Wednesday, 3 August 2011

Caramel Slice

I got this recipe from but I changed it to be gluten-free. This is a great recipe if you need to make something but have limited time at home because most of the time is spent in the fridge. I did half before my French class and half after.

Caramel Slice


1 cup GF plain flour
1/2 cup buckwheat flour (or any other GF flour)
120g vegan margarine (for buscuit base)
50g caster sugar
1 x 350g can vegan condensed milk
100g vegan margarine (for caramel)
1½ tbsp golden syrup
200g vegan chocolate (I used 1/2 dark & 1/2 white)
1 Tbl Cornflour
20 x 20cm tin (I used a disposable BBQ one because it's easier to get the slice out and there's no washing up)


Add 120g margarine into the flour and rub to resemble breadcrumbs, then mixing in the sugar. I found the mixture was too wet still so I ended up adding a bit more of both flours till I was happy.

Press this into a  and bake at 180°C for approximately 20 minutes (until golden brown). Leave to cool.

For the caramel place the condensed milk, margarine and syrup in a saucepan. Bring to the boil the reduce heat and simmer for 5 minutes. I found this wouldn't set last time I made it so this time I added cornflour. Pour over the base and refrigerate for about 4 hours.

Once the filling has set, melt the chocolate and spread evenly over the caramel layer. Leave in fridge for about 1 minute, then take out and cut the lines or full squares before the chocolate is fully set. A hot sharp knife works well. Place back in the fridge and chill until completely set (around 20mins).

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