Caramel Slice

This recipe uses homemade condensed milk. Alternatively, you can use a 397 g tin, which works just as well.

Method

To make the condensed milk, add the milk and sugar to a saucepan and bring to a simmer over medium heat for about 1 hour 15 minutes, or until it is reduced and thickened. Stir every ten minutes or so to make sure the bottom isn’t catching.

While it’s simmering, preheat the oven to 180°C (160ºC fan-forced). Combine the shortbread ingredients in a large bowl, rubbing them together with your fingers until it forms a fine crumb. Transfer the mixture to a greased 20cm square baking tin, then press it into the bottom firmly with your fingers, creating a smooth layer. Prick the shortbread with a fork and bake for 20 mins or until lightly golden.

Once the condensed milk is looking thick and golden, add the bicarb soda and mix quickly – it will cause the milk to bubble up and become foamy and glossy. Next, add in the butter and sugar and continue to cook, stirring regularly for 5 mins until you have a thick, golden caramel. Remove from the heat and set aside to cool.

Once the shortbread is out of the oven, leave to cool until it’s just warm. Pour the caramel over the shortbread while it’s still in its tin and place in the fridge to set until the caramel is firm, like cold butter.

Remove the tin from the fridge, pour over the melted chocolate using the back of a spoon to level it out, and place back in the fridge to set fully. Slice into squares and enjoy.