Does anyone have a easy recipe for a caramel slice appropriate for Christmas presents, etc?
pam.delilah,
Nov 3, 2:24am
Chocolate caramel tan square
150 butter, softened, 1/3 cup sugar, 1/2tsp vanilla, 1and 1/2 cups flour, 1/4 cup cocoa, 1/2 tsp baking powder.
Preheat oven to 180. Line 20 x 20 pan with baking paper. Cream butter and sugar with an electric beater until the mixture is light and fluffy. Stir in the vanilla. Sift in the flour, cocoa and baking powder. Mix together until combined. Press two thirds of the mixture into the base of the prepared pan. Pace the condensed milk, golden syrup, brown sugar and butter into a pan. Stir over medium heat until it is well combined and starting to thicken. Pour the caramel over the base. Sprinkle the remaining mixture over the caramel. Bake for 20 - 25 minutes until golden. Cool in tin before cutting into pieces. Makes 25 squares. Caramel: 1 x 395 tin condensed milk, 2 tablespoons golden syrup, 75 g butter and 1/4 cup brown sugar.
pam.delilah,
Nov 3, 2:24am
Chocolate Caramel Slice
BASE:
125grams (1/2 cup) softened butter 1/4 cup of sugar 1 egg 1 cup flour 1 teaspoon baking powder 1 tablespoon cocoa
FILLING:
1 can sweetened condensed milk 2 tablespoons golden syrup 25grams (1-3/4 tablespoons) butter 1/2 teaspoon vanilla essence
CHOCOLATE ICING:
2 cups icing sugar 3 tablespoons cocoa 25grams (1-3/4 tablespoons) melted butter Boiling water enough to mix to a smooth paste
PREPARATION:
Preheat oven to 180C (350 F). Make the base. Cream the butter and sugar, add the egg then the dry ingredients. Mix well. Press the mixture into the base of a well greased and baking paper lined 20x30cm sponge roll tin. Bake for 15mins.
While the base is cooking prepare the caramel filling. Place all ingredients into a small saucepan and cook over a medium heat, stirring constantly, for 4-5 minutes until the mixture has thickened and become caramel like. Pour this over the cooked base and return it to the oven to bake for a further 5 minutes. Remove from the oven and cool completely. When cold ice with chocolate icing and cut into squares.
pam.delilah,
Nov 3, 2:25am
a nice one for gifts Chocolate Roasted Hazelnut Caramel Bars • 1 cup self raising flour • 1/2 cup plain flour • 1/2 cup brown sugar firmly packed • 1/2 cup melted butter • 1 tsp. vanilla • 1 can caramel or made condensed milk • 1 cup of dark chocolate chips or pieces • 1/2 cup roasted hazelnuts, chopped Preheat oven to 350 degrees (180 C) and prepare a 9x13 pan by greasing it lightly and lining it with baking paper.
Stir together flour, sugar, butter, and vanilla until well combined. Press the mixture into the baking tray using a spatula.
Bake for 15-20 minutes until golden and then allow to cool slightly.
Spread caramel evenly over the golden base.
Sprinkle chopped chocolate and chopped nuts over the mixture and press firmly into the caramel. Bake for another 10 minutes.
Allow to cool and slice into squares to serve.
pam.delilah,
Nov 3, 2:27am
Salted caramel slice For a bite sized treat cut into 36 pieces. Ingredients: 115g light brown sugar 80g fine ground cornmeal 80g self-raising flour 1/4 tsp baking powder 120g butter 3 Tbsp golden syrup 395g x 1 can sweetened condensed milk 2 tsp flaky sea salt Method: Heat oven to 180C. Grease a 26cm x 15cm slice tin and line the base and sides with baking paper. In a bowl, mix the brown sugar, cornmeal, flour and baking powder together. In a small saucepan, melt 90g of the butter. Add the melted butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon. Bake for 10-12 minutes or until lightly browned and slightly risen. Set base aside to cool while making caramel. Place the remaining 30g butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 6 minutes, until caramel thickens and darkens slightly. Spread caramel evenly over base and sprinkle with the flaky salt. Return to oven for a further 12 minutes. Cool to room temperature then cut into 18 pieces with a sharp knife.
reebree,
Nov 3, 4:13am
Thank you so much! Will definitley try all of the above next time the current baking runs out.
surf2,
Nov 3, 4:19am
I just made this one which was posted on here in another thread. And is yummy. Here's my all-time favourite. CARAMEL CRUMBLE This slice is very like Tan Slice but just stirred together with no creaming of the butter and sugar. As its name suggests its topping is more crumbly but personally I like it better - to make and to eat! It freezes well too if you want to hide some away for another time.
Caramel Topping: ½ x 395g can sweetened condensed milk 2 tbsp golden syrup, ¼ cup brown sugar 55g (2oz) butter
Mix all the topping ingredients together in a bowl over hot water for 5 minutes, then allow the mixture to cool slightly. Base: 1½ cups flour. 1 tsp baking powder 115g (½ cup) sugar, ½ tsp vanilla essence, 115g (4oz) melted butter
Place all the dry ingredients in a bowl, then add the vanilla essence and the melted butter and mix to a fairly soft crumbly consistency. Press approximately two thirds-three quarters of this crumbly mixture into a greased sponge roll tin, then spread the caramel topping over. Sprinkle over the remaining crumble mixture. Bake at 180ºC for 20-30 minutes. Allow to cool then cut into fingers or squares. :-))
Edited by 245sam at 4:21 pm, Sun 3 Mar
tasmum,
Nov 4, 4:00am
You just have to make pam.delilah's caramel slice. it's so lovely.
rainrain1,
Nov 4, 5:38am
Anzac Caramel Slice
Base 1 1/2 cups flour 3/4 cup white sugar 1 1/4 cups coconut 1 1/2 cups rolled oats 1 tsp baking soda 200g melted butter 200g golden syrup
Caramel 400g tin condensed milk 75g butter 125g golden syrup
Mix the ingredients for the base. Leave some for sprinkling on the top of the slice and press the rest into a sponge roll tin lined with baking paper.
To make the caramel, melt ingredients in microwave and pour over the base. Sprinkle with reserved topping and bake 180 deg C until golden - about 20-25 minutes.
dons14,
Nov 4, 5:53am
The trick is to top with chocolate (melt with cream) instead of chocolate icing for a really yummy caramel slice.
mooshiesmum,
Nov 4, 8:35am
Wow what a lovely list of recipes!
This is the one I remember from when I was young and on my blog :-)
The one on the Nestle highlander milk tin is tops!
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