Monday, February 24, 2014

Old Favourite Caramel Slice - the original

Thanks to the Australian Women's Weekly Cooking Class for this one.  No date however on the torn out page (the corner is a bit mangled)!  I notice however, that the current AWW Chocolate Caramel Slice recipie is quite different from this one, which is probably from about the 1980's.

Swiss Roll tins measure 25cm x 30cm.  Stir the filling constantly or it will burn!  Use a candy thermometer for best results.  There is no substitute for liquid glucose, and it stabilizes the mixture. You can use Maple Syrup instead of Golden Syrup.

 Chocolate caramel slice

 

CHOCOLATE CARAMEL SLICE

 

Rating: Moderate

 

Ingredients:

 Base:
1-1/2 cups self raising flour
3 tsp cocoa
1/3 cup castor sugar
1/3 cup desicated coconut
185g melted butter

  • Sift flour and cocoa into a bowl, add sugar and coconut, stir in melted butter.  Press evenly into the base of a greased swiss roll tin.

Filling
1 cup sugar
125 g butter, chopped
2 tablespoons golden syrup
1/3 cup liquid glucose
1/3 cup water
400 g can sweetened condensed milk
3/4 cup chopped walnuts

  • Combine sugar, butter, golden syrup, glucose, water and condensed milk into a heavy based pan.
  • Stir over low heat until sugar is dissolved, increase heat and boil steadily for 10 minutes, stirring constantly, or until caramel in colour.  Use a candy thermometer to boil the mixture until it reaches 102C.
  • Pour filling evenly over base and sprinkle evenly with walnuts.  
  • Cool to room temp.
Topping:
300g dark chocolate, chopped
  • Melt chocolate over hot water or in microwave.  Spread evenly over filling and refrigerate until set.
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