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Florentine Caramels

These florentine caramels are the result of my oven unexpectedly playing up this week. Hopefully, it is an easy fix (no oven over Christmas wouldn't be fun), as it isn’t exactly the oldest oven. Although it does get used somewhat frequently to test 120+ new recipes each year. So for now, I am getting creative with the stovetop and barbecue.
Servings 18 Makes
Prep Time 30 minutes

Ingredients

  • 1/3 cup (50g) dried cranberries or glacé cherries, halved
  • 1/4 cup (40g) mixed peel or crystallised ginger, roughly chopped
  • 1/3 cup (40g) sliced almonds
  • 1/3 cup (50g) roasted hazelnuts or walnuts, roughly chopped
  • 1/4 cup (50g) ground almonds (almond meal)
  • 1 tsp ground ginger
  • 80 g butter
  • 1/4 cup 50g sugar
  • 2 tbsp (40g) mild honey
  • pinch of salt
  • 200 g quality dark chocolate

Instructions

  • Line a tray, that will fit into the freezer, with baking paper.
  • Combine the dried fruit, nuts, ground almonds and ginger in a bowl. Set aside.
  • In a saucepan, melt together the butter, sugar, honey and salt over a low heat. When the mixture begins to bubble, set a timer for 5 minutes and cook until thickened, stirring regularly. Check that the caramel has reached "soft ball" stage by dropping a small amount into a glass of ice-cold water. Scoop out the small ball from the water and squeeze between your fingers. If it is ready it will be pliable and moldable. If not, keep cooking for another 1-2 minutes and test again.
  • Add the dry ingredients to the caramel and stir to combine. Drop tablespoon rounds onto the lined tray. Transfer to the freezer to set for 30 minutes.
  • Meanwhile, melt the chocolate in a bowl set over a pan of simmering water, then remove from the heat. Line another tray with baking paper.
  • Remove the caramels from the freezer. Spoon tablespoon amounts of the melted chocolate onto the second tray. Quickly place a chilled caramel onto the melted chocolate and press gently to spread the chocolate out to the sides. Repeat with the remaining chocolate and caramels. Place the florentine caramels into the fridge (or freezer if in a hurry) to set for 1 hour, then transfer to a sealed container.
  • These are best kept in the fridge, so they don’t melt and will keep for 2 weeks.