Caramel Slice Sams Recipes

CARAMEL SLICE

Steps:

• Preheat oven to 180°C/350°F (fan 160°C)
• Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
• Mix together Base ingredients and press into a pan (I use an egg flip)
• Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
• Lower oven to oven to 160°C/320°F (fan 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 (Note 4), 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 counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
• 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!

DONNA HAY'S CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 180 degrees, fan forced
• Line a 30cm x 20cm slice tin with baking paper
• Place butter into TM bowl and melt 40 seconds / 50 degrees / speed 4
• Scrape down sides
• Add flour, coconut and sugar and mix 10 seconds / speed 4
• Scrape down sides and repeat 10 seconds / speed 4
• Place the base ingredients into the slice tin spreading it out evenly to cover the whole base (see notes on how I do this)
• Bake for 15 minutes, or until the base is golden brown (it takes 15 minutes in my oven)
• While the base is baking, make the filling
• Place the golden syrup, butter, and sweetened condensed milk into the TM bowl and cook 8 minutes / 80 degrees / speed 2 / MC off
• When the base comes out of the oven, pour the filling on top and return to the oven for 15 to 20 minutes, or until the caramel is nice and golden (it takes 17 minutes in my oven)
• Cool the slice for an hour at room temperature and then make the chocolate topping
• Place the chocolate and oil into the TM bowl and melt 4 minutes / 50 degrees / speed 3, scraping down bowl after 2 minutes
• Pour the chocolate over the slice, moving the tray around to allow the chocolate to spread into all the corners ... use the back of a spoon to help spread the topping over if necessary
• Refrigerate until the slice is cold
• Remove slice from fridge about an hour before you plan to cut to allow the chocolate to soften
• Using a large sharp knife cut slice into desired pieces, wiping the knife clean between each cut so that you get nice even pieces
• Best kept refrigerated in an airtight container until needed

CARAMEL SLICE (SAM'S RECIPE)

Steps:

• 1. Preheat oven to 180*C/160*C fan forced. Lightly grease an 18cm x 28cm laming ton pan and line with baking paper. 2. In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15 - 20 minutes until lightly browned. Cool. 3. Combine extra butter, HIGHLANDER Sweetened Condensed Milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes or until caramel is golden brown. Cool. Combine melted NESTLÉ Milk Chunks and oil, stir until smooth, pour evenly over slice. Refrigerate to set. Cut into small squares to serve.

CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 180°C conventional or 160°C fan baked. Combine the flour, coconut, Chelsea Soft Brown sugar and butter. Press into baking paper lined 26 x 16cm slice pan. Bake for 12 -15 minutes or until golden brown, put aside. Heat extra butter and Chelsea golden syrup in a saucepan until butter has melted and simmer over low heat for 3 minutes until golden/tan and thickened. Add condensed milk and stir over a medium heat for a further 7 - 10 minutes or until caramel becomes golden brown in colour. Spread caramel over the prepared base, sprinkle with macadamia nuts and press in gently. Refrigerate for 1 hour to set. Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water, stir until smooth. Spread over the caramel and refrigerate to set before slicing. Tip: Score the top before it sets hard to make cutting into squares easier.