Sugar Baby Gesine Bullock-Prado at the Weelesley Library

Thursday, April 7, 2011  Demo and Book Signing with Gesine Bullock-Prado – 7 PM
Open to the Public; Free Event; Book cost is $29.95 plus tax
SUGAR BABY: Confections, Candies, Cakes & Other Delicious Recipes For Cooking With Sugar
Gesine Bullock-Prado will be doing a demo and bringing treats from her book SUGAR BABY: Confections, Candies, Cakes & Other Delicious Recipes For Cooking With Sugar at the Wellesley Library.

Gesine, a former Hollywood film developer and sister to actress Sandra Bullock, is the founder of the Gesine Confectionary product line and author of My Life from Scratch.

We are pleased to be able to share a recipe from her amazing book here on the CGNE blog!

Dark ChocolateTaffy

This is the candy I end up shoving into my mouth multiple pieces at a time, ending up with drool pouring liberally out of my mouth and contracting lockjaw when I try to chew all those pieces together. This particular taffy has the added advantage of having a deliciously dark chocolate base that makes this otherwise childish candy utterly and satisfyingly adult.

Makes approximately 10 pieces

  • 2 cups sugar (400 g)
  • 1/2 cup cocoa powder (40 g)
  • 1 cup corn syrup (240 ml)
  • 1 teaspoon cornstarch (2.5 g)
  • 1/2 teaspoon salt (3 g)
  • 2 tablespoons unsalted butter (28 g)
  • 1/4 teaspoon baking soda (1 g)
  • 1 teaspoon espresso powder (1 g)
  • 1/2 cup coffee (120 ml)

A Note from the Sugar Baby: Yes, you have to pull and pull and pull. Why? Pulling aerates the confection, giving it a pliability that you’ll really appreciate once you start chewing. So don’t think you can get away with no pulling, or just a little pulling. Believe me, I’ll know if you’ve skimped on pulling the taffy because it will call me up the second your back is turned and rat on you. Now get back to pulling.

  1. In a heavy saucepan, whisk the sugar and cocoa until they are well combined.
  2. Add the remaining ingredients and stir over low heat until all the ingredients are combined and the sugar is completely melted.
  3. Clip on a candy thermometer, raise the heat to medium-high, and stop stirring! Heat to 250ーF (121ーC).
  4. Immediately pour the hot taffy onto a prepared surface (the back of a sheet pan, a marble slab, or a silicone baking mat) sprayed with nonstick spray.
  5. Using a bench scraper or two spatulas also sprayed with nonstick spray, catch the ends of the moving hot taffy and fold the ends of the taffy towards the middle. Continue doing this until the taffy is cool enough to handle.
  6. Spray your hands (or your latex-gloved hands) with nonstick spray and start pulling the taffy, bringing the ends together and folding the taffy in half. Keep pulling and folding until it’s impossible to pull the taffy anymore and it starts to lighten in color.
  7. On a sprayed work surface, pull the taffy into a long rope about 1/2 inch (12 mm) in diameter. Using scissors (also sprayed with nonstick spray), cut the taffy into 1/2-inch (12-mm) pieces.
  8. Wrap immediately in pieces of wax paper. Store in an airtight container in a cool, dry place for up to a week.

Enjoy the recipe and please join us at the Wellesley Library at 7:00pm for the event!

From Gesine's Blog