Ruqayyah Snyder
The Australian caramel slice is a dessert with a crunchy biscuit base, a creamy caramel filling, and a chocolate topping. It is a popular treat in Australian bakeries and is easy to make at home. The base is made with flour, brown sugar, shredded coconut, and butter, while the caramel filling is made with butter, brown sugar, and condensed milk. The chocolate topping is made with melted chocolate and a dash of oil to prevent cracking. The slice is then placed in the fridge to set.
| Characteristics | Values |
|---|---|
| Base | Coconut biscuit |
| Base thickness | 1/4 inch |
| Base ingredients | Flour, brown sugar, shredded coconut, melted butter |
| Caramel | Creamy |
| Caramel ingredients | Butter, brown sugar, condensed milk |
| Caramel cooking instructions | Bring to a low boil, stir for 5-8 minutes, whisk regularly |
| Chocolate | Dark |
| Chocolate ingredients | Chocolate, oil |
| Chocolate cooking instructions | Melt in a heat-proof bowl over a pan of simmering water |
| Storage | Refrigerate in an airtight container |
| Shelf life | 5-7 days |
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What You'll Learn
- Making the base: combine flour, brown sugar, shredded coconut, and melted butter
- Bake the base: until golden brown, then leave to cool
- Caramel filling: bring butter and brown sugar to a simmer, then add condensed milk
- Chocolate topping: melt chocolate and add oil to prevent cracking, spread on caramel
- Storing: store in an airtight container in the fridge for up to a week
Making the base: combine flour, brown sugar, shredded coconut, and melted butter
To make the base for an Australian caramel slice, you'll need flour, brown sugar, shredded coconut, and melted butter. You may also want to add a pinch of salt to taste. First, preheat your oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm lamington pan or a 9 x 9-inch square baking tin and line it with baking paper. You can use parchment paper if you prefer.
In a medium or large bowl, combine the flour, brown sugar, and shredded coconut. You can also add a smidge of grated ginger at this stage for some zing, but this is optional. Next, add the melted butter and stir until everything is combined. You can also add a pinch of salt at this stage, if you like.
Now, tip the mixture into your prepared pan. Using the back of a spoon (which you can wet if needed), press the mixture down firmly and spread it out evenly. You can also use the bottom of a glass jar or your fingers to press the base uniformly into the pan.
Bake the base in the oven for 15 to 20 minutes, or until it is a light golden brown. Be careful not to over-bake it. Once done, remove it from the oven and leave it to cool while you make the caramel filling.
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Bake the base: until golden brown, then leave to cool
To make the base for an Australian caramel slice, you'll need flour, brown sugar, shredded coconut, and butter. Some recipes suggest adding a pinch of salt to the base, while others recommend adding a smidge of grated ginger for some zing.
First, preheat your oven to 350 F (180 C). Line a 9 x 9-inch square pan (or a 7 x 11-inch rectangular pan) with parchment paper, leaving an overhang for easy removal.
In a bowl, combine the flour, sugar, shredded coconut, and melted butter. If you're using grated ginger, add it to the mix. Then, press the mixture into the bottom of the pan using the bottom of a glass jar or a spoon. You can use your fingers to press the base uniformly into the pan. Make sure the base is thin enough, about 1/4 inch thick, so that it doesn't overwhelm the rest of the slice.
Bake the base for about 15 minutes, or until it turns golden brown. Be careful not to overbake. Once done, remove it from the oven and let it cool in the fridge.
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Caramel filling: bring butter and brown sugar to a simmer, then add condensed milk
To make the caramel filling for an Australian caramel slice, you'll need butter, brown sugar, and condensed milk. You can also add a pinch of salt to balance the sweetness of the caramel.
Start by placing the butter and brown sugar in a saucepan over medium heat. Stir the mixture until it comes to a simmer. It's important to keep stirring at this stage to prevent the sugar from burning. Once the butter and sugar are simmering, you can add the condensed milk. Stir everything together until you have a smooth, creamy caramel.
The caramel filling for an Australian caramel slice is now ready to use. However, some recipes suggest continuing to cook the caramel over low heat for a few minutes to give it some colour. This step is optional but will give your caramel a darker, richer appearance.
Once your caramel is ready, simply pour it over the prepared base of your caramel slice. The base is typically made with a combination of flour, brown sugar, shredded coconut, and melted butter, pressed into a square pan or baking tin. After adding the caramel, the slice usually goes back into the oven for a final bake to set the caramel.
Remember, making caramel requires patience. Cooking the caramel on low heat is crucial, and the process can take around 30 minutes. Keep an eye on your caramel and don't stop stirring to ensure a smooth and creamy result.
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Chocolate topping: melt chocolate and add oil to prevent cracking, spread on caramel
When making an Australian caramel slice, the chocolate topping is a crucial step. Here are some detailed instructions to ensure a smooth and crack-free chocolate layer:
Melting the Chocolate:
Start by choosing a suitable melting method. You can opt for a microwave, a double boiler, or a heat-proof bowl placed over a pan of simmering water. If using a microwave, be cautious as chocolate can easily burn. If using a double boiler or a heat-proof bowl, ensure the water is hot but not boiling, and maintain a safe distance between the water and the chocolate to prevent splashing.
Adding Oil:
Once the chocolate has melted, it's time to add oil. You can use vegetable oil or coconut oil, stirring it into the melted chocolate until you achieve a smooth and homogeneous mixture. The addition of oil helps to soften the chocolate, making it more pliable and less prone to cracking when cut.
Spreading on the Caramel:
Before spreading the chocolate, ensure that your caramel layer has cooled sufficiently. This is important because spreading chocolate over warm caramel can cause it to melt and mix with the caramel, creating an uneven layer. Gently spread the chocolate over the caramel, using a spatula or the back of a spoon to create an even layer.
Preventing Cracking:
To further prevent cracking, you can score the chocolate while it is still setting. Use a knife to gently mark cutting lines on the chocolate layer, making it easier to cut through later without causing cracks. Additionally, avoid refrigerating the slice until the chocolate has fully set, as the cold temperature can make the chocolate hard and brittle, increasing the likelihood of cracking.
By following these steps, you can create a beautiful and crack-free chocolate topping for your Australian caramel slice!
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Storing: store in an airtight container in the fridge for up to a week
Once your caramel slice is ready, it's important to store it properly to keep it fresh and delicious. Here are some detailed instructions on how to store your Australian caramel slice:
Storing in an Airtight Container
Place your caramel slice in an airtight container. This will help keep the slice fresh and prevent it from drying out or absorbing any unwanted flavours or odours from the fridge. Make sure the container is clean and dry before placing the slice inside. You can use a glass or plastic container with a tight-fitting lid, or even a sealable plastic bag.
Storing in the Fridge
It is recommended to store your caramel slice in the fridge, especially if you live in a place with warm weather. The cool temperature of the fridge will help the slice maintain its shape and texture, and prevent the chocolate from melting. Place the airtight container with the slices in the fridge. Your caramel slice will stay fresh for up to a week when stored this way.
Storing at Room Temperature
If you don't want to store your caramel slice in the fridge, you can keep it at room temperature. However, it is still important to store it in an airtight container to prevent it from drying out or becoming too soft. The consistency of the caramel may be softer when stored at room temperature. The slice will stay fresh for about 5 days when stored in an airtight container at room temperature.
Other Storage Tips
You can also freeze your caramel slice if you want to enjoy it at a later date. Wrap the slice well or store it in an airtight container and place it in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw it at room temperature before serving. Keep in mind that the caramel may become a bit softer after freezing and thawing, but it will still taste delicious!
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Frequently asked questions
The traditional method for making caramel is to bring butter and brown sugar to a low boil, then add condensed milk.
To prevent the chocolate topping from cracking, add a touch of vegetable oil or coconut oil to the melted chocolate.
Bake the base for around 15 minutes until golden brown. Be careful not to over-bake.
An Australian caramel slice can be stored in an airtight container in the fridge for up to 7 days and in the freezer for up to 3 months.
