Best Caramel Slice Sams Recipes

CARAMEL SLICE

Caramel Slice image

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

Provided by Nagi | RecipeTin Eats

Categories Sweet

Time 55m

Number Of Ingredients 10

Ingredients

1 cup flour, (plain/all purpose)
1/2 cup brown sugar (, loosely packed)
1/2 cup desiccated coconut ((US: sweetened finely shredded coconut, Note 1))
125g / 4.5oz unsalted butter (, melted)
125g / 4.5oz unsalted butter (, roughly chopped)
1/2 cup (80g) brown sugar (, loosely packed)
1 tsp vanilla extract ((or essence))
395g / 14oz sweetened condensed milk ((1 can, 300ml) (Note 1b))
200g / 7oz dark or milk melting chocolate ((US: semi-sweet chocolate chips))
1 tbsp vegetable oil

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!

Nutrition Facts : Calories 470 kcal, Carbohydrate 54 g, Protein 5 g, Fat 27 g, SaturatedFat 18 g, Cholesterol 58 mg, Sodium 61 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

RICH CARAMEL SLICES

Rich Caramel Slices image

A thick and creamy caramel wedged in between golden pastry and cold chocolate

Provided by piglet456

Time 2h30m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line the base of a 23cm/9inch shallow cake tin.
Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 mins, or until golden.
Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8mins, stirring constantly, until the mixture becomes very thick. Remove the shortbread base form the oven, pour over the filling and chill in the fridge until firm.
To make the topping, melt the chocolate in the in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, leave to cool slightly, and then spread over the caramel. Chill in the fridge until set. Cut into 12 pieces with a sharp knife and serve.