Australian Caramel Slice Recipe Recipe For Hand

CARAMEL SLICE

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!

CARAMEL SLICE (MILLIONAIRE'S SHORTBREAD)

Steps:

• Preheat the oven to 320°F (160°C).
• Butter a rectangular 11x8 inches (28 cm x 18 cm) mold, preferably with a removable bottom.
• In a bowl, mix all the dough ingredients, form a dough without kneading too much and pack the mixture in the mold.
• Bake for 15 minutes until the surface is golden.
• Remove from the oven and let cool completely.
• Preheat the oven to 350°F / 170°C.
• In a non-stick pan, melt the butter over low heat and add the brown sugar, sweetened condensed milk, golden syrup, and the vanilla. Boil for 5 minutes without ever stirring.
• Pour the caramel on the biscuit base and bake again for 10 minutes.
• Let the cake stand in the refrigerator for 30 minutes.
• Melt the chocolate and oil in a bain marie (water bath) and pour it over the cake.
• Let cool in the refrigerator for at least 2 hours before serving. Cut into square slices.

THE BEST EVER CARAMEL SLICE

Steps:

• Commence the caramel slice recipe by preheating the oven to 180°C/160°C fan-forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.
• In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.
• Combine extra butter, NESTLÉ Sweetened Condensed Milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until some of the best slices to ever grace your kitchen are golden. Cool.
• To complete the caramel slice recipe, melt the chocolate by placing PLAISTOWE Chocolate Dark in a microwave-safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30-second intervals until melted, add oil and stir until smooth, pour evenly over slice.

WARM CARAMEL CLOUD SLICE

Steps:

• Dough Base - Preheat oven to 165°C.
• Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.
• In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.
• Using a spatula, fold in flour, adding the milk at the end.
• Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.
• Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.
• Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form.
• Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour.
• Remove from the oven and allow to cool a little before slicing.