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Diamond Jubilee recipe: Chocolate Caramel Slices
9:00am Saturday 2nd June 2012 in Leisure
Chocolate Caramel Slices (Makes 18)
For the base:
110g (4oz) butter or margarine
140g (5oz) plain flour a pinch of salt
60g (2oz) caster sugar
For the filling:
110g (4oz) margarine
2tbsp golden syrup
110g (4oz) light brown soft sugar
1 small tin condensed milk
A few drops of vanilla extract
For the topping:
110g (4oz) plain chocolate (70% cocoa solids), broken into pieces
Preheat the oven to 160C/325F/Gas Mark 3. Grease an 18 cm (7 inch) square loose-bottomed tin.
For the base, rub the butter or margarine into the flour, salt and sugar. Knead into a ball and then press out evenly into the prepared tin. Bake for 25 minutes. Leave to cool before adding the filling and topping.
For the filling, slowly melt the margarine, syrup, sugar and condensed milk together, stirring continuously. Bring to the boil and, still stirring, simmer gently for exactly 7 minutes. Add the vanilla extract, pour on to the base and leave to cool.
For the topping, melt the chocolate gently in a bowl over a pan of simmering water. Beat until it is smooth.
Spread the chocolate evenly over the filling. When set, cut into nine squares and then cut each square in half again to make 18 slices.
Tips: If you don't have a loose-bottomed tin, line the tin with non-stick baking parchment, snipping into the corners of the paper so it lines the bottom and sides. This makes it easier to remove the slices.
It is easier to cut this into slices if you make it the day before and chill in the fridge.