New Idea - - New Food Ideas -

Caramel Hedge­hog Slice Serves 24, Prep and Cook: 20 mins

250g packet plain sweet

bis­cuits, coarsely chopped ½ cup des­ic­cated co­conut 395g can sweet­ened

con­densed milk 125g un­salted but­ter, chopped ½ cup brown sugar, firmly

packed ¼ cup caster sugar ¼ cup golden syrup ½ cup White Choc Melts

(90g), melted 1 Grease an 18cm x 28cm rec­tan­gu­lar slice pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above pan edges. 2 Place bis­cuits and co­conut in a large bowl. 3 Com­bine con­densed milk, but­ter, sug­ars and syrup in a large saucepan. Stir over a medium heat un­til but­ter is melted and sugar is dis­solved. Bring to boil. Gen­tly boil, stir­ring con­stantly and vig­or­ously for about 5 min­utes, or un­til slightly thick­ened. Re­move. Pour over bis­cuits and co­conut. Gen­tly stir to com­bine. 4 Us­ing a rub­ber spat­ula, press mix­ture firmly over base of pre­pared pan (as mix­ture is quite firm, a flex­i­ble rub­ber spat­ula is best for press­ing into pan and smooth­ing sur­face). Cool to room tem­per­a­ture. Re­frig­er­ate, cov­ered, for at least 4 hours, or un­til firm. 5 Place melted choco­late into a snap-lock sand­wich bag. Squeeze into one cor­ner. Twist bag. Snip tip. 6 Lift slice from pan. Driz­zle with choco­late. Re­frig­er­ate for 15 min­utes or un­til set.

Cut slice into squares.

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