Ingredients
Base
- 115 g Butter
- 115 g brown sugar
- 150 g self-rasing flour, plus extra
Caramel
- 1 can condensed milk
- 45 g Butter
- 60 g golden syrup
Chocolate
- 1 Block of Chocolate, (eg Cadbury 220g)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 degrees and line a lamington tin with baking paper.
- Place all base ingredients in the bowl and blitz on turbo a couple of times to combine. Then mix on about speed 8 for a few seconds until the mixture is damp and crumbly. You may need to add some extra flour if it's too wet. I often add 10-20 more grams, experiment until you find the base texture you prefer.
- Press base mixutre into lined tin and bake for 15 minutes. Don't worry about washing out your bowl, just continue on to the next step.
- While your base is baking, melt butter for a couple of minutes on a low heat and speed in your bowl (eg 50 degrees for 2 minutes, low speed - this will depend on how cold your butter is to start with). Add condensed milk and golden syrup and mix on a low speed until combined.
"Warm Up" Pour caramel over the baked base, spread it out and cook in oven for 15 minutes. The caramel will go golden and start to bubble.- As soon as you pull the cooked caramel out of the oven, place the whole block of chocolate directly on top of the hot caramel. Give it a minute or so to soften, then spread with a spatula. Score chocolate with a knife (in the lines where you will cut it, so it's easier to cut slices later without chocolate cracking), then refrigerate until set.
Enjoy!
Base
Caramel
Chocolate
Tip
A Thermomix version of my Grandma's beloved recipe. This is a family favourite that has been passed on to many, many admirers!
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Tried this recipe as my first ever attempt of making caramel slice and it was an absolute success. Took it to work and all my colleagues couldn't stop raving about it. Can't wait to make it again
I've made this recipe just about every week since getting my thermi a couple of months ago. Only change I've made is doubling the caramel ingredients to get a thicker caramel in the middle. Family favourite 😊
This is the BEST caramel slice I have ever tried it's so easy and tastes AMAZING... so easy I loved it thanks for sharing 💜
This was so yummy and easy to make. It really does taste like something Grandma used to make!