I've been meaning to experiment with an old fashioned caramel slice recipe, here's my twist on the Aussie classic.
- 220g plain flour
- 165g chopped butter
- 80g caster sugar
- 1 tin condensed milk
- 120g butter
- 2 tbs golden syrup
- 200g dark chocolate
- 100g milk chocolatee
Pre heat oven to 190C and line the base of a slice pan with baking paper (no grease). Put the base ingredients into a food processor and pulse until it resembles breadcrumbs, press firmly into the bottom of the pan and bake for about 15 minutes. Cool.
Put the caramel filling ingredients into a pan and melt, bring to a low simmer for a few minutes. Be careful as you don't want it to burn - it can catch easily on the bottom of the pan. Pour over the base. Cool and refrigerate for an hour or two.
Melt chocolates together. I just break it up and put it in a bowl in the microwave on low heat for 5 minutes. Check it every minute and stir so it doesn't burn. Pour over the caramel and spread with a spatula. At this point I sprinkled over some pink Murray River sea salt.
Cool and refrigerate for 30 mins, then cut with a hot knife. The salt really brings out the flavour of both the caramel and the chocolate. I think salt is something our grandmothers secretly knew added to the flavour of sweet food, hence the use of salted butter and adding a pinch of salt to most old fashioned baking recipes.