These bars are merely placed on top
of the slab or flat surface with the corners carefully fitted and the
candy is then poured in the space between the bars. When it is desired
to pour out fudge, caramels, and similar candies to harden before
cutting, the metal bars may be fitted together and then placed on the
slab in such a way as to be most convenient. Fudge, however, may be
cooled satisfactorily in the pan in which it is cooked if the cooling is
done very rapidly.
49. A satisfactory cooling slab may be improvised by fastening four
pieces of wood together so as to fit the outside edge of the slab and
extend an inch or more above the surface. If such a device is used,
plaster of Paris should be poured around the edge of the slab to fill
any space between the wood and the slab. In using a slab or similar
surface for purposes of this kind, a point that should be remembered is
that a part of it should never be greased, but should be reserved for
the cooling of fondant and certain kinds of center creams, which require
only a moistened surface.
50. Many of the candies that are turned out on a flat surface must be
worked to make them creamy.
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