>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 chocolates<grin>; 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
ladies<grin>

>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
snacks<grin> 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.