The sweet­est treat

Caramel slice is ar­guably the most pop­u­lar of all the tray- baked treats. With its lus­cious soft caramel sand­wiched be­tween a bis­cuit base and a layer of dark choco­late, it’s not hard to see why. Like most slices, it’s eas­ier to make than it looks and onc

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

ba­sic caramel slice

1 cup ( 150g) plain fl our, sifted ½ cup ( 40g) des­ic­cated co­conut ½ cup ( 90g) brown sugar 125g un­salted but­ter, melted

caramel fi lling

115g golden syrup 125g un­salted but­ter, chopped 2 x 395g cans sweet­ened con­densed milk

choco­late top­ping

200g dark choco­late, chopped 1 ta­ble­spoon veg­etable oil

STEP ONE

Pre­heat oven to 180C. Place the fl our, co­conut, sugar and but­ter in a bowl and mix to com­bine. Us­ing the back of a spoon, press the mix­ture into the base of a lightly greased 20cm x 30cm tin lined with non- stick bak­ing pa­per and bake for 15- 20 min­utes or un­til golden.

STEP TWO

Re­duce the oven tem­per­a­ture to 160C. To make the caramel fi lling, place the golden syrup, but­ter and con­densed milk in a medium saucepan over medium heat. Whisk un­til the but­ter is melted and cook, whisk­ing fre­quently, for 7- 8 min­utes or un­til the mix­ture has thick­ened slightly. Pour the caramel over the cooked base, spread evenly with a pal­ette knife and cook for 15- 20 min­utes or un­til golden. Cool slightly and re­frig­er­ate un­til cold.

STEP THREE

To make the choco­late top­ping, place the choco­late and oil in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter, and stir un­til melted and smooth. Pour over the caramel mix­ture and spread evenly. Re­frig­er­ate for 30 min­utes, or un­til fi rm. Cut into squares to serve. Makes 20.

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