The memories of my holiday treats had gone with time but my pastry arts training had rekindled my interest anew. I had never expected that sugar work was part of the program I was enrolled in. I learned the basics from casting sugar to a more advanced lesson like pulled and blown sugar. At first, I disliked dealing with heat and humidity for hours but as I got to do it more often I had come to enjoy the sugar work experience. On the first of the many series of our sugar work practicals, I made my very own candy cane. That first experience took me back many years ago when I was a child contemplating in front of a Christmas tree. I felt fulfilled and rewarded.
When my cousin and I went window shopping after attending the USA Fair, we chanced upon a candy shop with an open work space so people could watch their staff make candies by hand. The moment I saw the two men rolling the sugar I had these pastry school flashbacks and I asked my cousin if we could stay for a while. She's okay with it so we spent the next forty minutes watching the guys do their wonders. And in that period of time, I was explaining each step to her.
Rolling and pulling sugar.
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Rolled sugar was taking shape.
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One of the staff cut the sugar candy and gave the "audience" a sample of their product. The candies were not bad at all.
Colorful, creative and vibrant candies!
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