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1 Little and Friday Caramel Slice

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Little and Friday Caramel Slice

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Ingredients

32 portion(s)

Base

  • 175 grams Butter, softened
  • 400 grams icing sugar
  • 1/2 teaspoons Vanilla Paste
  • 1 egg
  • 55 grams Dutch cocoa powder
  • 220 grams flour
  • 1/2 teaspoons salt

Caramel

  • 792 grams sweetened condensed milk, (2 standard tins)
  • 296 grams golden syrup, 200g works fine too
  • 100 grams Butter
  • 125 grams hazelnuts, roasted & roughly chopped*

Choc Top

  • 200 grams dark chocolate
  • 25 grams Butter
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  • 6
    1h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    BASE
  1. Preheat over to 150°C
  2. Grease a slice tin (25x30cm) and line with 2 sheets of baking paper to ensure the side are high enough for the caramel.
  3. Insert butterfly whisk.
  4. Add butter, icing sugar & vanilla. 2 min/Speed 4.
  5. Add Egg. 30 sec/speed 4.
  6. Remove butterfly whisk.
  7. Add cocoa, flour & salt. 30 sec/Speed 2.
  8. Scrape down sides of Mixing bowl.
  9. 30 secs/speed 2.
  10. Press mixture into base of prepared tin.
  11. Bake for 10-15mins in centre of oven.
    12. Caramel
  12. Clean & dry mixing Bowl
  13. Add sweetened condensed milk, golden syrup, butter & hazelnuts. Melt together 5min/varoma/speed 2.5
  14. Pour over cooked base.
  15. Return to oven for a further 20 mins or until set.
    16. Choc Top
  16. Clean & dry Mixing bowl
  17. Add chocolate & butter. 3 mins/60°C/Speed 2
  18. Scrape down sides of Mixing Bowl.
  19. 5 min/60°C/Speed 2.
  20. Pour over filling, smoothing the surface with the back of a spoon.
  21. Once chocolate is cool. Slice using a very sharp knife dipped in boiling water.
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Tip

* To roast hazelnuts pop raw hazelnuts in an oven at 180°C for 10-15. Once cooled slightly rub with a clean tea towls to remove skin.

*To Chop hazelnuts 15 sec/speed 4.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

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