The tools of the candying artist remain very simple, if not rudimentary.

1. The traditional tools :

* stainless steel and copper bowls, whips, all sizes of wooden spatulas, funnels, hooks, wickerwork, ladles, and aluminium drainers.
* copper skimmer and copper ladle, thermometers, density-meters, brass testers, and sugar scales to measure the sugar content.

2. The tools I created :

In order to prepare the fruit for candying without damaging it, I have invented and created the following tools :
* small cylinders of wood with short brass wire bristles, used to pierce certain fruit.
* spoons with a long flat handle and with a very fine, tiny bowl, in order to remove the pit from the cherry without tearing the fruit.
* heavy stainless steel cylinders with bevelled edges used to remove the core from melons and pineapples, without bruising the fruit's delicate flesh of the fruit..
* thin brass wire rounded into a hook at one end, used to prick the fruits during blanching.
* long spatula reserved for cooking the fruit jellies. The oval cut into the wood avoids splattering at high temperatures.