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  1. #1
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    Default Caramel Slice recipe

    So going to attempt to make a caramel slice here for thanksgiving my American fam has never had it so wanna impress
    what's your easiest but delicious recipe? they differ quite a lot online! don't think they sell copha here but most other things I should be able to find

    Thanks

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    Do you mean a choc caramel slice? If so, copha is definitely not needed - only makes it that bit urgh! Let me know if that's the one and I'll pop up an easy recipe. It does contain three stages for each layer though.

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    Cicho  (27-11-2013)

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    You can definitely buy copha in aus. It's near the butter and marj.

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    Quote Originally Posted by Little Ted View Post
    Do you mean a choc caramel slice? If so, copha is definitely not needed - only makes it that bit urgh! Let me know if that's the one and I'll pop up an easy recipe. It does contain three stages for each layer though.
    yes that's The one thanks is it easy to make ?

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    Quote Originally Posted by amyd View Post
    You can definitely buy copha in aus. It's near the butter and marj.
    I'm in the US sorry forgot to say thanks tho!

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    im pretty sure you can get vegetable shortening in USA. I think they call it Crisco

    sorry just googled- not exactly the same thing
    Last edited by sandramm1; 27-11-2013 at 11:49.

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    Yes - well I think it is okay. I suppose the main thing is to make sure that the caramel part is cooked well enough. Tastes good from the freezer too

    It's a Family Circle recipe originally with just a few changes.

    BASE:
    1/2 cup plain flour
    1/2 cup SR flour
    1 cup dessicated coconut
    1/2 cup brown sugar
    100g butter

    FILLING:
    60g butter
    4 Tablespoons golden syrup
    2 x 400g cans of condensed milk

    TOPPING:
    125g - 140g (good eating) dark chocolate, chopped/broken into pieces
    30g butter

    Method:

    1. Preheat oven to 180 degrees celcius. Line base and sides of a large slice tin with foil.

    2. Sift flours into a medium mixing bowl; add coconut and make a well in the centre. Combine sugar and butter in a small pan and stir over a medium heat until butter has melted and sugar has dissolved. (I usually just melt the butter in microwave and put the sugar in after the flours and it turns out fine).

    3. Stir well until combined. Press over base of prepared tin, using the back of a spoon. Bake for 10 minutes, leave to cool. (I have a hot oven and it tends to cook quicker than this. Just want a light golden colour to it.)

    4. To make filling, combine butter, syrup and condensed milk in a small pan. Stir constantly over a low heat for about 10 minutes until mixture boils and lightly browns. (Be careful to be always stirring - don't want it to burn). Pour over pastry base and bake for 20 minutes (until golden on top and just starting to caramelise on top). Set aside until completely cold.

    5. To make topping, combine chocolate and butter in a heatproof bowl (ie. glass pyrex). Stand bowl over a pan of simmering water until chocolate has melted and mixture is smooth (use metal spoon and don't let water/steam into mixture as it will make chocolate freeze). Remove from heat; cool slightly. Spread over caramel filling. Leave to set (can pop in fridge). Using foil, lift slice from tin; cut into squares or fingers to serve. (When cutting - use a large/long sharp knife and have a sink of hot water and clean tea towel. After each cut, wash knife and dry - it's a tedious process, but it gives a clean cut and nice look to the slice, rather than being mooshed up.)

    6. Can be in air tight container for up to 2 days - in freezer for longer.


    It can be done in a night - I usually pop the slice in the fridge at the different stages to help cool it quicker.

    Hope this helps,
    LT.

    Forgot to add: I think the most tedious part of the process it getting the foil off the edges, but once again, you can just cut close to the edge with the knife to get rid of it if short on time.
    Last edited by Little Ted; 27-11-2013 at 11:56.

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    thanks heaps Any tips on how to get the caramel perfect? I have visions of making it too sticky and stuck to the pan hahah! hmm wonder if US has golden syrup???

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    I make caramel slice too. Just thought I'd add that I use baking paper, not foil, with an overhang over the sides. This makes it easy to lift from the tin and no picking off foil.

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    If they don't have golden syrup, you can boil a tin of condensed milk in water to make caramel. You would need to google for details.


 

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