The entire outfit of a professional candy maker can be afforded by anyone. First in order is a suitable surface on which to pour and work fondant and other candies. A flat or shallow box or tray, 3 or 4 inches deep and of any convenient size, lined with tin or zinc, is used by many confectioners. But a marble slab, such as the top of an old-fashioned center table or bureau, is ideal for this purpose. It should be used wrong side up. A couple of candy scrapers or toy hoes like garden hoes are needed to work cream candy. Or have a carpenter make a spatula or flat scoop of hard wood, 12 or 15 inches long, shaped like a snow shovel, but having a very thin beveled edge, as shown in the illustration. This is used to lift and scrape the fondant. A good granite or porcelain double boiler, a broad, thin-bladed palette knife, a quantity of waxed paper, a two-tined fork with which to dip creams and bonbons; these complete the necessary outfit. A good pair of scales, a suitable measuring cup or graduated glass should be at hand in the kitchen. And a small stock of fancy molds or starch prints will be found convenient.
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