Caramel, Fudge, Toffee & Brittle

Secrets of a Confectioner

Written By: Sara Aasum Hultberg
Sara Aasum Hultberg gathered her best recipes for toffee, fudge, brittle and other treats, all accompanied by stunning, full-color photos. Savor modern delights with a twist such as toffee bark, French nougat filled with marconamandlar and licorice toffee with the hint of lime. She also shares her best secrets about the techniques and tools for a successful candy making.


How I choose my ingredients

The little pastry school

Good cooking tools

Format: Hardbound
Publication Date: 8/3/2016
ISBN: 9781681881171
Pages: 112
Trim Size: 8 x 9 x .5

  • About the Author 
  • Press
Sara Aasum Hultberg, Author: Sara Aasum Hultberg was born in Stockholm and grew up in Arvika – a small town close to the Norwegian border. A precocious talent in the kitchen, she began experimenting with her own recipes at an early age. Sara chose to specialize in pastry and baking during high school, and graduated with a Baker’s Apprentice Diploma. She also managed to win a gold medal in the Swedish Championship for Young Bakers in the midst of her education. Sara received an invitation to move to New York City to work with Master Chocolatier and Executive Pastry Chef of FIKA NYC, Håkan Mårtensson, which she did in September of 2010. Sara quickly earned the Title of Executive Pastry Chef of FIKA NYC and was thus responsible for the cakes, pastries, breads found in three of the FIKA cafe locations. During the year of 2014 Sara received an award for Young Pastry Chef Talent of The Year as well as making it to the finals of the Best Pastry Chef Annual Competition. Before the year ended, Sara was one of the youngest ever-Swedish National Champion in Pastry Arts. Today Sara runs her own business specializing in consulting, food styling and recipe development.