![]() Roll the dough into a ball and flatten into a disc. (a tip I learned from Sally’s Baking Addiction) I then placed the dough into the fridge for an hour. Add the flour, baking powder and salt and mix until the dough comes together. Add in the egg and vanilla and mix until well incorporated. (not as easy as it looks but easier than unwrapping candy canes!!)īeat together the butter and sugar until light and fluffy. It took only one bowl, a few ingredients and about 30 minutes to make (start to finish).Ĭhanukah Gelt Cookies (original recipe from Ingredients:Ģ/3 cup (150g) butter or margarine, softened (I used butter …of course) I’m sure I will be making another batch soon. In particular, I found this recipe for Chanuka Gelt Cookies! The other day I made them and they were a HUGE hit. Of course I spent some time on Pinterest and found a few ideas to get me in the holiday spirit. I found my Chanuka decor thanks to my beloved new Brother Label Maker, and my tummy is ready too. How do you keep chocolate from cracking when cutting?Īdd 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn’t crack! How long does caramel slice last?ĥ days in an airtight container – in the fridge if it’s warm weather, otherwise in the pantry is fine.Chanukah is just around the corner and I’m ready. skim condensed milk) instead of full fat milk (it will not set properly), you didn’t bake the caramel layer (this makes sure it sets) or you used a recipe where the caramel filling is made without condensed milk (in which case you need a candy thermometer to achieve an exact temperature to ensure it sets). Here’s a little Q&A section for common questions and problems people face making Caramel Slice! Why is my caramel slice runny?Ĭommon problems that causes runny caramel include: using low fat condensed milk (ie. But I’m not going to lie to you – in this case I just took a big fat bite out of this Caramel Slice!!! Normally I try to show a bit of self respect with up close “bite shots” and use a fork…. These were fridge cold too – you can see the surface is sweating on this hot summer day I made them!Īnd a side view so you can see how it slices neatly, showing each individual layer: To achieve a perfectly smooth surface, just shake the pan gently.Īnd proof – the chocolate DOES NOT CRACK when you cut into it!!! Chocolate Topping – simply melt the topping then spread on the caramel base. ![]() Baking is what makes the caramel set once cool.ģ. Whisk over low heat for a few minutes to give it some colour, then pour onto the base and bake. Caramel Filling – bring the butter and brown sugar to a simmer (this is caramel!) then stir in condensed milk. Biscuit base – just mix the ingredients together in a bowl, press into a pan and bake:Ģ. So we make a caramel using sugar and butter, then we add condensed milk which thickens it and makes the caramel set Ĭhocolate topping – the secret to making sure the chocolate doesn’t crack when cut is a touch of oil!ġ. Here’s what you need to make Caramel Slice:īase – a coconut biscuit base, not too sweet (because the caramel filling is plenty sweet!)Ĭaramel filling – the secret ingredient here is condensed milk. Tastes just like you get from the bakeries! Make Caramel Slice the easy way using condensed milk. I think some recipes make Caramel Slice overly complicated, trying to make the caramel using a traditional candy making method which calls for a thermometer and exact caramel temperatures. I’ve tried countless recipes over the years including from some well known cooks, and classic “best ever” recipes but always experienced problems such as:Ĭhocolate topping cracked when it was cut This is perfect! So tasty, I love how crunchy the base gets and my mum adores it! I only made it last night, but I don’t think it will last long!”Ī Caramel Slice recipe that actually works I’ve been hunting for a caramel slice that cuts well, doesn’t ooze or crack and had enough filling. ![]() Reader Rachel says “Wow! This was really fantastic. ![]() Just the sight of them surely brings a smile to anyone’s face, and that, my friends, is a universal language. I’ve only ever known it as a Caramel Slice, but I was quite interested to learn that overseas, it’s also known as Millionaire’s Shortbread (appropriate!), Caramel Shortbread, Chocolate Caramel Bars.ĭoesn’t really matter what you call these. With a simple coconut biscuit base, soft caramel filling and a chocolate topping, it’s one of those treats that’s craved by kids and grown ups. It’s practically un-Australian for a bakery to NOT sell Caramel Slice. It’s an easy recipe with no thermometer required.Įssentially, this recipe fixes all the grievances I had with other recipes I’ve tried over my lifetime! This is a Caramel Slice that works as promised – the creamy caramel sets perfectly and will never be runny, the chocolate won’t crack when cutting it and the caramel won’t ooze out. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |