Monday, September 17, 2012

Win friends and influence people with caramel slice

I'm told my caramel slice is wickedly good. My husband loves the stuff, as does almost everyone else who has a sample. I'm not a fan myself - I do have sweet tooth, but this is one treat that is just too rich for me. 
It is so popular (not that I'm the kind to brag, of course) that people often request the recipe. To the point where I'm a bit jack of typing/writing it out. So I thought I'd put it up here and can simply point future request-ers to it. Genius or what!
Note: This is not strictly 'my' caramel slice. I just follow a recipe from a well-known cookbook, which I won't mention here and hope the copyright police don't get cranky.

So, you will need:

1 cup plain flour
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter, melted

Caramel filling
1/3 cup golden syrup
125g butter, melted
2 x 400g cans sweetened condensed milk (I generally use the Nestle stuff but on one occasion it was sold out so tried no-name cans and the caramel was just as caramel-like) 

Chocolate topping
185g dark chocolate (Decent chocolate is preferable here)
3 teaspoons vegetable oil

Preheat oven to 180C. 
Place flour, coconut, sugar and butter in a bowl and mix well. Press the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake for 15-18 min or until brown. 
Crunchy, golden baked base.

To make caramel filling place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for seven minutes or until the caramel has thickened slightly. 
This 'slightly' business is a bit vague. I just make sure everything has been mixed together and on the heat for at least seven minutes and decide that's good enough.

Pour the caramel over the cooked base and bake for 20 min or until the caramel is golden. 
Refrigerate until cold. 

Unbaked caramel. Which becomes...
Rich, golden gooey baked caramel.

To make the chocolate topping, place the chocolate and oil in a saucepan over low heat and stir until melted. Remove from the heat and allow to cool slightly before spreading over the slice. 

Refrigerate until firm and cut into slices. 

The chocolate tends to crack when I cut it, but I found doing it when the chocolate was still a little soft, while being somewhat messy, did result in an intact topping.
Or you can just leave it whole so your husband can lop off massive chunks whenever the urge to scoff a piece takes him.
I forgot to take a photo of the finished slice, which I made more than a week ago so of course it has been polished off by now. You will just have to use your imagination. 

Do you have a fail-safe recipe that always impresses everyone?

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