Nothing beats a good caramel slice! Or so I’m told… As I’ve mentioned in a previous post, there are many establishments in Wellington that really excel in this area. Astoria, Sweet’s Mother’s Kitchen…to name a few.
I’ve blogged a few times before with a couple of variations to the caramel slice:
Both delicious in their own right but by no means, the original caramel slice. A short but oh so very sweet post to mark the end of January! Enjoy.
- 1/2 cup plain flour
- 1/2 cup self raising flour
- 1 cup desiccated coconut
- 1/2 cup brown sugar
- 100g butter
For the filling:
- 30g butter
- 2 Tbsp golden syrup
- 400g can sweetened condensed milk
For the icing:
- 2 cups icing sugar
- 3 Tbsp cocoa
- 30g butter
Preheat oven to 180°C. Put aluminium foil in a shallow dish. To make base: Sift flours into a bowl, add coconut. Combine brown sugar and butterin a pan until sugar has dissolved. Add mixture to the flours and stir. Press into tin with back of spoon, bake for 10 mins or until brown.
Combine butter, golden syrup and condensed milk in a saucepan. Stir for 10 mins until mixture boils and browns (watch it doesn’t burn on bottom). Pour over base and bake for 20 minutes. Although the original recipe didn’t say so, once the caramel is out of the oven place it in the fridge for 10-20 minutes. This will make the caramel solidify a little and makes icing it a little easier.