Caramel Slice

So sarah and I decided to make a caramel slice, also called fudge cake, but I suppose caramel slice describes it better. And we took photos at every part.

The recipe.

Biscuit base.

200g butter

200g sugar

3 Tbsp cocoa (large and heaped)

1/4 tsp vanilla essence

2 eggs

1 1/4 or 1 packet of malt biscuits

Place butter, sugar and cocoa in pot and bring to boil stirring all the time to avoid sticking. Boil for approximately 3 minutes. Add vanilla essence and stir (mixture might separate but its ok). Remove from heat and add the eggs one at a time slowly. Try to avoid any lumps but keep stirring with whisk till lumps are removed. Finely crush the malt biscuits and add to mixture stirring all the time. Mixture should be a little moist. Place in cake slice tin. Refrigerate for 20 minutes.

Caramel.

1/2 can condensed milk

50g butter

1 Tbsp golden syrup (large)

2 Tbsp flour (heaped)

1/4 tsp vanilla essence

Add all ingredients to the pot. Heat and stir until mixture start coming away from the sides of the pot. Put onto biscuit mixture and place in the fridge to set, for around 20 minutes.

Icing.

1 packet dark chocolate drop

(1/2 packet white chocolate drops)

Melt the dark chocolate, you could use milk chocolate instead, to then ice the cake. For decoration, the white chocolate can be used to whip over the dark chocolate as shown in the pictures.

As you can see in the below picture it did take a little whipping of the white chocolate to get it right, as blobs did occur at the start...But it turned out quite artistic, I think.