Sugar Baby: Confections, Candies, Cakes, & Other Delicious Recipes for Cooking with Sugar

395 Pages·2011·2.94 MB·English

by  Tina Rupp

Published in 2011 by Stewart, Tabori & Chang
An imprint of ABRAMS
Copyright © 2011 Gesine Bullock-Prado
Photographs copyright © 2011 Tina Rupp
Props featured in this book were either the author’s own or provided courtesy of
Simon Pearce.
All rights reserved. No portion of this book may be reproduced, stored in a
retrieval system, or transmitted in any form or by any means, mechanical,
electronic, photocopying, recording, or otherwise, without written permission
from the publisher.
Library of Congress Cataloging-in-Publication Data:
Bullock-Prado, Gesine.
Sugar baby / by Gesine Bullock-Prado.
p. cm.
ISBN 978-1-58479-897-2 (alk. paper)
1. Cooking (Sugar) 2. Cookbooks. I. Title.
TX819.S94B85 2010
641.6'36--dc22
2010037768
ISBN: 978-1-4532-7686-0
Editor: Natalie Kaire
Designer: Alissa Faden
Production Manager: Tina Cameron The text of this book was primarily
composed in Walbaum, Gotham, and Archer.
Stewart, Tabori & Chang books are available at special discounts when
purchased in quantity for premiums and promotions as well as fundraising or
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INTRODUCTION
SUGAR—THE PREQUEL!
A BRIEF HISTORY OF THE WORLD (AS IT PERTAINS TO SUGAR)
WHAT YOU’LL NEED TO GET STARTED
SECTION I
SIMPLE DISSOLVE TO THREAD STAGE
230°F–235°F
(110°C–113°C)
Sugar Concentration:
80%
SECTION II
SOFT-BALL STAGE
235°F–240°F
(113°C–116°C)
Sugar Concentration:
85%
SECTION III
FIRM-BALL STAGE
245°F–250°F
(118°C–121°C)
Sugar Concentration:
87%
SECTION IV
HARD-BALL STAGE
250°F–265°F
(121°C–129°C)
Sugar Concentration:
92%
SECTION V
SOFT-CRACK STAGE
270°F–290°F
(132°C–143°C)
Sugar Concentration:
95%
SECTION VI
HARD-CRACK STAGE (AND BEYOND)
300°F–310°F
(149°C–154°C)
Sugar Concentration:
99%
SECTION VII
PUT IT ALL TOGETHER
INDEX