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This traditional caramel slice recipe is a firm family favourite that we have been making for years. Since moving overseas, we became especially nostalgic for traditional Australian treats and this recipe did not disappoint, especially on Australia day! I'm not sure where the original recipe came from, but we have perfected over the years and think its perfect.
Prep Time: 00:15
Cook Time: 00:45
1/2 cup brown sugar
1/2 cup desiccated coconut
1 cup sifted plain flour
125 g butter, melted
60 g butter, melted
3 tablespoons golden syrup
400 g can sweetened condensed milk
200 g good quality milk chocolate
60 g copha or coconut oil
1To make the base
2Preheat your oven to 180°C (160°C fan forced)
3Line a deep dish baking pan with a base around 25 cm x 20 cm with baking paper
4Mix the plain flour, brown sugar, coconut and butter in a bowl until well mixed and crumbly in texture.
5Firmly press into baking pan and bake for 20 minutes or until lightly golden.
6remove from oven and let cool.
7To make the filling
8In a medium sized heavy based saucepan, combine the condensed milk, golden syrup and butter over a low heat, stirring constantly, being careful not to burn the mixture. Cook for around 10 minutes or until the mixture is a golden in colour.
9Pour over the cooked base and bake for 10 - 12 minutes or until firm.
10Remove from oven and cool completely until set. You can place it in the fridge to speed up the process.
11To make the topping
12Break the chocolate into small pieces. In a double boiler, over low heat, melt the chocolate and the copha/or coconut oil and stir until well combined and the you have a glossy mixture. Be careful not to burn the chocolate.
13Pour the chocolate mixture over the caramel and refrigerate until it sets.
14Slice into squares and serve! YUM!
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