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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.
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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.
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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.
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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.

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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.
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