Caramel Slice

This slice is easy to make and beats buying it from the local bakery. Remember it from your childhood. Make a batch and give it away to family and friends. Eat a piece yourself with coffee or tea. Always use a hot clean knife to cut the block into slices. Using a jug of boiling water, dip the knife blade in, wipe it clean on a dry cloth then cut the slice. Repeat. Enjoy this old granny treat!

Ingredients

Base

1 cup coconut

1 cup self-raising flour

½ cup soft brown sugar

125g melted butter

Filling

395g can of sweetened condensed milk

1 tbsp. butter

2 tbsp. golden syrup

Topping

125g dark cooking chocolate

1 tsp. butter

Method

• Mix base ingredients together and press into the base of a lamington tin lined with baking paper.

• Place in middle of a 180°C oven and cook for 5 minutes only. Cool slightly.

• While base is cooling, place all filling ingredients into a small heavy based saucepan and stir until all the butter has melted and ingredients are well combined. Pour over base and smooth to edges.

• Return to oven and cook for exactly 11 minutes. Edges should just be beginning to darken, any darker and the caramel will be rock hard and the slice impossible to eat. Cool completely.

• Melt chocolate and butter in the microwave in 30 second bursts so as not to burn the chocolate or, alternatively melt over a bowl of hot water.

• Pour over cooled filling. Tap on bench to level chocolate. Put in fridge to set.

• Cut into squares once completely cold using a hot chef’s knife. Clean knife between cuts.

Store in a container lined with paper. Put paper between layers to prevent sticking.