Anyone who know me- knows that caramel slice is one of my most favourite things in the whole, wide, world!
Here’s a simple sweet, sticky recipe for all you fellow sugar lovers.
Biscuit layer- 1 and 1/2 cups of self raising flour, 1/2 cup brown sugar, 1 cup of coconut, 170 grams butter.
Method: Preheat oven to 180 degrees celsius. Lightly grease lamington tin ( it was a large one). Sift flour into bowl, add sugar and coconut and add melted butter. Press combined mixture into prepared tin and bake for 20 minutes.
Caramel Filing- 2 tins of condensed milk (I used 2 as it’s a big lamington tin!) 4 tablespoons of golden syrup, 2 tablespoons of melted butter.
Method: Mix together well and pour over biscuit layer. Return to the oven and cook further 15 minutes at 150 degrees celsius.
Icing- One and half packets of dark chocolate melts (each packet 290 grams) 1 tablespoon vegetable oil.
Method: Put chocolate melts in heat proof bowl and rest it over a saucepan of boiling water. Add vegetable oil and keep stirring as it melts. It should only take a few minutes. Remove from the heat. Pour over the caramel and put the tray in the fridge to set.
Once the chocolate had set, my caramel was still pretty runny but I LOVE the gooey texture!