Sugar Baby is all about COOKING with sugar, not baking with it. There are nearly a hundred recipes in this book, broken down into the various stages of cooked sugar. It all has to do with temperature. The hotter the sugar, the harder the candy.
I opted to make Fleur de Sel Caramels as my first foray into candy making, mostly because I already had all the necessary ingredients.
- Prepare an 8x8 inch pan by lining it with foil and spraying with non-stick spray
-In a heavy saucepan combine cream, sugar and corn syrup over medium-low heat. Heat, stirring occasionally until sugar is melted. Raise heat to medium and stir until mixture comes to boil
-Stop stirring and cook until the caramel reaches 257 degrees on a candy thermometer
-Remove pan from heat, stir in butter, vanilla, and two teaspoons of salt
-Pour mixture into prepared pan and sprinkle with remaining salt. Let it sit until cool and firm enough to cut
Wrap these up and give them to your friends!
My grandma also used to say that "many hands make light work", so who's coming to help clean my kitchen??