Caramel Slice

Caramel Slice 5

Caramel Slice is the second recipe from the Magnificently Simple Marvellous Slice Recipes cook book, of which I intend to make every recipe from. The recipe book was originally a fundraiser for the Geelong Multiple Sclerosis Auxilary. I can’t find any recent details for the Auxiliary on the internet, so they may now be part of MS Australia. The book sold for $1.

This recipe for Caramel Slice is very, very easy and very, very nice.  I’ve adapted the chocolate icing to suit my own tastes (as per my earlier post from the first recipe in the book, Wangnoo Slice, I don’t use Copha in my cooking), but have included the original icing recipe for anyone who does.

I used a packet of Arnotts Morning Coffee biscuits, but you could use any square or rectangular shaped plain sweet biscuit. Don’t use round biscuits as they will leave gaps in the base. Also, even though the biscuits I used are called ‘Morning Coffee’, they are not coffee flavoured.

1 packet Morning Coffee biscuits

3 teaspooons brown sugar

125gm butter

1 tin sweetened condensed milk

1 Tablespoon golden syrup. 

Line a slice tin with aluminium foil and place the biscuits along the bottom. Crush the remaining biscuits.

Caramel Slice 4

Put the butter, sugar, golden syrup and sweetened condensed milk into a heavy saucepan and simmer for eight minutes, stirring continuously. Stir in the crushed biscuits and pour over the biscuit base.

Caramel Slice 2

Cool and ice, then refrigerate before cutting into squares. Do as I say and not as I do, make sure the slice has set properly before cutting it, otherwise the icing will crack.

Icing

1 and a half Cups icing sugar

1 and a half  Tblspns cocoa

2 and 1/4 Tblspns water

Place all ingredients into a saucepan and stir until warm. Pour over the slice then refrigerate until set, before cutting into squares.

Original Icing Recipe using Copha

2 oz Copha

2 oz drinking chocolate

 

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