Dessert

Caramel toffee dates

Caramel toffee datesAustralian Women's Weekly
20 Item
45M

Ingredients

Ganache

Method

1.Line an oven tray with baking paper.
2.To make the ganache, place the chocolate and butter into a medium bowl. Bring the cream to the boil in a small saucepan. Pour the hot cream over the chocolate mixture in bowl; stir until smooth. Stand for 1 hour or until cool and thickened. Spoon ganache into a piping bag with a small plain tube.
3.Make a cut along one side of the dates; remove the seeds. Pipe a small amount of ganache into the centre of dates then press the halves together. Push a skewer into the end of the dates.
4.Combine syrup, extra butter and sugar in a medium saucepan; stir over a medium heat, without boiling, until sugar is dissolved. Bring to the boil; simmer, uncovered, without stirring, for about 5 minutes or until the toffee turns a deep caramel colour. Remove from the heat; cool slightly.
5.Dip the dates into the toffee; place on a prepared tray. Carefully remove the skewers from the dates while the toffee is still warm and allow to cool.

Not suitable to freeze. Ganache suitable to microwave.

Note

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