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Caramel slice

A recipe from

Caramel slice with salted caramel popcorn

Makes 24 slice

• 120g cake flour
• 50g desiccated coconut
• 100g Demerara sugar
• 100g melted butter

Caramel layer
• 110g golden syrup
• 2 x 400g tins sweetened condensed milk

Chocolate layer
• 200g dark chocolate
• 50ml canola oil
• 2 handfuls Salted caramel popcorn for garnish

Preheat the oven to 180°c. Grease and line the base of a 20cm x 30cm baking tray. Mix together the flour, coconut, sugar and butter together and press into the base of the lined tray. Bake for 15 minutes or until golden. Remove from the oven.

Place the syrup, butter and condensed milk into a saucepan and simmer gently for 5 minutes, stirring continuously until the sauce has slightly thickened. Remove from the stove and strain. Pour the strained mixture over the cooked base and bake for 20 minutes or until the golden. Refrigerate until completely cooled.

Melt the chocolate and oil together and pour over the cooled caramel – refrigerate until set and cut into slices.

Salted caramel popcorn

• 2 handfuls homemade popcorn
• 100g sugar
• 50g water
• The juice of half a lemon
• Maldon salt

Line a baking tray with foil and cover with popcorn.
Place the sugar, water and lemon juice in a small pot, stirring continuously until all the sugar has dissolved. Bring to the boil and boil until the sugar syrup turns caramel. Pour the caramel over the popcorn and give it a good mix. Scatter generously with Maldon salt and set aside to cool.