Caramel, caramel……EVERYWHERE!


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Caramel, caramel……EVERYWHERE!

In a bid to tweak my Caramel Slice recipe (from my awesome sugar free recipe book), I have been making countless versions trying to get it just right (well good enough that I can share the recipe with you all anyway 😉 ). 

Why do I want to tweak the recipe that so many of you use and love you might ask? Well, to be honest, I prefer the taste of Rice Malt Syrup these days and the recipe in my book is made with dextrose.

I began the tweaking process at the beginning of the year, got fed up with not getting the results I wanted and shelved it until a month or two ago when the process started all over again. This time it wasn’t going to beat me and I WAS going to get it right (even if it meant the kids and I had to eat many, many “not quite right” versions along the way 😉 )

I tried a method similar to the one in my book where you cook the caramel on the stovetop for a while, then pour it over the cooked base and return to the oven to finish cooking. Well, this method made the caramel ooze under the base causing the edge pieces to be chewy and leaving the middle pieces how I wanted the whole slice to be!  I thought maybe the caramel had oozed because the tin was lined with baking paper, but no, an unlined tin produced the same results (and I had a heck of a time getting it out of the tin!)

At this frustrated point I shared this version of the recipe to my lovely facebook community so they could help me out by trying it in their homes by cooking the caramel longer on the stovetop to try to stop the ooze. A few lovely people tried it, let me know their results but unfortunately even with longer cooking time for the caramel, the results were much the same as mine….yummy, but oozy 🙁

So the “returning to the oven” method was discarded….I had to figure out a way to make the caramel using the stovetop only. Along the way I was also tweaking the butter in the base and the cooking time since it wasn’t going back into the oven.  After a few not so good attempts including this oozy mess,

caramel slice fail

I finally got the caramel right (yay!!), but then decided that I wanted a thicker layer of caramel (oh man,why couldn’t I just be happy with what I had?).  Well this then started a whole new round of perfecting the caramel! A few more trials later and I think I have nailed it (well nailed it enough to share again on my facebook page and actually put it into the “recipes” photo album).  

I will share the recipe below (and there is even a gluten free version for the base too), and once I get a photo of the slice that is website worthy, I will add it to my recipe collection on here.

I do have a few tips for you though, to ensure you get a great result:
1) Make sure you keep it at a nice steady rolling boil for the 10 mins (don’t turn it down too low… it needs to stay boiling)
2) Turn the heat back up to medium (to keep it simmering) while you are adding the cream.
3) Store it in the fridge and make sure you leave it for a few hours before you slice it (I know it’s tempting to dive right in there and have a slice, but have patience 😉 )

Enjoy your Caramel Slice and please feel free to leave any comments or questions below.

Cheers, Di 🙂

 

CARAMEL SLICE (RMS version)

Preparation: Base 10 mins, Filling 25 mins
Cooking: 10 mins, plus a few hours setting time in fridge
Makes: 16 slices

THE INGREDIENTS

Base:
140g butter
¼ cup Rice Malt Syrup (RMS)
½ cup plain flour
½ cup self raising flour
½ cup desiccated coconut

Filling:
140g butter, cubed
1 cup Rice Malt Syrup (RMS)
½ cup cream

Icing:
75g butter
75g Rice Malt Syrup (RMS)
1 tablespoon Cacao/cocoa, sifted
½ teaspoon vanilla extract
pinch salt

THE FUN PART 

  • Preheat oven to 170°C and line a 20cm square tin with baking paper (or use silicone pan unlined) 
  • Melt butter in a small saucepan over low heat, then add RMS and combine.
  • Whilst the butter is melting, combine the dry base ingredients in a large bowl. Add melted butter/RMS and stir to mix thoroughly. (Don’t wash the saucepan because you will use it for the filling).
  • Press base mix into prepared pan and bake for 10 minutes. Remove from oven.
  • While base is cooking, prepare filling by placing butter and RMS into the small saucepan. Heat over medium-high heat until it boils (you can stir it during this stage to combine the butter and RMS). Once boiling, reduce heat to medium-low and heat for 10 minutes without stirring (the mixture needs to stay at a nice gentle rolling boil, so don’t turn the heat down too low).
  • After 10 minutes keep the pan on the heat (turn it back up to medium) and slowly pour cream into the saucepan, whilst constantly whisking until all the cream is combined. Bring it back to the gentle rolling boil and heat for a further 5 minutes stirring frequently.      
  • Remove from heat and allow to cool for 2 minutes, stirring occasionally. Pour over base and allow to cool.
  • Once cooled, ice with chocolate icing and place into the fridge to set properly (this will take a few hours). Slice needs to be stored in the fridge.
  • To make icing, combine all ingredients in a small saucepan over low heat until butter is melted. Allow to cool to thicken slightly. Once cooled, stir to combine any butter that may have separated, before spreading icing onto cake.

Gluten Free version for base: Mix as above, but increase base cooking time to 12 minutes
Base:
100g butter
¼ cup Rice Malt Syrup (RMS)
2 cups almond meal
½ cup arrowroot
½ cup desiccated coconut

 Caramel Slice RMS version 1

 

 

 

2 Comments

  •    Reply

    You’ve done it again Di! Awesome tweak! I too prefer RMS to dextrose these days and am really looking forward to making this version since the family loved the other version anyway. And thanks very much for the GF option – will definitely try this 🙂

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