEET SUCCESS.

MARBLE BOARDS

You may hear the terms Marble Boards, Marble Slabs, Granite Slabs. They are all basically the same thing. A Marble Slab is made out of Marble and is about and inch thick, a Granite Slab is made out of Granite and is also about 1” thick, the Marble Board is only about a ¼” thick. The Marble Boards, Marble Slabs, and Granite Slabs can all be used to make candy.

When I first started making candy, I didn't have a marble board and I tried cutting costs by using a glass cake pan to stir the fondant in. It was an extremely long and laborious process. I finally invested in a granite slab and couldn't believe how much easier it was to make fondant. I heard marble was a better stone for candy making and after testing it side by side with the granite slab, I discovered I liked the marble board better. The bonus to the marble board is that it is much lighter. I make all my candies on this marble board.

The marble board comes in 3 sizes (18”x18”- 26”x26”- 30”x30”). The small marble board easily fits in . fridge to chill and is the perfect size for dipping on and making buttermints. The two large marble boards give extra space to make fondant and other large batches of stirred candies.

I love this marble board and I'm sure you will too.

CANDY THERMOMETERS

Candy thermometers are essential when making candy. One way to avoid mistakes when making candy is to have a good, reliable thermometer. A properly calibrated thermometer will take out the guesswork when cooking and help make your candy consistently successful.

When I first started making candy ,not knowing what to look for, I purchased one of the glass candy thermometers. I got very frustrated because it was hard to use and I hadn't learned to calibrate it so it was inaccurate. I eventually threw it away and used the water test method. Without a thermometer the candy would turn out differently every time.

I learned, from a candy making friend, to get a stainless steel thermometer and how to calibrate it. The thermometer made a big difference in my success. I have purchased some thermometers and found the glass bulb was not anchored securely and would shift if bumped. I look for the bulb to insert directly in a hole at the top of the thermometer stainless steel back.

The candy thermometer that I have on this site is one that is constructed as described. This candy thermometer is one I have used for years and recommend. To have consistent success in your candy making, a thermometer is a tool you cannot do without. I will show you how to properly calibrate a thermometer in the candy making DVDs and e-books.

CHOCOLATE

I have tried several different dipping chocolates and I prefer the Peter's. Peter's chocolate has a very creamy and wonderful flavor. I've had many compliments on my chocolates being the best they've ever had and I attribute a lot of that to the quality chocolate that I use, which is Peter's.

I carry the Peter's Ultra (milk chocolate) and Peter's Burgandy (dark chocolate). You may purchase the milk chocolate in 10 lb. bricks or save money buying a 50 lb. case (5 10lb. bricks). The dark chocolate may be purchased by the pound, 10 lb. brick, or by the case.

I believe Peter's chocolate to be one of the best dipping chocolates. Peter's chocolate is not only good for candy making, but is also great for baking. I use chunks of milk chocolate or dark chocolate in any recipe that calls for chocolate chips. I use the dark chocolate to make brownies. Check out the recipe page to get ideas for baking with Peter's chocolate.

Pans

A heavy-bottomed pan is very important when cooking candy. Pressure cookers are the only pans I have found to have a good heavy bottom. I've experimented with the stainless steel and aluminum pans. I prefer the solid aluminum pan. The stainless steel pan heated too quickly and I found that it scorched my candy. I never had any problems with the solid aluminum pan. I use and recommend the pan I offer. It has a heavy, solid aluminum bottom not a sandwiched metal-layered bottom. It is a 6-qt. pan which is large enough to hold your candy recipes and has two handles for more control for pouring out hot candy.

You can find the pan in the candy making tools section.