Florentine caramels

Preparation time: 30 minutes Makes about 18

1⁄ cup (50g) dried cranberries or glace cherries, halved

3

1⁄ cup (40g) mixed peel or crystallised ginger, roughly

4 chopped

1⁄ cup (40g) sliced almonds

3

1⁄ cup (50g) roasted hazelnuts or walnuts, roughly chopped

3

1⁄ cup (50g) ground almonds (almond meal)

4

1 tsp ground ginger

80g butter

1⁄ cup (50g) sugar

4

2 tbsp (40g) mild honey

Pinch of salt

200g quality dark chocolate

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 5minutes and cook until thickened, stirring regularly.

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.