For candy making you need a surface that will quickly cool the candy down so you can work with it. Most candy makers use marble or granite slabs, or bench tops, but if you don't have access to any of these you could try using a tray with ice under it to keep it cool.

The size of the marble that I have is 50cm (20in) square and 2.5cm (1in) thick. This size could probably take up to a double batch of this fondant, any more and you would need a larger slab.

Also the underneath of my marble was a little rough so I placed it on non-slip mats to stop it from moving and to protect the bench!

A quick note about marble. You should avoid using lemon juice or citric acid on the marble as it could cause pitting over time