Gathers the techniques of confectionery and sugar work, including caramelizing sugar, tempering chocolate, and pulling or blowing sugar for decorative work, covering the precise heat and crystallization control that distinguishes candy-making and dessert sugar craft from ordinary baking. These techniques demand close control of sugar temperature, since a few degrees separate a soft caramel from a brittle one, and the same skills underlie work as different as a poured caramel sauce and a spun-sugar garnish.
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Technique FocusSourced to the subject's own accountsugar confection and sweet food making 1 Confectionery and Sugar Work
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1. Confectionery (Wikipedia)
WikipediaConfectionery, lead section (group)Quote, Confectionery, lead section (group)
Confectionery is the art of making confections, or sweet foods.
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