Caramel, Fudge, Toffee & Brittle
Caramel, Fudge, Toffee & BrittleSara Aasum Hultberg
This book is bursting with both new and classic recipes containing butter, cream, chocolate, nuts, berries and sugar and the only word to describe them is heavenly!
Cream toffees are spiced up with a touch of Himalayan salt and vanilla toffees with roasted sesame seeds and lime. The French nougat is filled with salty peanuts and toffee and the chocolate truffles with orange and vanilla. The chocolate brittle is given a boost with walnuts, hazelnuts and almonds and the white brittle with cranberries and raspberries. And if you like Daim and Snickers then you’ll love Sara’s versions: toffee bark and bars – one hundred percent genuine. Sara also shares her various techniques and methods and gives us some great tips on indispensable tools for success.
Sara Aasum Hultberg became Swedish Pastry Chef of the Year in 2014 and in 2015 she started working at Nordiska Kompaniet (NK).