Christmas dessert recipe: Salted caramel Florentines

Name: Christmas dessert recipe: Salted caramel Florentines
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 50 - 55
Ingredients: 55 g butter; 90 mL Double cream; 110 g Granulated sugar; 110 g flaked almonds; 110 g dried sour cherries; 55 g candied peel; zest of 1/2 orange; 55 g plain flour; 1 tsp. mixed spice; 250 g plain chocolate, broken into pieces; 397 g tin sweetened condensed milk; 150 g light soft brown sugar; 150 g butter; 3/4 tsp. fine sea salt

By Alison WalkerPublished: 24 November 2016

Jump to recipe

Clare Winfield

These jewelled petit fours are made even more special with a coating of chewy salted caramel just under the chocolate.

Advertisement - Continue Reading Below

Yields:

50 - 55

Prep Time:

45 mins

Cook Time:

20 mins

Total Time:

1 hr 5 mins

Ingredients

55 g butter
90 ml Double cream
110 g Granulated sugar
110 g flaked almonds
110 g dried sour cherries
55 g candied peel
zest of 1/2 orange
55 g plain flour
1 tsp. mixed spice
250 g plain chocolate, broken into pieces

For the caramel

397 g tin sweetened condensed milk
150 g light soft brown sugar
150 g butter
3/4 tsp. fine sea salt

Directions

1. Step 1Heat the oven to 180°C (160°C fan oven) gas mark 4. Line 2-3 baking sheets with baking parchment.
2. Step 2Put the butter, cream and sugar in a large pan and heat until the sugar is dissolved. Bring to the boil, then remove from the heat.
3. Step 3Add the almonds, cherries, peel, zest, flour and spice, and stir to combine.
4. Step 4Drop teaspoons of the mixture onto the baking sheets, spacing well apart. Flatten with the back of a wetted spoon. Bake for 8-10 minutes until golden at the edges. While still hot, tidy up the edges if necessary with the edge of a teaspoon. Leave to harden, then transfer to a wire rack.
5. Step 5For the caramel, put the milk, sugar and butter in a pan and heat to dissolve the sugar. Bring to a gentle boil and cook, stirring to stop the mixture from catching, for 4-5 minutes until thickened. Stir in the salt and leave to cool for a few minutes.
6. Step 6While the caramel is still warm, spread a heaped tsp on the flat side of each Florentine and set aside on a tray to harden – chill them to speed up setting.
7. Step 7Put the chocolate into a heatproof bowl set over a pan of gently simmering water and leave to melt. Stir to combine at the end.
8. Step 8Dip the caramel side of the Florentine into the chocolate, shaking off any excess. Leave to harden, chocolate side up, on a rack. They will keep for 2-3 weeks in an airtight container.