What is the best recipe fpr caramel slice?!
What is the best recipe fpr caramel slice?
Answers:
Caramel Slice - Mmmmm The best
A Caramel Slice with just the right amount of coconut in a rich and just-crumbly-enough base - where the caramel is gooey but holds its shape and the chocolate is rich but easy to cut into.
time to make 1? hours 20 min prep
20 servings 20 squares
225 g unsalted butter
125 g plain flour
1 teaspoon baking powder
90 g desiccated coconut (1 cup)
110 g caster sugar (1/2 cup)
100 g brown sugar
400 ml condensed milk (1 tin)
2 tablespoons golden syrup
1 teaspoon vanilla extract
150 g 70% dark chocolate
15 g unsalted butter, extra
1. Preheat oven to 180°C or 350 F. Lightly grease and line a 20 x 30cm baking tin with non-stick baking paper.
2. Melt 125g of the butter. Sift flour and baking powder into a large bowl, add coconut, caster sugar and melted butter and stir until well combined.
3. Press the mixture firmly into the base of tin, place in oven and bake for 12 minutes or until light golden.
4. Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat. Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further 5 minutes or until light golden. Remove from heat and pour evenly over base.
5. Place in oven and bake for 10 minutes. Set aside to cool completely.
6. Once caramel is cool, place chocolate and the extra butter in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally until chocolate has melted. Spread chocolate evenly over the caramel.
7. Refrigerate till the chocolate has set, cut into squares.
this is an excellent caramel slice recipe, try it!!!!!!!
Base:
140g Plain Flour
55g castor sugar
85g butter
Filling:
110g butter
110g brown sugar
2 Tbsp golden syrup
400ml tin Condensed Milk
1 tsp vanilla essence
Topping;
140g cooking chocolate
1. Mix together castor sugar and flour for base. Melt butter and add to flour mixture.
2. Press into a 7/8 inch square tin and bake for 20 minutes in a moderate oven.
3. Place all filling ingrediants into a pot and cook on very low heat till butter is melted. Turn right down to a simmer and simmer till caramel colour, around 8 minutes.
4. Pour caramel over base and allow to cool.
5. Melt chocolate and pour over caramel.
6. Allow to set.
Preparation Time: 20 miniutes Serves: 10
The one that was on better homes and gardens
Ingredients
1/2 packet ginger nut biscuits
1/2 packet scotch finger biscuits
2 Tbsp butter, melted
3 x 395g tins of sweetened condensed milk (or two if you only have a shallow tin)
250g dark chocolate
This is my fave:
Caramel Slice
Makes 16 pieces
Ingredients
Base
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Topping
60g copha, chopped
125g cooking chocolate, chopped
Method
Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.
ENJOY!!
Basically crunchy caramel is made heating sugar.
I use a metal casserole, add sugar and shot of water to avoid burn it.
Is important remove constantly and watch all time (is only few minutes) you will see how it becomes to brown caramel colour
then separate from fire
if you want trickle finish, very warm still introduce a spoon for example and drop from high in a silicon base or somewhere easy to take off. Also in chill water better on ice.
For sheet finish drop more caramel between two silicon base and press. wait it cools down and unstuck. If you haven't silicone cooking sheet be carefull where you drop it is very stincky.
Try it is very easy, and don't worry for your casserol wam milk or water to dissolve it
Apologize for my poor English
Caramel Slice
1 cup plain flour
1/2 cup desiccated coconut
1/2 cup brown sugar
125 g butter, melted
FILLING
4 tablespoons golden syrup
125 g butter, melted,extra
2 (400 g) cans sweetened condensed milk
TOPPING
125 g good quality chocolate (I prefer dark)
60 g Copha (vegetable shortening)
1. Preheat oven to 180 degrees celsius.
2. Put first 4 ingredients in a bowl and mix until well combined.
3. Place in a 20x30cm cake tin lined with baking paper and bake for about 15 minutes or until browned.
4. Combine filling ingredients and, pour over cooked base and place it in the oven again for 20 minutes or until it is golden.
5. Place in the fridge until cold.
6. Next place chocolate and copha in a saucepan and stir until it is melted.
7. Cool a little before spreading over slice.
8. Put back in the fridge until firm and cut into 24 squares.