Aimee, a ThermoFun club member; asked me if I could convert this old favourite recipe of hers so she could make it in the Thermomix. It is really, oh my goodness me, AMAZING!!! – particularly with the hint of coffee flavour to it – although the coffee would not be crucial to put in, if you don’t like coffee. It is very sweet but very delish!! – so small pieces only will be needed! I think this is my first ever recipe I've come across that asks for TWO cans of condensed milk!!! I'm sure the same recipe could be used with just one can but you wouldn't get the height in the final result. I took it to work today and needless to say, it may as well been fish and chips on the beach with a bunch of seagulls around!!! ;)
ThermoFun – Week 28 – Caramel Slice
Ingredients
Base
- 125g butter, cubed
- 85g brown sugar
- 55g coconut
- 90g plain flour
Filling
- 125g butter, cubed
- 1½ tablespoon instant coffee granules (optional)
- 65g golden syrup
- 2 x 400g cans condensed milk or make it yourself
Topping:
- 250g milk or dark chocolate melts, divided
- 20g coconut oil
Instructions
Base
- Preheat oven to 180°C. Line a 20x20cm tin with baking paper.
- Place butter into TM bowl and melt 40 sec / 50°C / speed 4.
- Add brown sugar, coconut and flour and mix 5 sec / speed 5. Scrape down and repeat.
- Press mixture into prepared tin and bake 15 mins or until light golden brown.
Filling
- Place butter, coffee, golden syrup and condensed milk into TM bowl and cook
10 mins / 70°C / speed 2.
NB: check all has melted and coffee has dissolved. - Pour caramel over cooked base and place back into the oven to cook a further 25 mins until golden and bubbly.
- Refrigerate until cold.
Topping
- Place 200g chocolate and coconut oil into TM bowl and grate 10 sec / speed 9.
- Scrape down and melt 4 mins / 50°C / speed 2. Check all the chocolate is melted. If not continue melting a further 2 mins / 50°C / speed 2.
- Stir in remaining 50g of chocolate 1 min / speed 2.
NB: no temperature is required. - Pour chocolate over the set caramel and smooth over with a spatula.
- Refrigerate until cold before cutting into pieces.
Notes
To prevent the chocolate from cracking when cutting, remove the slice from the fridge for approximately half an hour before cutting.
To get nice, clean cut slices, dip a sharp knife into hot water for 5 secs and dry with a tea towel before each cut.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
AmandaT says
My house is totally in love with this recipe. Thank you. The only exception to the recipe is I only use 1 batch of your condensed milk. I'm a dark chocaholic so it has to covered with dark chocolate :-)
thermofun says
Hi Amanda - oh great to know it's just as good with one batch of condensed milk - that means it must be diet friendly!! ;) lol!