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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.


Comments

July 7. 2008 01:49

I am so jealous.  I LOVE Disneyland almost as much as I LOVE Sweets!  Do you remember any of the recipes?  The divinity?  My parents would always buy some and save it for themselves!!! They wouldn't share.  Child abuse! Just Kidding.

jamie United States

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