Hi Nicola, I tried both recipes and they were delicious! However, my “crunchy” florentines were quite chewy. Crunchy once frozen, but I’d love to have them harden at cool room temp. I live in a dry environment, so humidity likely isn’t the issue. I’ve been doing some research into other recipes for florentines of this style and they often use butter, less heavy cream, and do cook to a specific sugar syrup temp. One theory I have is that the water in heavy cream + the brown sugar caused the over-soft texture, and perhaps that I didn’t bring the syrup to a full boil. I would love to hear your thoughts! I want to try again.
Hi Nicola, I tried both recipes and they were delicious! However, my “crunchy” florentines were quite chewy. Crunchy once frozen, but I’d love to have them harden at cool room temp. I live in a dry environment, so humidity likely isn’t the issue. I’ve been doing some research into other recipes for florentines of this style and they often use butter, less heavy cream, and do cook to a specific sugar syrup temp. One theory I have is that the water in heavy cream + the brown sugar caused the over-soft texture, and perhaps that I didn’t bring the syrup to a full boil. I would love to hear your thoughts! I want to try again.
I wonder if the raisins can be soaked beforehand in order to bake along with the mixture for crunchy florentines 🤔