This little delight is something I grew up eating, but not necessarily making myself. It's simple, but delicious. I made this during an unusually long nap time (TheFutureFoodCritic is on a nap strike these days), and could barely wait to taste it. Honestly, I could have just eaten the whole bowl of caramel on its own!
I found the recipe here on an Australian website www.taste.com.au and converted it for the Americans that might read this. I consider myself bi-lingual because I understand both ways to measure ;)
I prefer to measure ingredients (when I actually bother to bake) by weight anyway, so I found it easy to follow using just the Australian version.
- Melted butter, to grease
- 125g butter (a stick and a bit – 8.3 Tablespoons), at room temperature
- 80g (1/3 cup) caster sugar (superfine sugar)
- 190g (1 1/4 cups) plain flour
- 1 x 395g(14oz) can sweetened condensed milk
- 2 tbs golden syrup (can sub brown sugar)
- 60g (roughly 2oz) butter, extra
- 150g (roughly 5oz) dark chocolate, roughly chopped
- Preheat oven to 160°C (325°F). Brush a square 20cm (8inch) (base measurement) cake pan with the melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the paper to overhang the sides.
- Use an electric beater to beat the butter and sugar in a medium bowl until pale and creamy. Add the flour and beat until just combined. Use your hands to bring the mixture together to form a ball. Turn onto a lightly floured surface and knead until smooth. Use the back of a metal spoon to gently press the mixture evenly into the prepared pan and smooth the surface.
- Bake in preheated oven for 15 minutes or until lightly browned. Remove from the oven and set aside for 15 minutes to cool.
- Place the sweetened condensed milk, golden syrup and 40g (two thirds) of the extra butter in a small non-stick saucepan over medium heat. Cook, stirring constantly, for 5-8 minutes or until the mixture thickens and is a caramel colour. Be careful to not let it burn!! Remove from heat.
- Pour the hot caramel over the base and smooth the surface. Set aside for 30 minutes to cool.
- Place the chocolate and remaining butter (1 third – 20g) in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 2 minutes or until chocolate melts and is smooth.
- Pour the chocolate mixture evenly over the caramel filling and smooth the surface with a knife. Place in the fridge for 20 minutes or until chocolate sets. If you can wait that long.
- Cut the chocolate caramel slice into 16 pieces to serve.