Mary's Caramel Square

You are here:

Print to PDF

[X]

Print recipe

Mary's Caramel Square

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

16 piece(s)

Base

100 grams sugar
100 grams Butter
1 level tbsp golden syrup
1 egg
250 grams flour
1 level tsp baking powder

Filling

4 tablespoons golden syrup
400 grams sweetened condensed milk, (Easy to make your own)
120 grams Butter
120 grams sugar

Chocolate Icing

250 grams icing sugar
120 grams Butter
20 grams cocoa powder
2 teaspoons hot water
1 level teaspoon Vanilla Paste

Add to shopping list

6

2h 5min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- 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.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 21
9
Birthday Everyday Gift Holiday Party Picnic

Recipe's preparation

Base

Preheat oven to 180°C and line a square cake tin (22 cm) with baking paper then set aside.
Place sugar in mixing bowl and grind 5 sec/speed 10.
Add flour, golden syrup, egg, baking powder and butter then mix 30 sec/50°C/speed 4. Transfer to prepared cake tin and press down firmly. Bake for 20-25 minutes (180°C) until golden brown. Meanwhile, wash and dry mixing bowl and make the caramel layer.

Filling

Place sugar, butter, condensed milk and golden syrup in mixing bowl. Cook 20 min/100°C/speed 3, using simmering basket instead of measuring cup. Pour over base and bake for a further 12 mins. Cool completely before topping with chocolate icing. Thoroughly clean and dry mixing bowl.

Chocolate Icing

Place sugar, butter and cocoa powder into mixing bowl, then mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.
Insert butterfly whisk. Add boiling water and vanilla, then mix 2 min/speed 3. Remove butterfly whisk. Pour over slice and leave to harden.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

Hide it as its addictive!!

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.