Chocolate Caramel Slice

CARAMEL SLICES

Mum loved to cook and it gave her great delight to see and eat us all enjoy the fruits of her labour.  Mum's chocolate caramel slices (referred to as caramel slices) are not for those on a diet. Mum gathered her recipes from many sources and this was found as a label to the tin of condensed milk as I cleaning the drawer recently. 

As a teenager, I was in an orchestra. Mum generously took it on herself to provide the orchestra each week with supper. Her chocolate caramel slices were one of many slices she provided.

My update on this recipe is to cut the slices into squares. They are still tasty and can be considered ''finger food''. It also provides those people who are more conscious of weight issues to enjoy them without the guilt afterwards since a small square is only a mouthful.

Base Ingredients

1 cup of Self Raising Flour sifted.

1 cup Brown Sugar.

I cup Coconut

125g Butter melted

Filling Ingredients

400g can Nestle Sweetened Condensed Milk

1 tbsp Butter

2 tbsp Golden Syrup.

Topping Ingredients

150g Nestle Cooking Chocolate

20g Copha.

Base Method

1. Combine all base ingredients and mix well.
2. Press into a greased 28x 18cm lamington pan.
3. Bake at 180 degrees for 10 minutes.

Filling Method

1. Combine ingredients in a small saucepan. Stir over moderate heat until boiling.
2. Continue stirring constantly for 5 minutes.
3. Spread over base. Return to oven for a further 10 minutes.
4. Remove and cool.

Topping Method

1. Combine in the top a double saucepan.
2. Stir over gentle heat until melted. Spread over filling and refrigerate.
3. When set, cut into slices using a warm knife.

Mum's tips:

1. Always sift the flour.
2. Brown sugar should not be lumpy. Tightly pack it to make the desired measurement.
3. Place golden syrup into a cup of  very hot water before you start the recipe, especially if you are near the end of the container.  The golden syrup will run easier and  there will be no waste.
4. Have a bowl  or small pot handy with very hot water for the condensed milk to assist in the ease of getting it all from the tin.
5. Butter should be at room temperature before starting the recipe.