Help I’m being held…#2 – Disneyland
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.