Mum’s Caramel Slice

• portioner: Makes 16 | 20 × 20 cm ti
• total tid: 37 minutes

Ingredienser

Another from Mum’s Go-To Slices, baked in her trusty 20 × 20 cm tin. A buttery coconut base, thick golden caramel and a generous layer of chocolate — an old favourite and a very good one!

BASE

125 g butter, melted

150 g (1 cup) plain/all-purpose flour

100 g (½ cup) brown sugar

60 g (¾ cup) desiccated coconut

CARAMEL

395 g can sweetened condensed milk

60 g butter

85 g golden syrup

CHOCOLATE TOPPING

200 g chocolate

1 Tbsp neutral oil

Pinch of sea salt, optional

Instruktioner

Heat oven to 180°C (160°C fan). Line Mum’s 20 × 20 cm tin with baking paper.

Combine flour, sugar and coconut. Add melted butter and mix. Press firmly into the tin and bake for 15 minutes, until lightly golden.

Meanwhile, place condensed milk, butter and golden syrup in a heavy-based saucepan. Cook gently, stirring constantly, until melted, smooth and beginning to thicken.

Pour over the warm base and return to the oven for 20–25 minutes, until the caramel is golden. Cool completely.

Melt the chocolate with the oil until smooth. Pour over the caramel and spread evenly. Finish with a little pinch of sea salt — it takes it to another level. Chill until set.

MUM’S TIP 🤎

For lovely clean slices, heat a large sharp knife in hot water, wipe dry and cut. Reheat and wipe the blade between each cut.