You'll also find this recipe on page 96 of the Creative Bakes Cookbook.
The sweeteners used in the Werthers' are isomalt and acesulphame-K. These are low carb due to their low GI, but they're not clean keto. The carbs listed on the Werthers packet are mainly from polyols, so have not been counted when tracking the macros. For a cleaner option, choose caramel #2.
This recipe makes 12 florentines.
Using caramel #1, each florentine contains: 145 Calories / 2.3g Carbs / 2.4g Protein / 13.7g Fat
Using caramel #2, each florentine contains: 140 Calories / 2.1g Carbs / 2.4g Protein / 13.3g Fat
100g 85% Dark Chocolate
100g Nuts, roughly chopped (pecans and walnuts work best)
Your choice of caramel (see below)
100g Double Cream
10 Sugar Free Werthers Originals (hardboiled ones)
100ml Unsweetened Almond Milk
30g Unsalted Butter
30g Double Cream
1 tsp Vanilla Extract or a few Toffee Flavdrops from MyProtein
Melt the chocolate in the microwave (in 30 second bursts) or over a pot of boiling water.
Make caramel #1 or #2 (see below) and then add the nuts, stirring them to coat the caramel.
Divide the chocolate across 12 silicone cupcake moulds, then add a spoon of caramel mixture on top.
Refrigerate until set - these can also be frozen and the caramel will stay slightly soft.
Add the double cream and sweets to a pan.
Heat up the mixture, continuously stirring, until the sweets have melted and you have a smooth, thick sauce. Careful not to overcook this and take the pan off the heat as soon as the sauce has turned to a fudge colour.
Put the almond milk, butter and cream in a small non-stick pan.
Gently melt and allow the milk to reduce whilst stirring constantly. This will thicken into a glossy fudge sauce after around 15 minutes. If it's not thickening, add more cream and increase the heat - again, stir continuously.
Leave it to rest for around 5 minutes. It may begin to separate slightly - just beat it again and it will go back to a glossy sauce.
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