If you’re a coffee lover, or a gooey caramel lover…you are going to love this slice!
This recipe, which I’m pretty sure came from one of my Mum’s friends, has sat in my recipe book for a number years. It is something I’ve always admired and thought about but has never quite got in that oven. Until the weekend.
The verdict? It is certainly a slice recipe I will be revisiting because includes two of my favourite things: coffee and caramel. Any, boy, do those two go together or what?! To die for.
I almost feel a little guilty doing this post about something sweet, as it pretty much freezes over, outside. Half of me thinks I should be blogging about some of the warm winter meals I’ve made recently. The better half of me thinks meh, we still need sweet treats in the midst of Winter! Besides, this has become my entry for July Sweet New Zealand, hosted by myself. You’ve still got a few more days so get your entries in by following the link!
So put the kettle on, and get into some slice!
Coffee Fudge Slice
Makes 24 pieces
- 125 grams butter
- 125 grams sugar
- 1 egg
- 198 grams flour
- 1 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla essence
- 1 tbsp coffee essence
- 50 grams butter
- 1 tbsp golden syrup
- 1/2 tin condensed milk
- 1 tbsp brown sugar
- 1 dspn cornflour
- 2 cups icing sugar
- 1/4 teaspoon butter, softened
- 2 tablespoons water approximately
- 1/4 teaspoon vanilla essence
- 1 tbsp hot water
- 2 tsp instant coffee
Cream butter, and sugar together until light and fluffy. Add the egg, and dry ingredients, vanilla and coffee essence. Press the mixture into a lightly greased sandwich tin which has been lined with baking paper. Bake for 15 minutes at 180 degrees.
For the filling, heat the butter, golden syrup, condensed milk, brown sugar, and cornflour in a pot. Be careful not to boil this. Pour over the hot base and return to the oven for 5-8 minutes (roughly until bubbling brown). Put aside to cool.
Sift icing sugar into a bowl. Add butter and sufficient water to mix to a spreadable consistency. Dissolve the instant coffee in the hot water and mix into icing sugar. Mix. Flavour with vanilla essence.
Spread icing over cooled base. Leave until set. Slice up for a delicious afternoon tea.