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CANDY RELATED TOOLS

Candy tools for chocolate, candy clusters, creme centers, caramel, dipping,

desserts, marzipan, molds, painting, solid filling, books, etc. HANDLING CHOCOLATE | Sugarcraft HOME-MENU

CHOCOLATE MELTERS
Melting Chocolate? Use a Double Boiler or our handy melters.
Great for melting chocolate, caramel, etc. and a necessity for making 7 minute icing.

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CHOCOLATE MELTER
Probably the most affordable 7 quart commercial appliance available to the consumer. Made by Vollrath (R). Heat 'n Serve Cooker/Warmer. Full one-year warranty. Non-stick finish on dome element creates easy cleaning and longer life. Low-water indicator light eliminates guesswork. FDA approved stainless steel construction. Holds 10 lb.. of chocolate with room to stir (no water bath required). Precise Thermostatic Control with thermostat well for safer operation. NSF(R). Made in the U.S.A. 120V & 240V UL(R) CUS Listed. 5 foot cord with 3-prong plug. Includes melter warmer, bowl insert, cover and 13 inch dipping spoon. This product will arrive separately from other products, no shipping notification will be emailed.
#CM01/72017 $395.95Parts:

PROFESSIONAL CHOCOLATE Table Top Temperer with Digital Temperature Readout
Temper chocolate with a minimum of effort. Digital temperature controls put you in complete control. It gently melts and then cools chocolate to temper. Easy to remove scraper and bowl make changing chocolate easy. The temperer works equally well for melting confectionery coating. It features state-of-the-art electronic circuitry designed for reliable and durable continuous operation. Operate with 1-1/2 to 8 lb.. of chocolate or confectionery coating. The housing is made of sturdy easy-to-clean ABS. Polyethylene scraper is easy to remove and dishwasher safe. 5 quart stainless steel bowl lifts out. Digital temperature readout controls heating and cooling 70 degrees to 125 degrees. LED indicator lamps indicate heating and cooling. Uses 2-100 watt lamps as heat source and cooling fan rated for continuous use. Fuse and bulbs included. Measures 12 in. high x 17 in. diameter. Clear lid. Instruction book included. Six month manufacturer's warranty. No refunds or exchanges apply. Please allow 10-15 extra days for shipping.
#403-TEMPER $795.00

Makes this

Pirate Products

Handy Candy Tools
RECIPES | Hard Candy Tools

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Chocolate Dipping Basket for dipping homemade candies approx. 4 inch diameter. #B1 $10.50	Microwave Melting Disposable Tray 5" (mini loaf size) - use for painting different colors, dipping strawberries or for just filling candy molds solid. Stir chocolate with nuts and other candies too! 4 trays included #5700 $1.99	Marble Pastry Board - Marble stays cold and helps cool candy faster and minimizes sticking to board. Also works great on pie crusts. Fantastic for making chocolate candy curls. This is what I use to pour hot candy out on. Metal Bars available see below. 16 x 20" - RECIPES #3829 $45.00
Candy Glove pair, cotton, white. For handling chocolates so you won't leave finger prints. #80-1012 $1.09 OTHER GLOVES (plastic etc)	Hobby Knife - metal with blade. Great for trimming two piece molded chocolates #309-HK01/8801 $2.59	Metal stainless steel Heavy Duty Bars for your marble - For marble pastry boards above, so candy won't run off the sides: set: 2 / 16" and 2/ 18" #1618MB $129.95

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Klear Band Located here
clear plastic strip for making designs for sides of cakes
DIRECTIONS

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Mold for these stands

Bulldog / Butterfly clips
for holding 2 piece molds together while chocolate is setting up.
Helps to give a fine seam so you do not need to trim off excess seams.
When clipping 2 piece molds together, trim your mold to the shape of the cavity.
Place the clips as close to the seam as you can.
How to mold chocolate

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Mold Clips, metal spring clip HEAVY DUTY for our extra thick poly carbonate for plastic molds #CL-1/A303 10 pc $1.99	Universal Clips for holding 2 piece molds together snugly. Pinch and place on mold. Metal, made in china. 8 pc #502-604 8 pc $4.39	WIRE CLIPS Use for making a mold stand (Great for our 3D Rose mold #AO-385) and/or for clamping 2 pc molds together. Wire Clips 2-1/4 inch assorted colors #GT-6012 12 pc $3.99
1 1/4" Steel Nickel Plated Bull Dog Clips #37-183 4 pc $1.69 36 pc $13.68	2-1/4 inch Steel Mold Clips #37-181 4 pc $2.59

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Candy Brushes
Pointed brushes are perfect for painting chocolate into mold cavities before filling with main color.
Flat brushes are great for making a chocolate shell for filing with creme center.
Outline the outside of the candy mold using a permanent marker and it will be easier to paint fine details.
Eyes and other fine details can be painted after the candy is removed from the cavity.

How to mold chocolate

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3/8" Flat Torrington®, wood handle, for making chocolate shells or bows on klear band #81-998 $3.99	Wide Flat Testor® flat (bottom brush), shed proof 1/4 in, making chocolate shells, good for wider areas when painting molds #309-8705F $1.69 each	Pointed Testor® pointed (top brush), shed proof, 1/8 in, paint details, add candy eyes #309-8705P $1.69	Small Flat Testor® (middle brush), shed proof, 1/8 in, paint details, add candy eyes #309-8700S $1.69
SET Testor® flat, broad & fine, shed proof for all your candy painting needs #309-8706 $2.49	3 piece Sable size 1, 3, 5, a wonderful set for painting details, drizzles #81-503/BR3 $2.40	5 pc Asst. pony hair set #1/4. 2 1/2, 2, 4, perfect for all your candy painting needs #81-505 $1.99	10 pc Pinceaux assorted, good for painting multiple colors #81-900/MB10/81-501 $1.55
EACH Brush, random color shipped, good for painting multiple colors #81-501 $1.55	Brush ½ inch Torrington®, wood handle, for making chocolate shells or bows on klear band #81-992 $4.69	3 piece set size 0, 00,000, perfect for extra fine details, writing, streaking, drizzles #81-507 $2.99	3 pc Decorator Brush Set, random color shipped, good for painting multiple colors #2104-9355 $1.49
Candy Brush TESTOR 3 piece set #308-8709 $2.49	Candy Artist Brush A 1/4 inch Flat #81-400 by Linzer $1.99

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Dipping Forks
Use what the professional candy makers use...
A fork styled tool perfect for dipping everything!
Drop candies in melted chocolate, lift out with dipping fork and tap off excess chocolate.
Invert over wax paper or other dipping papers and allow candy to drop off.
Add an extra swirl to make a fancy decoration.
Dish washer safe.
How to mold chocolate

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Commercial Dipping Tool Set Oval perfect for bon bons. 2 Prong Hook perfect for pretzels. Swirl perfect for all creme centers. 8.5 inch 3 piece set #D15/81-9 $7.50 SET	Bon Bon ONLY Commercial Dipping Fork Oval shaped for bon bons. 8.5 inch #81-12 $2.69 EACH	Swirl ONLY Commercial Dipping Fork Perfect for all creme centers. 8.5 inch #81-9/D15S $2.69 EACH
2 Prong ONLY Commercial Dipping Fork Perfect for pretzels. 8.5 inch #D15P $2.69 EACH	Triangle Pineapple Hobby Dipping Fork Perfect for smaller pieces of candy. Lightweight plastic. #D4H $2.29 EACH	Marshmallow Hobby Dipping Fork Perfect for petite fours, marshmallows or other larger items. #81-17/D4M $2.29 EACH
Deluxe Chocolate Dipping Tool Set Includes oval and 2 prong forks. #1904-925 $10.99 SET	Dipping Tool METAL set includes 2 prong, 3 prong and swirl. Use to hold fruit, candy, or nuts securely while dipping them into melted chocolate or other coatings. Hold petit four while covering with fondant icing. Made of stainless steel #1378 $10.70 SET	3 Prong Dipping Fork Most used tool from set #1378 above, great for dip fruit, petit fours, or other treats. #1379 $4.49 EACH

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Scoops & Scrapers
Clean up the mess fast and easy with a scrapper.
Make perfect sized candy centers with scoops!

Metal Scoops
for perfect candy centers every time!
Trigger out and roll in a ball then dip.
All centers will be the same size, stainless steel

Squeeze Bottles - Pour melted chocolate in a squeeze bottle to quickly fill molds, great way to fill molds with your candy coating. Cut the end of the tip slightly for ease in filling molds. A MUST! for pouring chocolate into small mold cavities! A milky white bottle that has no odors. When finished empty out all melted chocolate, pop in the freezer for a few minuets and crack the rest out. Bottle may be cleaned in warm soapy water. When you're not using the squeeze bottle, keep it warm by using one of the following methods:

Electric Skillet: Turn on an electric skillet on the lowest possible setting. Line with several (6 or 7) dry dish towels. Keep squeeze bottle in skillet when not using.
Heating Pad: Turn heating pad on lowest possible setting. Keep squeeze bottle in heating pad when not using. We put down a bath towel, lay the bottle on the towel and cover with the heating pad. When finished, simply unplug. To turn on again, simply plug it in.
To refill SqueezeIt mold painters: simply melt chocolate in the microwave and refill.
To refill larger squeeze bottle: Melt chocolate in a large container then fill bottle.
Cleaning The Squeeze Bottle: When finished for the day, take the cap off and wash. Dump all the chocolate in the squeeze bottle onto wax paper (remelt and use). Lay squeeze bottle on it's side in the freezer for a few minutes to set up. When set up, squeeze the bottle and dump out all the excess candy. (remelt and use)

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Parts:

#30-3000 $.59

CANDY BOOKS, CD's & VIDEOS

PLEASE NOTE: Books are not returnable under any condition or for any reason.

HOME-MENU| HELP MAKING CANDY | VIDEOS| DIABETIC

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CANDY PEOPLE BOOK AND PATTERNS by Vi Whittington
This booklet has patterns and instructions for both adults and children, including gowns, skits, shirts, jackets, a clown suit and much more. The patterns fit dolls make from our molds #43-9410, #43-9415 and #43-9420. Although instructions given are for candy coating, the patterns can be used for gumpaste dolls also. With your imagination, you can alter the patterns from this booklet for any person you make. If you want to make a Doctor, use the groom's pants and make the rock and roll star's jacket slightly longer for a lab coat. To use for candy coating: Pour peach coating chocolate into people candy molds. Chill candy people and you are ready to dress them! Dress dolls in ‘chocolate leather (recipe in book). Patterns for clothes included. This book makes it easy. I've done this and it really is easy and have had my gumpaste dolls for years and still in the very same condition as when I made them. Make your bride and groom to resemble the happy couple! Dress them in style to match. Unfortunately this book has been discontinued but Sugarcraft has permission to copy it for resale. Copy is not perfect but the patterns are wonderful. Perfect for gumpaste figures also. 8.5 x 11", 26 page, spiral soft back
#43-9425 $7.65

Choclatique 150 Simply Elegant Desserts by Ed Engoron with Mary Goodbody
Chocolate—luscious, dark brown chocolate! There is no other food so sexy, laden with meaning, mystery, or so rich in history and intrigue than chocolate. Finally, there is a perfect method for working with chocolate. Don’t worry about heat and humidity. Forget the double boiler. Now, you too can prepare moist and delicious cakes, cookies, pie, tarts, cupcakes, cheesecakes, trifles, and much more. Based on five essential building blocks—simple, foolproof ganaches—are more than 170 luscious recipes perfect for beginner and experienced cooks alike. Forget what you might think about ganache. If you can melt chocolate, you can make a professional tasting ganache and professional quality chocolate desserts whenever you want. Throughout the book, the author regales the reader with tales of his travels in search of the best chocolate treats the world has to offer, from exploring the Amazon jungle to cooking and dining at the Grand Palace of Thailand to studying at Paris’ famed Cordon Bleu. He has sipped bittersweet, rough-milled chocolate under a jungle canopy in Brazil and has bitten into fresh, creamy chocolate truffles that brought tears to his eyes one snowy Christmas Eve in Belgium. Ed’s experiences are the inspiration for the amazing chocolate creations in Choclatique. Because of the adverse conditions under which he has had to prepare chocolate desserts, he developed a foolproof way to make professional quality chocolate desserts anywhere and every time. Now you can, too. Ed Engoron is a motion picture and television art director, director, broadcaster, illustrator, author, restaurateur, chef, food consultant and award-winning chocolatier. He has traveled to more than 130 countries in pursuit of the best chocolate. Drawing on this passion for food, art and chocolate, he co-founded Choclatique in 2003, the award-winning, artisan chocolate company that has redefined the world of premium chocolate for Americans. He lives in Los Angeles.

Mary Goodbody is a nationally known writer, consultant and cookbook editor who has worked on more than 65 books. She was a senior editor for Chocolatier Magazine from 1985 until 2002, and wrote the magazine’s first cookbook, Glorious Chocolate. She lives in Fairfield, Connecticut.
Hardcover Full-Color 272 Pages 8.25x10.5 inch English
ISBN 978-0-7624-3964-5
#52700 $27.00

CANDY MAKING VIDEOS & DVD

Don't have time for a class? Try one of our VHS Tapes or DVDs and learn at home!

PLEASE NOTE: Book, Video, CD, or DVD are not returnable under any condition or for any reason.

HOME-MENU| HELP MAKING CANDY | DIABETIC

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