Culture Street

Food

Salted Caramel Slice

On September 25, 2015

Our variation of the classic caramel slice has a modern twist — a crunchy polenta base, rich sticky caramel, all finished off with a sprinkling of sea salt flakes.

Makes eight pieces • Preparation time 30 minutes • Cooking time 1 hour 10 minutes

Base
185 g (6½ oz/1 cup, lightly packed) light brown sugar
130 g (4½ oz/2?3 cup) fine polenta
110 g (3¾ oz/¾ cup) self-raising flour
½ teaspoon baking powder
135 g (4¾ oz) butter, melted

Filling
60 g (2¼ oz) butter, melted
90 g (3¼ oz/¼ cup) golden syrup
(light treacle)
2 x 395 g (14 oz) tins condensed milk
½ teaspoon sea salt flakes

Preheat the oven to 180°C (350°F). Lightly grease and line the base and sides of an 11 x 34 x 2.5 cm (4¼ x 13½ x 1 inch) rectangular loose-based baking tin with baking paper, cutting into the corners to fit and allowing the paper to extend about 2.5 cm (1 inch) above the sides.

For the base: Sift the sugar, polenta, flour and baking powder into a medium bowl, add the melted butter and mix until incorporated. The mixture will resemble fine breadcrumbs.

Press evenly into the prepared tin. Bake for 25–30 minutes until golden brown, then set aside.
For the filling: Combine the melted butter, golden syrup and condensed milk in a heavy-based saucepan, place over medium heat and stir constantly, especially scraping around the sides and edge of the pan to prevent sticking. Keep cooking and stirring for approximately 10–15 minutes until the mixture starts to thicken.

Pour over the base and spread evenly. Sprinkle with sea salt and bake for a further 20 minutes or until golden in colour. Leave to cool in the tin before slicing.

Cut into eight 4.25 x 11 cm (12?3 x 4¼ inch) pieces.

The Cook & Baker_FINALCOV-3Recipes and images from The Cook and Baker by Cherie Bevan and Tass Tauroa (Murdoch Books) $49.99 available now. Buy the book here.

You Might Also Like

Food

THIN APPLE AND ALMOND TARTS

SERVES 4

On November 25, 2016

Books

The Best Books for the Home

Food and the home are central to our existence. We celebrate all that is good about the home with a selection of stunning books.

On April 12, 2016

Food

Zucchini noodles with herby cherry tomatoes, lemon & feta

• SERVES 4 •

On October 14, 2016
 

Food

Azerbaijani chicken with prunes & walnuts

Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match;...

On July 24, 2015

Food

Banana and Strawberry Thick Shake

Two terrific smoothies to give you a wellbeing boost.

On September 1, 2016

Food

Lemon Curd

Lemons are in season! If you’re lucky enough to have a lemon tree, one of the simplest ways to get rid of your lemons is to make lemon curd.

On August 22, 2013
 
Copyright © 2012 - 2020 Culture Street
Contact: info@culturestreet.com.au