I have been doing a ton of baking lately, mostly for a friend that has just had a baby, and a lot for us as well. Old favorites like peanut butter choc chip cookies and my favorite granola bars.
Last week I wanted to make something new, something with caramel.
I call this my sophisticated caramel slice, it has a brown butter coconut base, a rich and generous caramel filling and finally covered in dark chocolate and sea salt. The sea salt is a must, it really cuts thru the sweetness of the caramel filling.
I got the idea from a cuisine magazine recipe, but like most of my recipes I developed it on the spot and in the moment. I made a fair few changes to the recipe, although theirs is still very good.
Click below for the recipe
125g gluten free flour
1 teaspoon baking powder
90g dessicated coconut
125g caster sugar
400g sweetened condensed milk (1tin)
2 Tablespoons golden syrup
125g good quality dark chocolate (I used whittakers)
1/4 sea salt crystals
Preheat your oven to 180 C and line your baking tin with baking paper. I used a rectangular 18/28cm tin.
First things first you have to brown the butter, this adds a depth of flavor to the base, the butter will take on a nutty flavor. Essentially you are cooking the butter, over a low heat, stir consistently. It should take about 5 minutes. There is a great picture guide here. If your to pressed for time, this step can be skipped.
Sift the flour and baking powder into a bowl, add the coconut and melted browned butter. Stir well and press into the tin, bake for 12-15 minutes.
While the base is cooking you can make the caramel. Put all the ingredients into a saucepan and slowly bring it to the boil, stir continuously for about 5-6 minutes or until caramelized. Careful not to burn it! Pour the caramel over the cooked base and return it to the oven for a further 10 minutes. Once cooked remove the pan from the oven, place the pan on a cooling rack and allow to cool.
Once the slice is cooled you can make the topping. Break the chocolate up into small pieces and melt. I prefer to do this over a water bath. But you can do it in the microwave if you prefer. Place the melted chocolate on the top of the caramel and smooth over the top of the caramel (the slice is still in the tin), sprinkle over salt. Allow to set. Remove from tin and cut with a hot knife.
This should store for a week or so, it only lasted 2 days in our house!