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Candy Ingredients
17
List of Utensils Desirable in Candy Making
- Saucepan, 1 pint, agate or aluminum
- Saucepan, 1 quart, agate or aluminum
- Saucepan, 3 pint, agate or aluminum
- Double boiler, 1 quart
- Cup, half-pint, agate
- Scotch kettle, iron or copper
- Frying pan, iron
- Case knife, 6 inches long
- Spatula, S inches long
- Wide spatula, 2½ inches wide, 6 inches long
- Two-tined fork
- Butter brush, rubber set
- Wire bonbon dippers
- Small round cutters
- Small fancy cutters
- Tin grater
- Bowls, agate or crockery
- Purée sieve
- Wire strainer
- Rolling pin
- Marble slab or white agate tray
- Cake pans
- Scales
- Wire whisks
- Egg beaters
- Half-pint measuring cups divided in quarters
- Half-pint measuring cups divided in thirds
- Teaspoons
- Tablespoons
- Wooden spoon, long handle
- Mixing spoon, long handle
- Sharp knife, 8 inches long
- Sharp knife, 4 inches long
- Candy thermometer
- Small pair tweezers
- Candy hook, to be attached to the wall
- Plaster of Paris molds
- Tin confectioners' funnel for dropping candies
- Steel bars
- Sugar spinner
- Nut cracker
- Food chopper
- White table oilcloth
- Wax paper
- Rice paper
- Chocolate dipping paper
- Paper cases
- Cheesecloth
- Timbal irons
- Covered jars
- Pastry bag and tubes
Saucepans and double boiler may be of agate ware or aluminum. Tin is not desirable. An agate cup is useful for melting butter with which to grease pans.
An iron frying pan, or copper or iron Scotch
