The story of fatties

The story of fatties

By
Chloe Timms
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784881122
Photographer
River Thompson

I should have seen Fatties in my stars.

As a child, I was obsessed with sweets – whether eating them from soggy paper bags or stealing change to buy pick ’n’ mix from the village shop. None of this has changed as I have grown up: reading recipe books from back to front, starting with the puddings and bakes, folding down pages and scribbling in margins; mains and starters decided upon only after dessert is determined; the sweet drawer in the kitchen fully loaded and the obligatory packet of biscuits hidden in my bedside cabinet. Through life’s ups and downs, sugar has been my constant, and it has taken me all the way to my very own Fatties Bakery.

Being a self-taught baker means that I have learnt to cook with flavours that I enjoy. I believe that it is impossible to cook something really delicious unless you can’t wait to eat it or share it. Conducting the magical transformation from white sugar to dark, smoking caramel and taking it on so many journeys is a joy that I will never tire of, and is something I hope you will come to love too.

I wanted to make a book that demystifies caramel – that turns it from something mystical and scary to something you’ll be whipping up with confidence and imagination. Caramel is such a versatile confection – once you’ve mastered the basics, you can go on and experiment to your heart’s content.

To begin, I’ll guide you through the basic equipment, ingredients and techniques needed to make caramel successfully; how to store caramel; and what to do when things go wrong. Once you have mastered the basics, you can tread your own path into sticky greatness.

In the Cornerstones chapter, you’ll find all the basic recipes and techniques that you’ll need to move forward through the book. Many of the recipes throughout the book refer back to these essentials. But that’s not to say the recipes are totally inflexible. Caramel sauces can be used interchangeably in most cases or flavoured however you like. The same goes with the use of sea salt. I use a large crystal, Welsh, white sea salt and I have given my recommended amounts, but if you love things really salty, add another pinch, or pull back a little if it’s not your thing. There’s a fantastic range of salts available in speciality stores; have a play to find your perfect partner.

Once you have all this under your belt, you can move on to Fatties greatness! Build a fort of Cornflake Bocaditos, thrill friends and family alike with gooey Goldmine Brownies, or throw a full-on Fatties party, complete with cocktails and cake!

Whatever you do, go forth with an appetite and indulge in your salted caramel dreams...

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