You're probably wondering what makes this the ultimate caramel slice, right? Well I didn't know what to name it, as it's no regular caramel slice. One person suggested I called it weight watchers nightmare caramel slice. As true as that title is, it wasn't catchy enough. So why is it the ultimate caramel slice then? Well, it's pretty much got everything in it that's terrible for your waistline but also makes it taste amazing.
I wasn't sure if I should share this recipe or not, because technically it isn't mine. It's based off a recipe I saw on Nadia Lim's website which I have adjusted slightly. I don't often post such rich and fattening food on this blog, so I was hesitant about this post. Because it tastes so good and people have asked for the recipe, I have chosen to share it. Let it be known though, this amount of butter and sugar in one recipe has never been seen before on this blog and probably never will be again.
There, you have been warned, so I cannot be held responsible for any weight gain this slice may cause. I'll happily take credit for the joy it brings though!
The Ultimate Caramel Slice (Based on Nadia Lim's recipe)
Makes 12 Pieces
1 cup plain flour
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter, melted
1 & 1/2 Tbs instant coffee (I used Moconna Dark Roast)
1/3 cup golden syrup
2 x 395g can sweetened condensed milk
200g dark chocolate
50g butter, or 1 Tbs vegetable oil
Preheat oven to 180°C. Line a 20x20cm tin with baking paper.
Start with the base. Combine flour, coconut and brown sugar in a bowl. Add melted butter and mix together until well combined. Press mixture into prepared tin and bake for 15-20 minutes or until light golden brown.
While the base is in the oven, start on the filling. Place butter, coffee, golden syrup and condensed milk in a medium saucepan. Whisk mixture until the butter is melted and coffee is dissolved. Cook, whisking frequently, for 5–7 minutes or until the mixture has thickened slightly. Once the base is out of the oven, pour the caramel over it and place back in the oven to cook for a further 15-20 minutes.
Remove from oven and allow to cool on a cooling rack, then place in the fridge until cold.
When you are ready to put the topping on, break up the chocolate into pieces and melt in a double boiler. If using it, add the butter or oil and mix to combine. The fat will prevent the chocolate from setting too hard and will make the slice easier to cut.
Pour the melted chocolate over the set caramel and smooth over with a spatula. Refrigerate until cold before cutting into pieces.
Halve the caramel filling quantities for a less rich slice
Add spice to the caramel such as cinnamon, nutmeg, cardamom or ground ginger.
Use Whittakers Supreme Coffee Chocolate or Lindt Arabica Intense Chocolate instead of dark chocolate for the topping. This will give more of a coffee flavour.
Top with chopped walnuts or any other nut of choice. Roasted hazelnuts are pretty good.