※ Caramel Slice (with praline)


Gave the old recipe a bit of a makeover.

Base
112g (1/2 cup, firmly packed) brown sugar
56g (2/3 cup) desiccated coconut
100g (2/3 cup) self-raising flour
85g butter, melted

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.

Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon.

Bake for 10-12 minutes or until lightly browned and slightly risen.
Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.

Caramel Filling
30g butter
40ml (2 tablespoons) golden syrup
395g (1 can) sweetened condensed milk

Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally.
When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.

Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned caramel should form around the edges of the slice).

Allow slice to cool to room temperature.

Topping
150g milk or dark chocolate, melted (I used Kennedy & Wilson Milk chocolate)
Melt the chocolate in a small saucepan over very low heat, stirring occasionally. Alternatively, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave. Spread melted chocolate over caramel. Sprinkle with praline.

Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into squares. We use a hot, dry knife to cut the slice (fill a tall glass with hot water, dip knife in water for a few seconds, and wipe dry with a clean tea towel). Store slice in an airtight container in the refrigerator

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