Caramel slice is a recipe where everyone declares that their mums is the best. Now I am not about to enter into the debate whether that is true or not or where in fact the best one comes from. What I am going to do though is share with you a recipe that I know will hold its own against your families favourite slice recipe.
This recipe has a couple of stages but the wait is definitely worth it.
2 tins of sweetened condensed milk
60g brown sugar
40g golden syrup
80g unsalted butter
120g desiccated coconut
120g caster sugar
120g plain flour
120g unsalted butter, melted
300g dark chocolate, one that you would eat
Preheat your oven to 170 degrees Celsius.
Bring a large pot of water to a gentle simmer and place the 2 tins of condensed milk into the water and simmer for 1hour and 40 minutes. You may have to top the water through this time. At the end of this time remove the tins from the water and allow to cool for 10-15 minutes.
Meanwhile make the base for your caramel slice. In a large mixing bowl combine the coconut, caster sugar and plain flour and mix thoroughly before pouring the 120g of melted butter into the dry ingredients. Using a spatula mix all the ingredients until the butter is evenly distributed and you have a crumb like mixture. Grease a 20cmx25cm brownie tin and spread the base mixture over the bottom of the tray as evenly as possible being sure that the entire base is covered. Gently press down with your fingertips before placing into your oven and baking for 10-12 minutes or until golden brown. Allow the base to cool completely before moving on to the next step.
Now that your base is made and the condensed milk is cooled it is time to make the filling and cover it all in rich dark chocolate.
In a small saucepan add the contents of the condensed milk along with the 80g of butter, brown sugar and golden syrup and place over a low heat. Using a whisk mix the ingredients together over low heat for 5-6 minutes or until the butter has melted and the sugar has dissolved, you should have a rich golden brown caramel. Pour the caramel over the cooled base and tap the tray a few times on a hard bench to knock out any air bubbles that may have been trapped, set aside while you melt the chocolate.
Using a double boiler melt the chocolate before pouring it over the caramel. Using a spatula or palette knife gently spread the chocolate over the caramel before placing the slice into your fridge and allowing it to set for 3-4 hours. Pop the slice out onto a clean cutting board and using a serrated cut into desired shapes, this will last up to 5 days in an airtight container in your fridge… if it doesn’t get eaten before then.