With less than two weeks left till the big day, Saturday saw Kevin ‘kidnapped’ and whisked off on his stag-do – which kicked off with some rather haphazard chest waxing in our lounge! Filled with sympathy for him – and knowing he wouldn’t be feeling too good in the morning – I decided to be super nice and bake him one of his favourite treats, caramel slice.
Caramel slice is one of Kevin’s all-time favourite treats, right up there with lemon meringue pie. Both are things I don’t make too often, which causes a bit of grumbling on Kevin’s part every couple of months.
So I burrowed through my recipe books until I came across a recipe that looked different enough to keep me interested, caramelly enough to keep Kevin happy and with a bit of room for interpretation. I found the perfect recipe tucked inside the Bluebells Cakery recipe book and got cracking.
What I loved about this recipe is the attention to detail that goes into the base – all too often the bases of slices are dull, relying too much on the topping to turn them into something special. This caramel slice recipe sees the base packed with toasted coconut and brown sugar, and I added a dash of ginger to give it extra punch. The caramel is smooth and creamy, and the topping is – well, chocolate!
We cut into the finished slice on Sunday morning after Kevin stumbled upstairs from a much needed sleep-in. The first thing Kevin commented on was how defined the layers in slice were – something I noticed as soon as I cut the first piece, it looks gorgeous.
The second thing he commented on? The taste of course! It got a very enthusiastic thumbs up from him, and he downed two more pieces in quick succession – it must be good! Enjoy.
Recipe adapted from Bluebells Cakery
- 1 cup desiccated coconut
- 190g butter, melted
- 1 2/3 cups plain flour
- ½ cup brown sugar, packed
- 1 tsp ground ginger
- 395g sweetened condensed milk
- 2 Tbsp golden syrup
- ¼ cup brown sugar, packed
- 75g butter
- 200g milk chocolate
- ½ cup cream
- Preheat oven to 180 degrees Celsius and line slice tin
- Toast coconut in dry frying pan over medium heat until lightly golden. Stir frequently to avoid burning
- In a large bowl, beat together melted butter, flour, brown sugar and ginger. Add coconut and mix until well combined.
- Press mixture into prepared slice tin and bake for 15-20 minutes, or until beginning to brown on top.
- Place all ingredients in a saucepan and cook over low heat until everything has melted, stirring constantly.
- Once combined, remove from heat and pour over baked base.
- Return to oven and bake for a further 15-20 minutes, or until caramel begins to bubble and turn golden.
- Remove from oven and allow to cool completely in tin.
- Place chocolate and cream in a small saucepan over medium heat and leave for 2-3 minutes.
- Slowly begin to whisk from the centre. Continue to stir until everything is combined and ganache is glossy and smooth.
- Place in fridge until firm and spreadable.
- Once slice has cooled, spread the top with ganache and leave to set in the fridge.