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Thursday, 14 July 2011

donna hay "a cooks guide" caramel slice

This dish was not EASY first time round because i am dyslexic and cannot read instructions. I wanted to make long slices not squares so i changed tins but i didn't not change the baking times. So instead of my deep dish square tin i used a long rectangle thin flan tin... I baked it for the same amount of time and came out with this chewy caramel biscuit, it surprisingly tasted nice but was no caramel slice (haha that rhymed). So instead of wasting it i cut it up and gave it to Horn to take to work and give to his apprentices. As i had promised my friend Broni i was bringing Caramel Slice over the next day i had to have another go, so i got up bright and early and went to the shops and had a re take on an old classic and they were perfect. What a great combination chocolate and caramel is, plus i love licking the sweetened condensed milk can even if it is dangerous!
1 Cup Plain Flour, Sifted
1/2 Desiccated Coconut
1/2 Cup Brown Sugar
125g Butter, Melted

Caramel Filling
1/3 Cup Golden Syrup
125g Butter, Chopped
2 x 395g Sweetened Condensed Milk

Chocolate Topping
200g Dark Chocolate, Chopped
1 Tbs Vegetable Oil
"the donna hay way":
Step 1:
Preheat oven to 180degrees. Place the flour, coconut, sugar and butter in a bowl and mix well to combine. Using the back of a spoon, press into the base of a lightly greased 0cmx30cm tin lined with non-stick baking paper and bake for 20-25mins or until golden.
Step 2:
While the base is cooking, make the caramel filling. Place the golden syrup, butter and condensed milk in a saucepan over low heat and cook for 6-7 minutes, stirring continuously, or until butter has melted and caramel has thickened slightly. Pour over the cooked base and bake for 20minutes or until golden. Refrigerate until cold.
Step 3:
To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour over the caramel mixture and refrigerate for 30minutes or until firm. Makes 15
Cooks Tips:
When cutting slices with a chocolate topping or soft and sticky fillings , dip your knife into hot water and dry with a tea towel before slicing. The warm knife will then make a clean cut and ensure neat slices.

Caramel Slice, the finished product- Yum
Lady Dash says:
Making this yummy morning or afternoon tea treat brought back so many memories of the school tuck-shop and made me think about how lucky my future children will be when mummy is making these and they don't have to wait in massive lines at the school tuck-shop! I also chucked it in the freezer a few times to hurry up the process because i was running late, it didn't seem to affect it in any way. Remember- WATCH WATCH WATCH your caramel, it can go from good to bad in less than a minute, and i also made 16 slices and trimmed the edges before slicing to make them even, i also ate all those little chewy bits on the end (shhhh). The final verdict So apart from Horn, My Brother, The Business Partner and the Apprentices, Broni and her staff- I also popped over to our neighbours and gave them and their children some. Everyone agreed- YUM!
Lady Dash Score 8/10