THERMOMIX ® RECIPE
Ingredients
10 portion(s)
Base
- 90g Butter, Softened110g
- 110g plain flour, Or gluten free flour
- 25g Desiccated Coconut
- 75g brown sugar
Filling
- 395g can sweetened condensed milk
- 60g Butter
- 2 tablespoons Maple syrup, Or golden syrup
Topping
- 200g Dark eating chocolate, Broken into pieces
- 2 teaspoons vegetable oil
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6
50min
Preparation 10minBaking/Cooking -
7Preparation
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8
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Recipe is created for
TM 31
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9
Recipe's preparation
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Preheat the oven to 170°C (150°C fan-forced). Grease a shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
Place butter into mixing bowl and melt 40 seconds/70 degrees/speed 3.
Add remaining ingredients and mix 10-15 seconds/speed 5.
Press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.
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Place condensed milk, extra butter and syrup into the cleaned mixing bowl and cook 5 min/70 degrees/speed 3 and then cook for a further 5 min/37 degrees/speed 3.
Pour filling over base. Return to oven; bake for 30-35 minutes. Cool.
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Place all ingredients into the mixing bowl and cook 2 min/50 degrees/speed 3. Cook for a further 30-60 seconds if required.
Pour chocolate over caramel. Refrigerate slice for about 3 hours or until set, before cutting.
Base Method
Filling Method
Topping Method
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentNeed about 3 min to melt butter if from fridge
Need about 3 min to melt butter if from fridge
This was First Slice Ever. My
This was First Slice Ever.
My husbands mum makes a caramel slice which is a family fave so thought I'd give this recipe a try. I found the base to gooey and sweet. The caramel didn't really work and wasn't that rich golden/brown colour, rather a milky light golden/brown colour. It still tastes nice but wasn't what I thought it would be. Not sure I'd make it again.
I cooked this too last night
I cooked this too last night for the first time since translating. Thanks for the feedback- mine was the same! This is the original recipe.... http://m.aww.com.au/food/recipes/2010/8/chocolate-caramel-slice/
next time I'm going to start my five minutes from when the thermo is actually at the 70 deg temperature to see if that helps! Lucky it still tastes yummy- and a legitimate excuse to make it again soon!
I have cooked this twice now.
I have cooked this twice now. The first time I followed the directions exactly and the filling wasn't thick enough, oozing out upon slicing. The same consistency occurred for the caramel filling the second time around, so I ended up boiling it on the gas stove top for a few minutes to thicken it up to the usual consistency (I've been making caramel slice for years the conventional way). I even tried cooking it at Varoma temperature for 5 min/Sp 1 twice to see if it would thicken up under high temp. It didn't.
Has anyone got this to work? I'd love any comments, as I much prefer to make this in the TM!