GLUTEN FREE SALTED CARAMEL SLICE
When I used to sell at the markets, I would make at least 5 slabs of this caramel slice, and it would always, without a doubt, be one of the first products to sell out. Sometimes I feel so perplexed by how many horrendous caramel slices there are out there. It’s so easy to make a crunchy based, chewy caramel-ed, generously chocolate-d slice… let’s eradicate the crappy c slice. Just bake these.
Ingredients
Method
Equipment: 8x8 inch square pan, medium saucepan, medium mixing bowl, whisk, offset spatula.
Base
Preheat the oven to 180 degrees. Grease and line an 8x8 inch square pan with baking paper.
Place all dry ingredients for the base in a medium bowl, mix. Pour over the melted butter and mix until a dough ball forms.
Press the dough into the base of the tin, covering the surface in an even layer, careful not to shimmy the paper out of place.
Bake for 10 minutes, until golden. Set aside.
Caramel
While the base cooks, place the condensed milk, golden syrup, butter and brown sugar in a medium saucepan over low heat. Whisk until the butter has melted.
Increase the heat and continue whisking for about 5 minutes, there should be big bubble plopping at he base of the pot, whisk vigorously so it doesn't catch. it should be thicker and slightly darker. Stir through the salt.
Pour the caramel over the base, use an offset spatula to make it even.
Bake for 9-12 minutes, until bubbling with little golden brown flecks across the top. Allow to cool completely.
Chocolate top
Melt the chocolate over a double boiler or in microwave. Once almost fully melted, stir in the coconut oil and 1 tsp of the flaky salt.
Once the caramel slice is cool enough, pour the chocolate over, flake remaining salt on top.
Allow to set in the fridge for at least an hour before using a hot knife to slice into squares
*If time permits, cool the caramel slice overnight before pouring over the chocolate. That way you can leave it to set on the counter, and then slice into it more easily and neatly.
Base
125g gluten free plain flour
100g brown sugar
90g shredded coconut
115g unsalted butter, melted
Caramel
890g condensed milk
100g golden syrup
125g unsalted butter, cubed
40g brown sugar
1 tsp flaky salt
Chocolate Top
200g dark chocolate
4 tsp coconut oil
2 tsp flaky salt
Gluten free
Makes 12 generous slices, or 16 regular slices