White Chocolate & Rose Water Caramel Slice
Prep: 15 minutes | Rest: 45 minutes Cook: 35 minutes
This caramel slice is like a sophisticated dessert made easy. The floral notes of rose water mixed with the creamy white chocolate caramel make for a sweet treat that is simple and elegant, perfect for an afternoon spread in the garden.
BASE
150g plain flour
40g shredded coconut
90g brown sugar
125g unsalted butter
ROSE WATER CARAMEL FILLING 155g unsalted butter
900g condensed milk
145g golden syrup
1 tsp rose water
WHITE CHOCOLATE TOPPING 200g white chocolate
1 tbsp coconut oil
2 tbsp dried rose petals
Base: Preheat oven to 180C and line a 20 x 30cm baking tin. Place the flour, coconut and brown sugar in a bowl. Melt the butter, pour it over the flour and sugar mixture; mix to combine. Bake for 15 minutes or until golden.
Rose water caramel filling: While the base is baking, place the butter, condensed milk, golden syrup and rose water in a saucepan. Cook over medium heat, stirring constantly for 5 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base and bake for 15 minutes or until golden. Refrigerate until cold.
White chocolate topping: Place the chocolate and coconut oil in a heatproof bowl. Place the bowl over a saucepan of simmering water and stir until smooth.
Pour the chocolate over the caramel filling and scatter the dried rose petals over the top. Refrigerate until firm.
To serve, cut the caramel slice into squares with a warm knife. Makes 20