Caramel Slices
Ingredients
1 cup plain flour
½ cup brown sugar
½ desiccated coconut
125 grams (4 ounces) butter or margarine
60 grams (2 ounces) butter or margarine
2 tablespoons golden syrup
1 tin condensed milk
125 grams (4 ounces) cooking chocolate
60 grams (2 ounces copha)
Method
Sift the flour.
Mix in sugar and coconut.
Then stir in the melted butter (RL: the first lot)
Press into a well greased 28 x 18 centimetre tin.
Bake in a moderate oven (180°C or 160°C for fan forced) for 25 to 30 minutes.
Meanwhile, melt the remaining butter over low heat in a small saucepan.
Stir in the golden syrup and the condensed milk.
Pour over the cooked base.
Return to oven and cook for another 20 minutes.
Put aside until cool.
Chop chocolate and copha roughly over simmering water until melted and combined.
Spread over the topping and chill, marking into slices while still setting.
RL: It’s interesting to note Aunty Anne’s change to metric.
Caramel Slices
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024