IMG_2683

Chocolate Caramel Slice – Perfection!

So I know that is a big call, but I’m pretty confident, as it took me about 3 years of tasting every caramel slice I could get my hands on and putting it all together so this is the perfect blend of base, caramel and chocolate.

The key for me is my slice tin! ***Please note this is a very large slice tin and is important to the proportions of the slice, if you don’t have a large one halve the recipe and use a smaller tin*** :)This wonderful indispensable piece of kitchenware came to me when I was a Boarding School House Mistress of year 12 students at a wonderful Private School on the North Shore of Sydney! It was in the cupboard, looking like it had never been used, but 6 years and possible several hundred different slices later, this slice tin and the contents it has baked, allowed many a stressed teenage girl through her HSC exams! So By the time I moved jobs, every slice I had ever made was developed for this size tin, so it had to come with me as I couldn’t another find one that was just right.

Slice TIn

It’s well worn!

It has now been very well used and is 25cm by 35cm if you are interested and fits all my slice recipes perfectly. This is a large slice tin and tends to feed a lot of people, but really you can just pop the slice in the fridge and eat it over a few days. If you have kids or are making it for a party its the perfect size.

Base

Base

The base was put together from several recipes to get the right amount and the right thickness.

Caramel after cooking

The Caramel

The middle, well its just a simple caramel, but oh so tasty. I have found that the key is getting the right butter to golden syrup ratio that makes it the best.

Chocolate layer

The Chocolate

Then there are two chocolate blocks, one milk, one dark. This gives the right balance of flavour without the chocolate overpowering the whole dish (see, I am a bit of a connoisseur). There you have it The Best Chocolate Caramel Slice EVER! The first time I made this slice in the Thermomix it turned out perfect… So I have included the method for both on the stove and in the Thermomix. Obviously it still needs to spend some time in the oven!

Finished chocolate caramel slice

It is never normally cut this perfect, but it was for a function.

Ingredients Base

1 Cup Self Raising Flour (150g)

½ Cup Brown Sugar (80g)

¾ Cup Coconut (80g)

110g Butter

½ Teaspoon Vanilla

Caramel

2 x 395g Tins Condensed Milk

Note as of 25/03/2105 a few people have said that the caramel isn’t setting, you need to use a good quality condensed milk like Nestle or Carnation.  Homebrand or aldi brand condensed milk just isn’t as good and won’t set or taste as nice… and you must have a large tin… see above, if it is even 5 cm smaller you will need to cook the caramel 2 – 5 minutes longer)

2 Tablespoons Butter (40g)

4 Tablespoons Golden Syrup (80g)

Top

1 Block Dark Chocolate (200 – 250g)

1 Block Milk Chocolate (200 – 250g)

Method Base

1. Pre heat oven to 180 degrees.

2. Prepare slice tin with baking paper.

3. Combine flour, sugar and coconut in a bowl and mix until there are no lumps.

4. Melt butter, add vanilla and pour into dry mixture.

5. Mix well and put into prepared tin.

6. Press mixture into the tin, making sure that the base is as even as you can get it.

7. Cooking in oven for 10 minutes.

8. Remove and allow to cool a bit.

Caramel

1. Put all ingredients in a saucepan and mix over a low heat until butter has melted and mixture is well combined.

2. Stir caramel mixture over low heat for 5 minutes; be careful to continually stir so it does not stick to the bottom of the pan.

3. Pour caramel mixture over cooked base and return to the oven for another 10 minutes.

4. Remove from oven and allow to cool before you put the chocolate layer on top.

Top

1. Break up chocolate into a bowl and put over another bowl of hot water (Bay Marie), be careful not to let the water touch the bowl that has the chocolate in it.

2. Stir until chocolate is completely melted and pour over cool base and caramel.

3. When Chocolate is almost set, (very important that it isn’t completely set) cut into desired slices.

4. If you put the chocolate in the fridge or wait for the chocolate to completely set it will be hard to cut the slice and the chocolate will break.

the end bits

These are the yummy end bits that get left over when you have to cut perfect pieces for presentation!

THERMOMIX METHOD

Thermomix

This recipe was made in the TM31, but can be made in the TM5 on manual.

Method – Base

1. Pre heat oven to 180 degrees.

2. Prepare slice tin with baking paper.

3. Measure butter into mixing bowl then cook for 2 minutes/Varoma/Speed 1.

4. Measure in all other dry ingredients to mixing bowl stir for 15 seconds/speed 7.

5. Place into prepared tin.

6. Press mixture into the tin making sure that the base is as even as you can get it.

7. Cooking in oven for 10 minutes.

Method – Caramel

1. Rinse out mixing bowl to make sure there are no biscuit crumbs in the mixing bowl.

2. Place all ingredients into mixing bowl and cook 3 minutes/Varoma/Speed 2.

3. Pour caramel mixture over cooked base and return to the oven for another 10 minutes.

4. Remove from oven and allow to cool before you put the chocolate layer on top.

Method – Top

1. Clean out mixing bowl

2. Roughly break up the blocks of Chocolate into mixing bowl 10 seconds/speed 8

3. Scrape down the side of the mixing bowl 5 seconds/speed 8, then scrape down the sides again

4. Melt chocolate 2 minutes/37 degrees/speed 2

5. Scrape down bowl 2 minutes/37 degrees/speed 2

6. Immediately mix chocolate 2 minutes/speed 2 (no heat). This should have tempered the chocolate so you get that nice crispy chocolate on the top.

7. Quickly pour the chocolate over the cool base and caramel.

8. DO NOT SCRAP DOWN THE BOWL, JUST POUR AS MUCH OF THE CHOCOLATE OUT AS YOU CAN.

9. When Chocolate is almost set, (very important that it isn’t completely set) cut into desired slices.

10. If you put the chocolate in the fridge or wait for the chocolate to completely set it will be hard to cut the slice and the chocolate will break.

11. I always put 500g – 1000g of milk into the mixing bowl that has the chocolate still in it and make chocolate milk 5 minutes/Varoma/speed 2. You can put it into a jug and pop it in the fridge for cold chocolate milk or just have a wonderful hot chocolate straight away!

cuppa

Tastes even better with a cup of tea!

I hope you enjoy, what my taste buds think is The Best Chocolate Carmel Slice EVER! Make yourself a cup of tea or coffee and try and just have one piece, I dare you!

Now normally I say enjoy irresponsibly, this is another one of those recipes that needs to be monitored. 🙂

So Enjoy Responsibly! (If you can)

Liz xx

If you like the recipe maybe you will like these too?

Ginger Kisses

Ginger Kisses

 

 

 

 

Lemon Slice Title

No Bake Lemon Slice

 

 

 

 

Date Slice Title

Date Slice

 

 

 

 

Chocolate slice

Chocolate Slice

 

 

 

 

Jelly Slice

Jelly Slice (No Bake)