Utensils
All the utensils that are needed in candy-making are saucepans of granite or porcelain, a double boiler, spoons, a spatula, candy dipper, platter or marble slab, a thermometer, and boxes or pans in which to mold certain kinds of candies. Bonbon molds are useful for molding bonbons, but are not necessary as they can easily be molded with the fingers. A thermometer is not absolutely necessary since one can learn to get the different stages by dropping and testing the syrup in cold water; but the thermometer makes it much easier to get the syrup cooked to exactly the right degree. In buying a thermometer choose one that is guaranteed by its maker, since some thermometers are apt to break when the syrup is boiled to a high degree as it must be in making the hard candies. There are small, reliable candy thermometers on the market that do not cost a great deal, and make it much easier for the candy-maker.
While a platter can be used instead of a marble slab in making fondant and some other candies, yet, since the marble is naturally cool, the candy syrups will cool much more quickly on it and for this reason is desirable.
In making taffies or any candy that requires pulling a hook is very useful. One can handle more at a time with a hook and pulling makes it lighter and nicer.
A sugar scraper proves very useful when it comes to scraping down maple sugar and chocolate; and a food chopper is very convenient when chopping nuts and fruits used in candy-making.
A smooth piece of tin can be used for dropping or placing the candies on, after they are made to set and cool; but paraffine paper will take its place very well. One can scarcely get along without this paper in candy-making, for it is very useful in lining candy-boxes when they are to be used as molds, and candies or bonbons that are liable to become sticky can be wrapped in it. A few bowls for dipping purposes will be needed.