Adapted from Periplus Mini Cookbooks: Fabulous Fete and Gift
Recipes.
You need a really sharp knife to cut into a slice like
this...
Not like this...
CARAMEL SLICE
Prep time: 15min
Total Cooking Time: 30min
Difficulty: Medium
Makes 30 per tray.
Measurements:
1 cup = 250ml
1 cup desiccated coconut = 90g
1 cup self raising flour = 125g
You may need a mini weighting
machine =x
THE BOTTOM LAYER
3/4 cup desiccated coconut
(shredded coconut)
1/3 cup soft brown sugar
3/4 cup self raising flour
100g butter, melted
1 teaspoon vanilla essence
Topping: Second
layer
400g sweetened condensed milk
30g butter
2 tablespoons golden syrup
2 teaspoons instant coffee
2 teaspoons hot water
Icing: Top layer
120g dark chocolate, chopped.
60g butter, chopped.
Steps
1) Preheat oven to 180'C. Line base and sides of deep 28 X 18 cm
rectangular tin with baking paper, extending over all sides of the
tin.
You
really need a deep tin because if u use a thin one, the caramel
layer(2nd layer) will be thick... and then when u remove from
fridge, it's really difficult to separate the whole caramel slice
from the baking paper... The Caramel will stick to the paper
de!
2) Place the coconut, sugar and flour in a large bowl and mix
together. Make a well in the centre.
Stir in melted butter and essence; mix well. Press mixture evenly
into base of prepared tin.
Bake 12-15 min; remove slice from the oven before the edges begin
to brown.
Beware
if ur oven doesn't have a stable heating... some ovens heat up in
the center first beside the sides... so keep a close
watch.
3) TO MAKE TOPPING:
Place condensed milk, butter, golden syrup, and combined coffee and
water in a small pan.
Stir over medium heat until miture boils.
Reduce heat and simmer, stirring, for another 5 min.
Pour caramel mixture over the cooked slice base.
Return tray to over and bake slice for another 10 min.
Remove from oven and set aside to cool in tin.
4) TO MAKE ICING:
Place the chocolate and butter in a small, heatpoof bowl.
Stand the bowl over a pan of simmering water.
Stir until chocolate and butter have melted and the mixture is
smooth.
Spread icing evenly over the still-warm caramel layer of slice;
smooth icing using a flat bladed knife. Refrigerate Caramel Slice
until icing sets.
You can
use any method to make the chocolate melt actually... I used
Hershey Dark Chocolate. Please... use dark
chocolate instead of sweetened one because Caramel is already
sweet. If u use normal/sweetened chocolate, you'll find the slice
too sweet to be eaten =x.
Cuting into squares or bars Lift carefully from tin, removing
corner slice first.
Store Caramel Slice in an airtight container in a cool place for up
to one week.
All
these ingredients can be found in NTUC. I bought all of them in
Jurong Point's NTUC, including Hershy Dark Chocolate for
baking. ![image]()
