How to choose a marble slab for candy making
I want to buy a marble slab for candy making. One recipe I've found said that molten sugar (300F) should be poured directly on to a marble slab. However all the slabs I've seen advertised say that they are intended for pastry making only. And that using with high heat risks thermal shock and cracking. Does anyone have any recommendations of what kind of slab (thickness, dimensions etc.) I should be looking for?
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5 Comments
Perhaps equally important, you can assess the weight of the slab before you buy it. Remember that *YOU* may need to move this around; a large thick slab of marble is very awkward to maneuver. It's not going to warp like a wooden cutting board.
Anyhow best of luck.
Marble breaks when heated to 200C or 329F. Does dropping candy heated to 300F on it warm it enough to break?
Some cooking sites recommend buying marble tile from home renovation or DIY stores. Relatively inexpensive and easily replaceable.
If you have restaurant supply and/or candy shops near you, ask their advice.
There’s an article here about using marble in food prep and presentation. Have a read through the comments, which discuss the danger of marble cracking when exposed conduct heat but not from indirect heat.