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Tools of the Trade For Candy Making

Tools of the Trade For Candy Making
By Dale Murphy on Sunday, November 10, 2013 at 8:46pm

Tools of the Trade For Candy Making

Most of the tools needed to make candy can be found in a well-stocked kitchen:

A medium-sized saucepan with a heavy bottom and straight sides. It should be large enough to hold 3 to 4 times the volume of the ingredients; this will help prevent boil-overs
A bowl, large enough to hold the saucepan, lets you cool the candy while it’s still in the pan. The temperature of the sugar mixture continues to rise even after it has been removed from the heat. Immersing the pan in cold water or an ice water bath stops the cooking at just the right time
A long-handled wooden spoon
A pastry brush reserved exclusively for candy-making. Some recipes will call for brushing down the sides of the pan with water to prevent crystallization
A good candy thermometer. Although it is possible to make candy without one, a glass candy thermometer is a must-have for beginners, and a useful tool for professionals. Choose one with a
metal clamp that attaches to the side of the pan
If you make candy on a more regular basis, you may want to invest in a marble slab and a copper caramel pan

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