Monday, 12 August 2013

Salted Caramel Slice

My favourite Sheffield haunt, Fancie, got me in to this stuff. The base and sprinkled over topping taste like a crumble with the caramel given it a sticky, texture with great flavour. I'm a creature of habit when it comes to baking and regularly end up making brownies or cookies so I thought a change was needed. 


[Adapted from The Food Hub]

All you need for the slice is:
250g butter, softened
100g brown sugar
100g cornflour
50g icing sugar
350g plain flour
100g walnuts, chopped

All you need for the caramel is:
1 can of condensed milk, sweetened
2 tbsp honey
150g butter
1 1/4 tsp salt




First things first, heat your oven to 170 (fan assisted) and line a 20 x 30 slice tin with baking parchment.

In a bowl, mix together the butter and sugar until it forms a light, fluffy cream. Add the cornflour, icing sugar and flour. 

Mix together until the mixture forms into a ball. Split the mix in half and press it down into your lined tin.

The other half needs to go in the fridge to chill.

Bake the mix in the tin for 20 minutes until it starts to brown. When it's browned a little, take out and leave to cool.

While that's cooling, make your caramel. This is the reeeally tasty bit!
Melt together the butter, honey and condensed milk in a saucepan until it's well blended.
Make sure you keep stirring this or it will catch on the bottom of the saucepan.

You need to let this cool before using it - which, when cooled, you will need to spread over the baked base.

Sprinkle over the walnuts and then chop up the remaining dough and scatter over the top.

Pop it in the oven and bake for another 20 minutes.

Leave it to cool and slice it into squares.







This stuff stores for quite a while but realistically, it won't stick around for long.

N xo

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