Image credit: Recipe Tin Eats
Caramel is just one of those foods that could never go wrong. Be it as a caramel sauce topping for yoghurts, cakes or even eaten as their own. Caramel just works out in the end. This is why you should try making these gorgeous caramel slices with this easy recipe. Make some today and spread happiness everywhere.
Caramel Slice
Image credit: Recipe Tin Eats
Ingredients
Base
- 150 g
All-purpose - 80 g
Brown sugar, loosely packed - 45 g Finely shredded coconut
- 125 g
Unsalted butter, melted
Caramel Filling
- 125 g
Unsalted butter, roughly chopped - 80 g
Brown sugar, loosely packed - 1 tsp
Vanilla essence - 395 g
sweetened condensed milk
Chocolate Topping
- 200 g
Dark or milk melting chocolate - 1 tbsp
Vegetable oil
Instructions
Base
- Preheat oven to 180°C (fan 160°C)
- Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper. Have overhang for ease of removal.
- Mix together Base ingredients and press into a pan.
- Bake for 15 minutes until the surface is golden. Cool in the fridge if you have time.
Caramel
- Lower oven to oven to 160°C (fan oven 140°C)
- Place butter, sugar and vanilla in a saucepan over medium-low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
- When bubbles appear, add condensed milk. Whisk constantly for 5 minutes, until you start getting some big slow bubbles on the base.
- Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
- Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
- Cool on the counter for 20 minutes then refrigerate 30 minutes – bottom of pan should be warm but surface cool (not cold) to touch.
Chocolate
- Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
- Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
- Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!
Notes
Sweetened condensed milk – Do not use skim (low fat), caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.
Recipe Credit: Recipe Tin Eats
