Mastering Caramel Temperature for Optimal Florentine Texture

Perfect florentine caramel requires precise temperature control to achieve the ideal chewy-crispy texture that judges praised. Cook the sugar-honey mixture to exactly 160°C (320°F) - too low and the caramel won't set properly, too high and it becomes brittle and burnt-tasting. The mixture should be deep amber and smell nutty, not bitter. When adding cream, ensure it's warm to prevent temperature shock that causes seizing. The finished caramel should coat ingredients glossily but not be so thick it hardens completely. Work quickly once caramel reaches temperature as it continues cooking from residual heat. Proper caramel creates the authentic 'sensation of a Florentine' texture.