Caramel slice reminds me of two things – the 80s and my mum. Did everyone’s mum make caramel slice in the 80s? It sure seemed like it. I don’t really remember for sure if my mum made it regularly but each time I make it the memory of her is near. There is something familiar about it, comforting and nostalgic.
It’s an easy recipe to modify to make it gluten-free friendly, I’ve included the modification below.
Modified from a recipe by Donna Hay
1 cup gluten-free plain (all-purpose) flour mix (Use regular plain flour here if you don’t need it to be gluten-free)
125g butter, melted
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter, melted
1/3 cup golden syrup
1 can (400g) sweetened condensed milk
1 block dark cooking chocolate
3 tablespoons vegetable oil
Preheat oven to 180°C (355ºF).
Base: Place the flour, coconut, butter and sugar in a bowl and mix to combine. Firmly press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.
Filling: Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. Pour over the base and bake for 15-20 minutes or until golden. Refrigerate until cooled completely.
Topping: Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.Pour the chocolate mixture over the caramel and refrigerate for 2 hours or until set.
To serve slice with a warm knife. (Leave the slice out of the fridge a few minutes if it’s too difficult to cut.)
Tips: Eat these at room temperature. Don’t overbake the filing and don’t make it too thick. My slice was a little too tall to get my mouth around comfortably. But I stuck with it and ate some. Actually lots.
Chocolate and Coconut Slice
From Good Taste Sept 2007
- Melted butter, to grease
- 80g dark cooking chocolate, coarsely chopped
- 80g butter, at room temperature, chopped
- 70g (1/3 cup) caster sugar
- 1 egg, lightly whisked
- 150g (1 cup) plain flour
- 2 tbs cocoa powder
- 1 x 225g pkt shredded coconut
- 1 x 395g can sweetened condensed milk
- 2 eggs, lightly whisked
- 100g butter, chopped
- 300g dark cooking chocolate, coarsely chopped
- Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line the base and sides with non-stick baking paper.
- Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa over the chocolate mixture, and stir until well combined.
- Press the mixture evenly over the base of the prepared pan. Bake in oven for 15 minutes or until firm to touch.
- To make the coconut filling, combine the coconut, condensed milk and egg in a bowl. Spread evenly over the chocolate base. Bake for 25 minutes or until light golden. Set aside to cool completely.
- To make the chocolate topping, melt the butter in a small saucepan over medium heat. Reduce heat to low. Add the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Pour the chocolate mixture over the coconut filling. Place in the fridge for 20 minutes to set before cutting into 12 pieces.
By Donna Hay
1/2 cup caster sugar
1 1/4 cups plain flour
1 tablespoon milk
1 1/2 tablespoons cornflour
2/3 cup puring or single cream
1 3/4 cups caster sugar
1 1/2 tablespoons finely grated lemon rind
3/4 cup lemon juice
Preheat the oven to 170 degrees celsius. Process the sugar, flour, butter and milk in a food processor until the mixture comes together. Press into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 25 mins or until golden brown.
To make the topping, whisk together the cornflour and 2 tablespoons of the cream until a smooth paste forms. Whisk in the remaining cream, then the eggs, sugar, lemon rind and lemon juice. Place in a saucepan over low heat and cook, whisking for 6 mins or until mixture thickens slightly (mine took much longer to thicken). Pour over the base and bake for 5 mins or until the topping is just set. Cool in the tin. Cut into slices. Makes 24 slices.