When i first started to get interested in cooking I made a lot of caramel slice from a book called, the Beginner's Cookbook, which also contains a killer fudge recipe. It became my signature dish and invariably every BBQ or picnic I would bring some along. That honour now goes to my hummus but caramel slice is still a sure fire crowd pleaser. I had a can of condensed milk in the pantry and as every other ingredient is stuff you'd generally have on hand, i decided to make a batch for a friend who has just moved out. What i love about CS, particularly when I first started making it, is that it seems almost impossible to stuff it up. I have, at various times, doubled the amount of butter in the base, left the slice in the oven far too long during the second stage of cooking, and accidentally omitted various ingredients. It just doesn't seem to matter, even when i had to peel off a layer of burnt caramel it still tasted good. This is no doubt largely due to whats in it, it would be hard to make a combination of condensed milk, butter and chocolate tastse bad. This slice is highly addictive to an alarming extent. It really demonstrates the power of our primitive caveman craving of fat and sugar, and as someone who values self control, this can be rather unerving. If i wanted to sabotage someone i would just lock them in a room with a few slabs of slice. So, I don't make it much these days, but when i do it disappears rapidly. Its an oldie but a goodie and great for first time home cooks.
Ingredients:
Base:
1 cup self raising flour
1 cup desiccated coconut
1 cup firmly packed soft brown sugar
125g butter
Filling:
30g butter
2 tblsp golden syrup/treacle
400g can sweetened condensed milk
Topping:
200g dark chocolate
30g butter
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line 20 x 30cm tin, extending paper over sides to allow for easy removal.
Mix together the flour and coconut, make a well in the centre. Place the butter and brown sugar in a saucepan and melt over a low heat, stirring until combined and the sugar has disolved. Mix into the dry ingredients with a wooden spoon until well combined. Tip into the tray and spread out evenly, pressing the mixture down with the back of a spoon. Bake for 10 mins until a golden brown. Allow to cool completely.
For the filling, place the condensed milk, butter and golden syrup/treacle into a saucepan, melt over a medium heat and stir for 5 mins until slightly thickened. Pour over base and bake for 10 mins. Remove from oven and cool completely.
For the topping, melt the chocolate with the butter in a bowl set over (but not touching) simmering water. When melted and combined pour over caramel layer, spread evenly with a spatula, giving the tin a tap against the bench helps spread the chocolate and dispel any air bubbles. allow to cool then remove the slice from the tray and cut into pieces of desired size and shape. While cutting it is a good idea to have a tea towel on hand to wipe the knife after each cut to remove crumbs preventing them from adhering to the next piece cut.
From "Crave: A Passion for Chocolate", Maureen McKeon & The Beginner's Cookbook: The Boiled Egg and Beyond (Family Circle)
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