Caramel Slice

Woman’s Day, April 7, 1997

Caramel Slice Base ¾ cup sugar 1 ¾ cups flour 125g butter, softened 1 egg 1 tsp baking powder

Instructions 1. Preheat oven to 180C. Lightly grease a 26cm x 17cm shallow baking tin. 2. Beat together butter and sugar until light and creamy. Add eg; beat well. 3. Combine flour and baking powder. Add to the creamed mixture; mix to a soft dough 4. Press dough evenly over the base of the prepared tin. Bake for 20-25 minutes, until light golden.

Caramel Filling 397g can sweetened condensed milk 50gm butter ¼ cup golden syrup

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While the base is cooking, prepare the caramel filling: Combine the condensed milk, butter and golden syrup in a saucepan. Stir over a low heat until the butter has melted and the filling is smooth and glossy. Pour the caramel filling over the hot base, spreading evenly. Return slice to the oven for 6-8 minutes until filling begins to bubble around the edges. Remove from oven; set aside to cool.

Icing 1 cup icing sugar 2 tbsp cocoa 2 tbsp butter boiling water, to mix

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To make the icing, place icing sugar, cocoa and butter in a mixing bowl. Add enough boiling water to mix to a smooth consistency. Spread evenly over cold caramel filling, leave to set, then cut into bars or squares. Store in airtight container.