Caramel slice is an old family favourite, that is usually laden with sugar, and coated with thick layers of icing and chocolate!
I will be the first to admit this is still classed as a “sometimes” treat, but I have cleaned it up as much as I can, and it still tastes amazing! The perfect balance of soft and chewy, not too sweet, and so so good!
Caramel Slice Ingredients:
1 cup coconut
I cup self raising flour
1/3 cup coconut sugar (or brown sugar)
125g butter, melted
1/2 cup milk (rice, almond or dairy)
1 can sweetened condensed milk
1 tbsp golden syrup
1/2 cup chopped nuts (I use flaked almonds)
chocolate to grate over the top, if desired.
To make gluten free use 1 cup of your favourite GF mix – either plain gluten free flour OR 1/4 coconut flour + 3/4 gluten free flour OR 1/4 coconut flour + 1/4 buckwheat flour + 1/2 gluten free flour
Caramel Slice Method:
Preheat oven to 180 degrees celcius.
Combine melted butter, sugar, coconut and flour in a bowl.
Press into base of 18x28cm tin and bake for 10 minutes. Cool while preparing caramel.
Combine condensed milk, golden syrup, butter and milk in saucepan.
Very slowly bring to the boil, and simmer on low heat for 15 minutes. Keep stirring as it will stick to the base and burn easily.
After 15 minutes give it a quick mix with egg beaters or a whisk to break up any darker bits that have stuck to the bottom of the pan.
Spread over the base, and then sprinkle with chopped nuts.
Bake for 15 minutes. Cool.
Grate chocolate over the top if desired. I use a small Loving Earth Luvju bar)
Enjoy!!! (Best cold from the fridge)