Saturday, 9 July 2016

The best caramel slice you will ever try



I have been a caramel slice addict for many years now. It has always been one of my top choices when visiting any bakery or patisserie, and I have made countless versions of this beautiful dessert. One of the best recipes I have tried is definitely Donna Hay's chocolate caramel slice. I have altered the ingredients and method ever so slightly to make a more caramelised and chocolately version. Whenever I make this, it does not last more than a few days in the fridge due to how incredibly addictive it is.



You'll need:


- 1 cup of plain flour
- 1/2 cup of desiccated coconut
- 1/2 cup of dark brown sugar
- 250g unsalted butter, melted
- 1/3 cup of golden syrup
- 2 cans of condensed milk (800mL in total)
- 250g of good quality dark chocolate

1. Preheat the oven to 180 °C.

2. Melt half the butter, then combine it with the flour, coconut and brown sugar, mixing well.

 

3. Line a baking tin with baking paper, then press the mixture into the base and place in the oven for 15 minutes.

 

4. Pop a saucepan on the stove and melt the remaining butter, along with the golden syrup and condensed milk. For an extra caramelised version, continuously stir the mixture on medium heat for a good 15-20 minutes. Make sure you scrape the bottom of the saucepan continuously to prevent burning (however, any 'overly caramelised' parts that may stick to the bottom are actually really tasty when mixed through the slice).



5. Pour the caramel over the base, then pop it back into the oven for 20 minutes.



6. Break up the chocolate into chunks, and microwave it for 2-3 minutes (stirring each minute) until completely melted.

7. Pour the chocolate on top of the baked caramel.



8. Leave it to cool for a couple of hours, before placing in the fridge until it has firmed (I usually leave it in overnight).








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