A Slice of Family Tradition - Caramel Slice Recipe
Recipe type: Morning/afternoon tea
the best caramel slice you will probably ever try.
For the base
  • 1 cup self raising flour
  • 1 cup coconut
  • ½ cup Brown Sugar
  • 4 or 5 oz butter (melted), I tend to go with 5oz
For the filling
  • 2 tins of Condensed Milk
  • 2 Tablespoons of Butter
  • 4 Tablespoons Golden Syrup
For the base
  1. Grease a 32cm squared tray
  2. Mix flour and sugar and the coconut together in a glass bowl
  3. Pour melted butter over the flour mixture and mix till it comes together in a crumb...if dry add more melted butter
  4. Press mixture into greased baking tray
  5. Bake in a moderate oven of some quality for 15 -20 minutes or until golden brown
For the filling
  1. Melt all ingredients together on low setting in a bowl in a microwave for 2 minutes at a time
  2. Stir every 2 minutes and eventually it will form fudge. The time taken to form fudge will depend on your microwave. The consistency you are after is that of a thick but runny caramel that is a yellowish/brown/golden colour.
  3. Pour fudge on top of cooked base
  4. Cook in a very slow oven for about 5 to 8 minutes or until FIRM
  5. Remove from oven and allow to cool
  6. Melt the chocolate in a microwave or over a saucepan of simmering water. When the base
  7. has cooled, cover it with the melted chocolate.
  8. Place the slice in the fridge to set.
  9. When the chocolate is nearly hard...make a pattern of creative lines with a fork onto the chocolate
  10. Refrigerate overnight.
  11. Dip a sharp knife in hot water and cut the slice into neat equal squares. Slice each sqaure in half to make a triangle.
  12. Slice must be kept in fridge at all times...only take out just before serving or if it has to travel freeze solid and carry to your destination
1 ounce is approximately 28 gram. 4oz = 113gm. 50z =141.5gm A moderate oven temperature is 180 degrees celcius or 350 degrees Fahrenheit A very slow oven is 120 degrees celcius or 250 degrees Fahrenheit To prevent the slice cracking and the caramel oozing out when you cut it, turn it over and the it with the base facing up. Poppy suggest making the base in a Royal Daulton bowl.
Recipe by Art of Baking at https://www.artofbaking.net/a-slice-of-family-tradition-caramel-slice-recipe/