Page:The candy cook book (IA cu31924090146717).pdf/38

18 kettle, is best for candies that are cooked to a very high temperature.

A marble slab is most convenient for receiving hot candies that are later worked with a spatula until creamy. A white agate tray, like those used by butchers for displaying meat, or a large platter, may be substituted. For turning over and scraping up the candy nothing is better than a wide, flexible steel spatula. A wooden butter paddle may be used, but it is not as convenient.

Bonbon dippers may be purchased or fashioned at home from a piece of Number 14 wire. They should be six inches long and the open bowl of dipper three quarters of an inch across.

Steel or iron bars, sixteen inches long and three quarters of an inch square, are convenient to keep the candy from running off a marble slab. The opening between may be made of any size, and candy may thus be cooled on the marble without the use of a pan.

Sugar spinners are made of a bundle of twenty coarse wires, ten inches long, fastened together at one end with wire coiled round and round to make a handle. A large wire egg whip, with the wires cut at the end, answers the purpose perfectly.

Paraffin or wax paper comes in different weights. The thinnest paper is generally used for wrapping