I’m a bit blasé about chocolate; can pretty much take it or leave it. Caramel is another matter. I would never turn down caramel. If a bowl of caramel happened to be in my fridge, I would eat it by the spoonful. For breakfast.
If you’re a fellow caramel fiend, try this technique: make this slice for a friend and then invite yourself around to eat some.
Salted caramel slice
From Fiona Smith’s recipe in Cuisine magazine, issue #148
For the base:
butter 90g, melted
light brown sugar 115g
fine cornmeal 80g
plain or gluten-free flour 80g
baking powder 1/2 teaspoon (check it’s gluten free if that’s a concern)
Melt the butter and add the other ingredients, stirring really thoroughly to get rid of any lumps. Press into a lined tin measuring about 20 x 15cm. Bake at 180°C for 12 – 15 minutes, until lightly browned and puffed up. Leave to cool slightly before pouring over the caramel.
For the caramel:
condensed milk 400g
golden syrup 3 tablespoons
flaky sea salt 2 teaspoons
Melt the first three ingredients together, stirring regularly until the mixture turns a light golden colour. Pour the caramel over the base and sprinkle the salt evenly over the caramel – it’s best to do this with your fingers, if you do it with a spoon you’ll end up with heavily salted patches. Put the slice back in the oven for about ten minutes – keep an eye on it. You may need to turn it around in the oven so that it browns evenly.