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Tuesday, March 6, 2012

Slice of Heaven

@Sin Ming Bakery / Cookhouse / Whatever

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I admit it, I have a very sweet tooth.  It has been a while since I’ve made these caramel slices in a very long time, after reading some of my posts from my old xanga page;  I’m tempted to make these all over again!

Ingredients Base
  • 112g (1/2 cup, firmly packed) brown sugar
  • 56g (2/3 cup) desiccated coconut
  • 100g (2/3 cup) self-raising flour
  • 85g butter, melted
Directions
  1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
  2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
  3. Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined.
  4. Firmly press mixture into prepared pan using the back of a spoon.
  5. Bake for 10-12 minutes or until lightly browned and slightly risen.
  6. Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.

Ingredients Caramel Filling
  • 30g butter
  • 40ml (2 tablespoons) golden syrup
  • 395g (1 can) sweetened condensed milk
Directions
  1. Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted,
  2. add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.
  3. Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned
  4. caramel should form around the edges of the slice).
  5. Allow slice to cool to room temperature.

Ingredients Topping
  • 150g milk or dark chocolate, melted (we use Cadbury Dairy Milk chocolate)
Directions
  1. Melt the chocolate in a small saucepan over very low heat, stirring frequently. Alternatively, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave. Spread melted chocolate over caramel.
  2. Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into pieces.
Bon Appétit – Sidney

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