Salted Caramel Slice


 Prep Time : 20 Minutes | Cook Time : 25 Minutes | Total Time : 1 hour | Difficulty : Easy

cut up

I know I’m supposed to make a cake when it’s my birthday(ish) post but I really felt like trying this caramel slice and I felt a bit weird making my birthday cake a week early so here we are! I find a lot of caramel slices disappointing – the caramel is a bland fudge when what you really want is goo crammed with caramel flavour. This slice is a total win on the flavor front and easy to prepare to boot.

Making this slice is broken into two parts – base and goo. Preheat the oven to 180C (350F) and line an 8 inch square shallow pan with baking paper.

lined tin

Mix the dry ingredients for the base together in a bowl. Melt the first measure of butter and mix together with the dry ingredients to get damp crumbs.

crumbled base

Tip the base into the pan and press down evenly with the back of a spoon.

smoothed out base

Bake for 15 minutes, turning halfway through until the base is golden on top and starting to puff up a bit. Take it out of the oven and let it cool a bit while you make the caramel.

baked base

In a heavy bottomed saucepan melt all the caramel ingredients together over a low heat.

raw caramel

With the heat still on low and stirring all the time cook the caramel gently until it starts to thicken and get a bit darker in colour.

cooked caramel

Pour the caramel over the base and smooth the top. Sprinkle the slice with flaky sea salt – I used Maldon smoked sea salt because I couldn’t help myself and bought some – totally worth it!

ready for the oven

Bake the slice for a further 10 minutes until the top is lovely and mottled with extra caramelly bits and the caramel is set. Leave the slice to cool completely before cutting to give the caramel a chance to set up – if you can wait that long!

plated up

Salted Caramel Slice


Prep Time : 20 mins | Cook Time : 25 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 medium squares

Dreamy gooey caramel slice with a touch of sea salt.

Ingredients:

  • 115 gm | 4 oz | 1/2 cup firmly packed brown sugar
  • 50 gm | 1.8 oz | 1/2 cup loosely scooped ground almonds
  • 110 gm | 3.9 oz | 3/4 cup minus 1 tbsp all purpose flour
  • 1 tsp baking powder
  • 100 gm | 3.6 oz | 7 tbsp butter
  • 30 gm | 1 oz | 2 tbsp butter
  • 3 tbsp golden syrup
  • 395 gm | 14.1 oz | 1 tin condensed milk
  • 1 tsp vanilla extract
  • sea salt flakes

Directions:

Preheat the oven to 180C (350F) and line an 8 inch square shallow pan with baking paper.

Mix the dry ingredients for the base together in a bowl. Melt the first measure of butter and mix together with the dry ingredients to get damp crumbs. Tip the base into the pan and press down evenly with the back of a spoon. Bake for 15 minutes, turning halfway through until the base is golden on top and starting to puff up a bit. Take it out of the oven and let it cool a bit while you make the caramel.

In a heavy bottomed saucepan melt all the caramel ingredients together over a low heat. With the heat still on low and stirring all the time cook the caramel gently until it starts to thicken and get a bit darker in colour.

Pour the caramel over the base and smooth the top. Sprinkle the slice with flaky sea salt. Bake the slice for a further 10 minutes until the top is lovely and mottled with extra caramelly bits and the caramel is set. Leave the slice to cool completely before cutting.

Adapted from Cuisine Magazine.

© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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