The One-Minute Caramel Boil

For florentines, the caramel base requires precision: once the butter, sugar, and golden syrup dissolve together, stop stirring and let the mixture bubble for exactly one minute before removing from heat. This brief boil develops the caramel's characteristic flavor and color without risking burnt, bitter notes. Stir during this stage and you'll introduce air bubbles and uneven crystallization; boil too long and the caramel darkens past the sweet spot into bitterness. After the one-minute boil, add the cream carefully—it will bubble vigorously—then fold in flour, nuts, and fruit. The mixture should be loose and glossy. Work quickly while it's warm, as the batter becomes difficult to portion once it cools and thickens.