Caramel Slices

memphis

Are they cake, pies are what would ya call em?

What ever they are they're f**kin gorgeous.

We made em once when I was doing Home Ec, in Transition year, would love if I still had the recipe.

Blisterman

They're much nicer to make yourself and the caramel's all soft, instead of the hard prepacked ones.

sci0x

memphis wrote:

Are they cake, pies are what would ya call em?

What ever they are they're f**kin gorgeous.

We made em once when I was doing Home Ec, in Transition year, would love if I still had the recipe.

Weird, when I saw this thread I straight away thought of this Home Ec food day we had in Transition year. Man they are filling!

Seraphina

mmm caramelly goodness

damn i wish i knew how to make them, the prepacked ones are always too dry or something, damn annoying...

dudara

Make shortbread base and bake. That's the easy part. The caramel is hard or easy depending on how you do it. I'm a bot of a traditionalist and I make it the old-fashioned way. Get a tin of condensed milk, some butter and sugar and heat gently in a saucepan stirring all the time. Now you have to be really careful here as it will burn in a flash. So low heat, lots of stirring and lots of patience. After a while, you'll see the texture of the milk change and feel it becoming more viscous. Voila, caramel. Pour over the shortcake base.

For the topping I'd always use real chocolate, not cooking chocolate. That stuff is just horrible.

The cheat's way to making caramel is to place an unopened tin of condensed milk in a saucepan of simmering water for a few hours. Take it out, cool it a little and open to find caramel inside.

memphis

dudara wrote:

Make shortbread base and bake. That's the easy part. The caramel is hard or easy depending on how you do it. I'm a bot of a traditionalist and I make it the old-fashioned way. Get a tin of condensed milk, some butter and sugar and heat gently in a saucepan stirring all the time. Now you have to be really careful here as it will burn in a flash. So low heat, lots of stirring and lots of patience. After a while, you'll see the texture of the milk change and feel it becoming more viscous. Voila, caramel. Pour over the shortcake base.

For the topping I'd always use real chocolate, not cooking chocolate. That stuff is just horrible.

The cheat's way to making caramel is to place an unopened tin of condensed milk in a saucepan of simmering water for a few hours. Take it out, cool it a little and open to find caramel inside.

The memories, I seem to remember vaguely how to make it now.

However, I think you forgot to mention the golden syrup?

dudara

Naw, I use sugar instead of golden syrup, only difference is that it just takes the sugar that little bit longer to dissolve