Caramel toffee dates

  • 45 mins preparation
  • Makes 20 Item
  • Print


  • 100 gram dark chocolate (70% cocoa), chopped
  • 25 gram butter, chopped
  • 1/3 cup (80ml) cream
Caramel toffee dates
  • 20 fresh dates
  • 20 small bamboo skewers
  • 1/2 cup (175g) glucose syrup
  • 125 gram butter, chopped, extra
  • 1 cup (220g) caster sugar


Caramel toffee dates
  • 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.