By Gesine Bullock-Prado
Praise for Sugar Baby:
"Got a candy the teeth? Bakery proprietor Gesine Bullock-Prado's new cookbook, Sugar Baby, will institution you in every thing from rock sweet to puff pastries. And Bullock-Prado --who has spent loads of time within the kitchen along with her actress sister, Sandra-- makes it glance easy."
-Ladies domestic Journal
“Truly, at her middle, she like Dorie Greenspan or Rose Levy Beranbaum, is a dessert evangelist.” —Examiner.com
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Additional info for Sugar Baby: Confections, Candies, Cakes, & Other Delicious Recipes for Cooking with Sugar
I can’t say I’ve personally witnessed a sweet treat lasting longer than a few moments after I’ve laid eyes on it, but I’m sure there’s a candy bowl somewhere in the darkest recess of the universe filled with ancient gummi bears and Swedish fish that look exactly as they did when the sugar within was first heated—just a little dustier. READER: Will playing with hot sugar be fun? SUGAR: Hell, yes! Honey was the first of the confectionery heroes. Egyptians, Greeks, and Byzantines all have tales of honey goodness nestled in their zany stories—its name is even carved in cuneiform writing as early as 2100 BCE in Sumerian and Babylonian stone texts.
Caramelize the sugar by gently passing a kitchen torch over the sugar until it starts to brown and bubble, using even strokes and making sure not to burn the sugar, but melting it enough to form a hard outer layer that you have to break through to get to the creamy goodness within. OPTION 5: OLIVE OIL CREEMEE Ray and I spent Holy Saturday eating our way through Chicago. We stopped for lunch at the Purple Pig. We settled at the sumptuous marble bar and ordered wine while we perused the pork menu, rubbernecked as the waiters brought around splendid bacon-infused temptations.
The sugar will melt and caramelize quickly, so keep stirring and adjusting the heat; you want the sugar to melt evenly and to have a golden brown color. Make sure your lighting is very good, because it can be hard to see the exact hue of your caramel. When the color reaches a dark amber, immediately remove the saucepan from the heat and gently place it over the ice water to stop the caramelization process. Take care not to splash any water into your caramel. Immediately spoon a small amount of caramel into each of four 8-ounce ramekins and swirl to create an even layer.