SALTED CARAMEL FLOREN­TINES

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 45 min­utes

Cook­ing 20 min­utes

Makes about 50-55 These jewelled petit fours are made even more spe­cial with a coat­ing of chewy salted caramel just un­der the choco­late.

55g but­ter 90ml dou­ble cream 110g gran­u­lated sugar 110g flaked al­monds 110g dried sour cher­ries 55g can­died peel zest of ½ orange 55g plain flour 1 tsp mixed spice 250g plain choco­late, bro­ken into pieces

FOR THE CARAMEL

397g tin sweet­ened con­densed milk 150g light soft brown sugar 150g but­ter ¾ tsp fine sea salt

1 Heat the oven to 180°C (160°C fan oven) gas mark 4. Line 2-3 bak­ing sheets with bak­ing parch­ment. 2 Put 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 Add the al­monds, cher­ries, peel, zest, flour and spice, and stir to com­bine. 4 Drop 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 For 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 While 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 Put 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 Dip 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.

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