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

 

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.

 .............................