Salted Caramel Slice / aka Baking Therapy

Last week uni made me cry, how insensitive of it.
The way I deal with things that make me cry is by baking. Its my own form of therapy.
So last week, I got home and I made Salted Caramel Slice. Another of my obsessions. It came out pretty ugly looking, but thats okay. I very much enjoyed eating it.

I urge you all to try this, as the stress continues to build. Making something both delicious and beautiful does wonders for the soul. Release that tension through gooey sugary and slightly salty goodness.

 Image
Heres the recipe, from the cuisine website

Salted Caramel Slice

Ingredients

115g light brown sugar
80g fine ground cornmeal
80g self-raising flour
1⁄4 teaspoon baking powder
120g unsalted butter
3 tablespoons golden syrup
395g can sweetened condensed milk
1 teaspoon flaky sea salt

Directions

  1. Preheat the oven to 180°C. Butter a 26cm x 15cm slice tin and line the base and sides.
  2. In a bowl, mix the brown sugar, cornmeal, flour and baking powder together. In a small saucepan, melt 90g of the butter. Add the melted butter to the dry ingredients and mix until well combined. Firmly press the mixture into the prepared tin, using the back of a spoon.
  3. Bake for 10-12 minutes or until lightly browned and slightly risen.
  4. Set aside to cool while you’re making the caramel. To make the caramel, place the remaining 30g butter and the golden syrup in a heavy-based saucepan over medium heat. Stir occasionally until the butter has melted then add the condensed milk. Stir constantly over medium heat for about 8 minutes, or until the caramel thickens and darkens slightly.
  5. Spread the caramel evenly over the slice base and sprinkle with the flaky salt. Return to the oven for a further 12 minutes (or more). Don’t be afraid to bake it heaps, until the top is nice and brown.
  6. Allow the slice to cool to room temperature then cut into 18 pieces (or 36 if you want bite-sized treats). Store in an airtight container for up to 1 week.

Enjoy

Kate x

Link to original recipe here

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