I had pretty good luck this holiday season with my candy making.  It seems like it can be hit-or-miss but there are certainly tips that I have learned along the way to make the results more predictable.

I have been waiting for the perfect opportunity to share a review with you of one of the most beautifully whimsical cookbooks I have ever seen.  Sugarbaby:  Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar written by Gesine Bullock-Prado and photographed by Tina Rupp takes you through each stage of cooking with sugar and allows you to make many of your favorite confections in your own kitchen.

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Gesine answers many of the questions many of us ask when it comes to candy making such as “Why do specific temperatures matter so much?”  She even offers a brief history of sugar as we know it and goes over the equipment you will need to successfully make candy.

Sugarbaby is organized by Stages of cooked sugar (i.e. soft-ball stage, hard-crack stage, etc.).

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From Lemon Curd to Candied Citrus Peel to Candy Corn to Fudge and Taffy, Sugarbaby has got you covered when you want to make your favorite childhood candy or when your ready to put it all together by incorporating homemade Pralines into Bread Pudding for example.

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*Abrams Publishing provided me with a copy of Sugar Baby, but all opinions are, as always, my own.

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5 Comments ( Reply )

  1. Luv What You Do
    Jan 05, 2013 @ 8:40 am

    What a fun and adorable cookbook!
    I was just thinking that I need to invest in a candy thermometer!

    Reply

  2. Laura (Tutti Dolci)
    Jan 05, 2013 @ 11:28 am

    How pretty, this looks like one to add to my collection!

    Reply

  3. a farmer in the dell
    Jan 06, 2013 @ 6:28 pm

    Sweet cookbook! All of your sweets look fantastic!

    Reply

  4. Loretta | A Finn In The Kitchen
    Jan 07, 2013 @ 4:26 pm

    How incredibly gorgeous…

    Reply

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