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Big Exciting News

Posted Aug 10 2012 6:00pm

In January I am going on a month-long holiday around USA with my boyfriend and we have just finished booking our flights!

We are going to Hawaii for my sister’s small intimate wedding with her American fiance. Then off to Cancun just me and my boyfriend then Miami, stopping off in Ohio (finace’s hometown for the American reception) then New York which just happens to be the boyfriend’s 21st Birthday – doesn’t get more exciting than that! Then too Las Vegas to fully enjoy the legality of being 21 in America then San Francisco, Los Angeles and home.

A jam-packed holiday adventure which I couldn’t be looking forward to more! All the buzz of planning an overseas trip and finalising our flight bookings called for a celebration. A celebration through baking. It was difficult deciding on just one thing to bake, so I baked two.

Red velvet cheesecake swirl brownies (stay tuned!) and chocolate caramel slice. I decided to firstly show you the caramel slice a recipe I came across one afternoon when I was working. It also has some very handy hints on making the perfect caramel filling using the soft ball technique.

Here is the recipe as follows and I hope you enjoy cooking and eating this creation.

Chocolate Caramel Slice

Makes: 18 approx.


  • 2 cups plain flour
  • 150g melted butter, cooled
  • 1 cup castor sugar
  • 1 egg light whisked
  • 1 tsp vanilla extract
  • 2 x 395g sweetened condensed milk
  • 125g unsalted butter
  • ¾ cup dark brown sugar
  • ¼ cup golden syrup
  • 150g chocolate, chopped


  1. Preheat oven to 180 C. Grease and line base and sides of a 26 cm x 16 cm slice pan
  2. Combine flour, butter, castor sugar, egg and vanilla in a bowl. Press mixture evenly over base of pan. Bake for 25 mins, until lightly browned. Cool
  3. Meanwhile, to make caramel filling combine condensed milk, butter, brown sugar and golden syrup in a heavy-based saucepan on low heat. Cook stirring for 3-4 minutes, until melted and smooth. Increase heat to medium and cook, stirring for 15-20 mins, until thick and brown and mixtures reaches soft ball stage**. Remove from heat.
  4. Pour caramel filling over sliced base. Tap pan on a flat surface to remove any air bubbles from caramel. Refrigerate 2-3 hours.
  5. Melt chocolate in a heat proof ball, allow it to cool and then spread over caramel. Refrigerate 30 mins.

** Soft ball stage can be determined by dropping a spoonful of the caramel filing into a bowl of very cold water. In the water use your fingers to gather the filling into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

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