Florentine Caramels

Creamy morsels with a fudgy texture and a spicy hit of ginger.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 2 hours Servings: Makes 64
  • 2½ cups sugar

    2 Tbsp fine desiccated coconut

    1 tsp ground ginger

    1 Tbsp golden syrup

    25g butter

    ½ cup milk

    1 tsp vanilla essence

  • 1. Lightly grease a 20cm square tin.

  • 2. Put the sugar, coconut and ground ginger into a heavy-based saucepan and mix to combine.

  • 3. Add the golden syrup, butter and milk and heat gently, stirring constantly with a wooden spoon until the sugar dissolve, about 10 minutes.

  • 4. Increase the heat, bring to the boil and stop stirring, but watch closely. Boil for about 5 minutes or until the mixture reaches the soft ball stage (114˚C on a sugar thermometer).

  • 5. Remove from the heat and place the saucepan in the sink filled with about 5cm of cold water. Add the vanilla and beat with a wooden spoon until the mixture thickens and becomes creamy.

  • 6. Pour into the prepared tin, smooth the surface and mark into squares. Cut into pieces when cold.

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