Wednesday, 18 January 2012

Chocolate and Caramel Slice

This recipe would have to be one of my favourites. I've cooked it over and over again and it's so easy to make! I got this recipe from here.

1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted

Caramel Filling
1 can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted

Chocolate Topping
60g copha, chopped
125g cooking chocolate, chopped

Preheat oven to 180°C. Line a pan that you would usually use for slices, something that is shallow and rectangular.

Combine all the base ingredients. Press into prepared tin and bake for 15 - 20 minutes, until golden. Let it cool.

To make the filling, this recipe says to add all ingredients to a saucepan and heat it until it turns golden. The problem is with the caramel 'catching' in certain areas on the saucepan so you need to stir it constantly so it doesn't get burnt. There are plenty of other methods that you can use to cook caramel. A link here talks about a few techniques: dulce de leche. After you have cooked the caramel, pour on top of base and cook in the oven for another 10-15 minutes. It helps set the caramel in place. Leave in the fridge until it has cooled and is firm to touch.

To make the chocolate add the copha and chocolate to a double boiler (boiling water in saucepan directly over heat, metal/glass bowl ontop) and heat until it's melted down and combined. You don't really need to use the copha, I guess it just helps with setting the chocolate. I've made it before without the copha and can't notice much difference. Pour the melted chocolate over the set caramel and put into the fridge to cool and solidify. I find it easier to cut the slice into squares when it's set for an hour. If you wait longer, the chocolate usually breaks in weird cracks when you try to cut it into squares.


Annie | 14 May 2013 at 01:58

wow..i believe it's very dlisious

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