Thomas Fudge's Milk Chocolate Florentines, Pack of 8, 150g

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So in 2020, I’ve decided to finally take on this project and I call this: MISSION FLORENTINE. Welcome! Next up is contents: almond is the traditional choice but you can mix this up – pumpkin seeds or pistachios can look very festive, while sesame seeds can add some real magic. I’ve seen nut-free versions made with feuilletine or cornflakes. You also get to decide here if you want to include dried fruit or mixed peel. I personally love coconut flakes. So, before we continue with all the science-y findings behind the florentines, it’s worth mentioning now that there are a few different sorts.

However, without the oven, how was I going to get the caramel flavour and beautiful golden colour? I cooked up a batch of the light brown sugar + honey + cream mixture and brought it to 116c before folding my nuts and fruit in. Given that this mixture doesn’t even see the oven, there’s no reason that the dried fruit can’t join the party from the outset. The result? Gorgeously chewy but hideously anemic. I dropped piles of the mixture on the tray (as neatly as I could) before putting them into the oven. Knowing that by 10ish minutes the mixture would be fully cooked, I was hoping to take the mixture out at the 7 min mark –at this point, I hoped – it would be golden but still with a little gooey give in the middle. Simple enough, I thought. I decided not to divert too much from the classic method and dove right in, starting with the syrup. I’m very particular about them. If you’re not familiar, florentines are caramelised piles of nuts and (if you like) fruit, usually dipped in chocolate. Made well, they look like bejewelled piles of treasure – a rubied cranberry glinting among the gold. They have all the charm of Christmas and, with their ability to turn a cup of tea into something festive and glamorous, they feel quite fancy.

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The final choice is chocolate. In my eyes you’ve got three choices: dark, a not-so-sweet milk, or nothing – just leave them plain. I’m not usually judgemental when it comes to chocolate but I think white chocolate is pretty much out of the running for these (too sweet). My preference is dark chocolate for crunchy and milk chocolate for chewy First, you’ve got a choice between lacy and nutty. Lacy florentines contain flour – they’re more like a traditional biscuit. The latter forgo the flour completely. I prefer my florentines to be (gasp) gluten-free and filled with nuts. I won't be covering lacy florentines in this newsletter.

Do you really want to temper your chocolate? If so, good for you. I think that tempering chocolate is a noble pursuit and should always be congratulated.

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When it comes to baking the florentines, you’ve got two options: freeform or with a little help from a tin. Burton’s Biscuit Co is to boost its presence in the premium biscuit market with the acquisition of Thomas Fudge’s.

salt - if you like crunchy bits throughout, stir salt into the nuts. Otherwise just mix into the honey/cream/sugar

Thomas Fudge’s is a great business with a fantastic portfolio of premium products and baking expertise handed down through generations.” Burton’s has bought the business from private equity firm Livingbridge, which acquired it in 2016 from the descendants of founder Thomas J Fudge. Originally a bread bakery, Fudge’s switched its focus to luxury biscuits in the 1980s, and produces Marmite biscuits made under license from Unilever. If you don’t want a mix of chocolate, Thomas. J. Fudge’s Florentines also comein larger form and in separate boxes. I would definitely buy these again, I like the option of the mixed boxes to give some variety yet I would equally be swayed by the larger milk or dark ones. Bravo Thomas. J. Fudges, finally some yummy florentines without orange peel!