This recipe will teach you how to make the most delicious caramel slice you have ever tasted!
You will only need:
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Oven
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Baking tin (25cm x 30cm)
Ingredients (base)
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1 cup flour (150g)
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½ desiccated coconut (40g)
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½ brown sugar (90g)
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125g melted butter
Ingredients (caramel filling)
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½ cup golden syrup (115g)
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125g melted butter
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2 cans sweetened condensed milk (395g each)
Ingredients (chocolate topping)
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250g dark chocolate (Whittakers)
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1 tablespoon vegetable oil
Method
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Preheat oven to 180 degrees celcius
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Combine ingredients for the base and using the back of a spoon press into the bottom of a lightly greased and grease proof paper lined baking tin and bake for 15 minutes, or until golden.
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While the base is cooking make the caramel filling. Place the caramel filling ingredients in a sauce pan on low heat and cook for 8-10 minutes, or until the ingredients have combined and the caramel has thickened and formed a consistent texture.
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Pour the caramel filling over the baked base and bake in your oven for 20 minutes or until golden.
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Remove and refrigerate until cold.
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At a later point once your caramel and base is cold you can make your chocolate topping. In a heatproof bowl over boiling water melt chocolate and oil together, mix and pour over your caramel slice. Use the back of a spoon to spread evenly and then refrigerate to harden.
Cut into small squares around 2-3cm in diameter, it is very rich.
Enjoy! It’s delicious.
Tip 1:
For a more chewy caramel texture leave the caramel baking for slightly longer (allow to bubble across the entire surface), for a softer texture take it out earlier. Personally I love a chewy caramel and my favourite pieces are always the outside edges.
Tip 2:
When to cut is an art form. Cut too early and the chocolate is too soft and it creates a mess. Cut too late and the chocolate can be too hard and you end up either squashing and cracking the slice. You can use a hot knife (heat in boiling water) and dry with a teatowel to cut your slice, but it can make a bit of a mess as it melts the chocolate topping. Best practice is to cut your slice before the chocolate topping gets too hard.
Tip 3:
If you want an even more decadent caramel slice, double down and use two blocks (500g) of dark Whittaker’s chocolate to increase the depth of your chocolate layer. We prefer the Whittaker’s Dark Cacao 62% chocolate. If you are doing this also use two tablespoons of oil.
