Sugar Baby Sampler

By Tina Rupp and Gesine Bullock-Prado

A selection of Sugar Baby recipes to get you started
Cookbooks with recipes for baking with sugar (in the oven) continue to top the bestseller lists. But until now, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop). The Sugar Baby Sampler gives a taste of the full Sugar Baby cookbook, including three of Gesine Bullock-Prado’s recipes for candy, confections, and treats. With the simplest instructions and the author’s hilarious voice, the Sugar Baby Sampler offers a delicious selection of the one hundred recipes found in Sugar Baby, which will satisfy even the most demanding sweet tooth.

• Language: English
• Publisher: Stewart, Tabori Chang
• Release date: Oct 23, 2012
• ISBN: 9781453276884

Tina Rupp

Tina Rupp is a New York-based photographer.

Book preview

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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.

eISBN 978-1-4532-7688-4

1. Cooking (Sugar) 2. Cookbooks. I. Title.

TX819.S94B85 2010

641.6'36--dc22

2010037768

ISBN: 978-1-4532-7688-4

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 educational use. Special editions can also be created to specification. For details, contact [e-mail] or the address below.

www.abramsbooks.com

INTRODUCTION

SUGAR—THE PREQUEL!

A BRIEF HISTORY OF THE WORLD (AS IT PERTAINS TO SUGAR)

WHAT YOU’LL NEED TO GET STARTED

SIMPLE DISSOLVE TO THREAD STAGE

230°F–235°F

(110°C–113°C)

Sugar Concentration:

80%

SOFT-BALL STAGE

235°F–240°F

(113°C–116°C)

Sugar Concentration:

85%

FIRM-BALL STAGE

245°F–250°F

(118°C–121°C)

Sugar Concentration:

87%

HARD-CRACK STAGE (AND BEYOND)

300°F–310°F

(149°C–154°C)

Sugar Concentration:

99%

READER: Is this a baking book?

SUGAR: No. Well, yes. There are some recipes that require baking, but this is a book about cooking sugar, not about baking