Sweet treats in New York City

May 9, 2013 3:07:54 PM PDT
Eyewitness News is showing you a new book that takes you on a tour of all the sweet treats around New York City.

The book is a guide to endless delicious delights.

It includes recipes and takes readers on a fascinating tour of the five boroughs, looking at unique sweet spots in our area.

There is something for everyone and the one ingredient they all have in common is sugar!

"We always love to have our craft explained and displayed," said Chris Grassi, of Papabubble.

For this truly is something most people have never seen before.

"If you alter any weight, any ingredient, any moisture, anything, your candy will not work, it will fall apart," Grassi said.

In the space that's part kitchen, part lab, something magical is happening.

Papabubble is a true New York City gem.

A team of candy makers kneads, rolls, stretches and cuts what mysteriously morphs into every child's fantasy, sweet treats that also dazzle adults.

In roughly 20 minutes, Eyewitness News watched Chris and Elliot work. They barely spoke a word but never missed a beat.

"There are lots of things that can go wrong so it's very important to monitor it all the way through the process," Grassi said.

The SoHo spot is featured in the just released book, "New York Sweets", it takes a look at 120 mouthwatering shops in the five boroughs.

"Every street you turn on in every neighborhood, there's somebody making some little something," said Susan Meisel, New York Sweets, Author.

There's puddin', Clio whips up unique daily servings of the old fashion treat, and at Popbar, you'll find out of the box flavors of yogurt, sorbet and gelato on a stick.

Back at Papabubble, a fresh batch of yummy has just been made, it's about 330 degrees and smells like fresh pear.

Within seconds it's well on the way to becoming something spectacular.

In an average day, they'll race through between 50 and 75 pounds of sugar.

Chris feels, working with the product is just as much fun as, tasting it.

"It's transforming, it's hot and it's really almost sculpting with something that's living," Grassi said.

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