My first candy making job was at Disneyland.  Making Candy At Disneyland And Getting Paid For It!!!  Yeah.  It was as fun as it sounds.   No production pressure, just a show kitchen.  This was a small room (maybe 15 by15) with red and white tile floor.  Plate glass windows completely covered two of the walls.  We were always on stage. 

Entering the kitchen through a narrow door behind one of the candy counters one would immediately step down onto a red and white tile floor.  The space was dominated by a heavy steel slab (front and center).  To the left was a small fire ring.  A fire ring is a natural gas stove with an open burner and a cast iron ring on which a round bottomed kettle is placed.  Early candy factories often used coke or steam heat.  The term “fire” set apart the natural gas stoves which are now ubiquitous.  A fire mixer includes a mechanical means of lowering a heavy copper bladed scraper into the kettle.  Ours was a big crank and chain system in keeping with Disneyland’s turn of the century theme.  Traditional round bottomed copper kettles, a big wooden counter, and antique candy making tools hanging overhead completed the warm, old fashioned feel of this sweet place…

In this quaint environment I learned to make caramel, fudge, peanut brittle, candy apples, divinity (remember divinity?), English toffee, chocolate dipped strawberries, sugar coated jellies, turtles, pecan rolls, candy canes, lemon drops etc...  I told you it was fun.