Candy Making Tools

presents

TOOLS

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 8-qt. pan which is large enough to hold any candy recipe and has two handles for more control when pouring out hot candy.

The other tools I offer are ones I use and they are very handy for stirring and gathering fondant and cutting candy. I recommend all these tools to help make your candy making successful and more enjoyable. I want to be a source where you can get tools that you know are tried and dependable.

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 thermometers I offer have the glass anchored as described.

CANDY THERMOMETER

This candy thermometer is one that is constructed as described above. This 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.

Cost $11.50

Shipping $8.00

HEAVY DUTY TURNER

When I'm hand-dipping, I only have one hand free to scrape the chocolate off my marble board. Other turners I've have had, couldn't hold up. They bent and made it difficult to get the job done. I love this turner! It is extremely sturdy and has a beveled edge that scrapes everything cleanly.

Cost $7.50

Shipping $8.00

WOOD TURNER

I really like this wood turner when making fondant. Its wide flat end makes it possible to scrape and stir fondant easily. I highly recommend this tool for making fondant.

Cost $11.50

Shipping $8.00

DOUGH SCRAPER

I really like this scraper to cleanly gather the fondant on the marble board and scraping it off. This is also a great tool for cutting caramel, toffees and other candies.

Cost $6.50

Shipping $8.00

DIGITAL POCKET THERMOMETER

This pocket thermometer takes the guess work out of making truffles and is great for testing the temperature of the melted chocolate.

Cost $15.50

Shipping $8.00

UTENSIL PACKAGE

shipping $8.00

8 QT. PAN

The 8 qt. Presto pressure cooker is solid aluminum. I have found the solid aluminum pans to be the best for making candy. The solid aluminum is a lower heat conductor, which prevents scorching.

This pan is big enough to hold all my recipes even when I double them. It has 2 handles which make it easier for pouring out hot candy.

Cost $53.50

shipping $12.00