Hi there!

I am venturing in here with a question because I have been informed
that it is the place to go for intelligent answers about candy making.

My experience with chocolate is somewhat limited to dipping centers or
adorning pastries, and really that is all I need to do. Yes I temper
it, otherwise it would get a blush and not be pretty.

What I need are candy bars, mine have gone missing. How is quite
beyond me. I was going to make some fondant and when I went to get
them they were not there.

I have looked at a couple of dozen candy making sites, I have found
one place that has them custom made and sells them for $75 for a set
of four (http://www.sugarcraft.com/catalog/ca...dcndy.htm#tool).
Surely there are some out there somewhere other than these?
Mine were about half the size of the custom ones (10" long), and I had
a round dozen. They were very handy, especially when making things
like candy canes.

I'm going to start looking at metal supply places soon. I could get a
local guy to make some out of plain steel, but that would be a bit of
a pain maintainence-wise.

Barbara
--
"To repeat what others have said, requires education; to challenge
it, requires brains." -Mary Pettibone Poole

NightMist wrote:
Hi there!

I am venturing in here with a question because I have been informed
that it is the place to go for intelligent answers about candy making.

My experience with chocolate is somewhat limited to dipping centers or
adorning pastries, and really that is all I need to do. Yes I temper
it, otherwise it would get a blush and not be pretty.

What I need are candy bars, mine have gone missing. How is quite
beyond me. I was going to make some fondant and when I went to get
them they were not there.

I have looked at a couple of dozen candy making sites, I have found
one place that has them custom made and sells them for $75 for a set
of four (http://www.sugarcraft.com/catalog/ca...dcndy.htm#tool).
Surely there are some out there somewhere other than these?
Mine were about half the size of the custom ones (10" long), and I had
a round dozen. They were very handy, especially when making things
like candy canes.

I'm going to start looking at metal supply places soon. I could get a
local guy to make some out of plain steel, but that would be a bit of
a pain maintainence-wise.

Barbara

I'm assuming you are talking about what is sometimes called "caramel
rulers"? A set of bars to hold the edges of a poured slab of candy? They are
expensive everywhere. You can check JB Prince, but I doubt they'll be
cheaper. (That's why I don't own any! G)

An alternative you might want to consider, depending on what you are doing,
is a jelly roll pan lined with a silipat.

What I need are candy bars, mine have gone missing. How is quite
beyond me. I was going to make some fondant and when I went to get
them they were not there.

I have looked at a couple of dozen candy making sites, I have found
one place that has them custom made and sells them for $75 for a set
of four (http://www.sugarcraft.com/catalog/ca...dcndy.htm#tool).


I'm assuming you are talking about what is sometimes called "caramel
rulers"? A set of bars to hold the edges of a poured slab of candy? They are
expensive everywhere. You can check JB Prince, but I doubt they'll be
cheaper. (That's why I don't own any! G)

An alternative you might want to consider, depending on what you are doing,
is a jelly roll pan lined with a silipat.


Depending on the size needed, check at a hardware store for bar/tube
stock.
I got some at Home depot 3/8 x 3/8 for my wife's soap making.
Quite inexpensive. cut to any length you need.
I use the silpat and jelly roll pan, for brittle.

Hi there!


I am venturing in here with a question because I have been informed
that it is the place to go for intelligent answers about candy making.

The groups are supposed to be focused on recreational eating and making
of chocolatesgrin; but its such a narrow field ;
They should expand this group to include other confectionery lines so
that it will become more lively.

My experience with chocolate is somewhat limited to dipping centers or
adorning pastries, and really that is all I need to do. Yes I temper
it, otherwise it would get a blush and not be pretty.

Blushing chocolates are an ugly site to see;;;unlike blushing
ladiesgrin

What I need are candy bars, mine have gone missing. How is quite
beyond me. I was going to make some fondant and when I went to get
them they were not there.

From first impression I thought you misplace your candy bars for
snacksgrin but upon further reading you are looking for an inedible
kind of candy bars?.
Therefore Its better to call it candy making metal bars.

I have looked at a couple of dozen candy making sites, I have found
one place that has them custom made and sells them for $75 for a set
of four (http://www.sugarcraft.com/catalog/ca...dcndy.htm#tool).
Surely there are some out there somewhere other than these?
Mine were about half the size of the custom ones (10" long), and I had
a round dozen. They were very handy, especially when making things
like candy canes.

In my current confectionery lab I had different sizes of candy making
bars. The cross sections of mine are all square and approximately 2
feet long and made of steel ( something like or rust resistant steel)
¼ x ¼ inch square,1/2 x 1//2 inch square, ¾ x ¾ inch square and
I inch by 1 inch
My metallic water cooled cooling table had its own metal bars which can
serve s frames if an approximates the dimension of the table and about
1-1/2 inch thick by ¾ inch in cross sectional dimension.

I'm going to start looking at metal supply places soon. I could get a
local guy to make some out of plain steel, but that would be a bit of
a pain maintainence-wise.

I don't think so that its difficult to maintain,
There are iron bars that I use that is made of plain steel and to
maintain its rust free surface, After washing I dry it thoroughly with
cloth or even in low oven and then brush with cooking oil or food
grade mineral oil after each use.
Or just like breaking in a Wok I season the bars with cooking or
mineral oil and bake it in oven for an hour so as to form a thin layer
of fat membrane which serves as a barrier between the metal and the
ambient to minimize rust formation.