Woman’s Day, April 7, 1997

Caramel Slice
Base Instructions
¾ cup sugar 1. Preheat oven to 180C. Lightly grease a
1 ¾ cups flour 26cm x 17cm shallow baking tin.
125g butter, softened 2. Beat together butter and sugar until light and
1 egg creamy. Add eg; beat well.
1 tsp baking powder 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 5. While the base is cooking, prepare the
50gm butter caramel filling: Combine the condensed milk,
¼ cup golden syrup butter and golden syrup in a saucepan. Stir
over a low heat until the butter has melted
and the filling is smooth and glossy.
6. 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 7. To make the icing, place icing sugar, cocoa
2 tbsp cocoa and butter in a mixing bowl. Add enough
2 tbsp butter boiling water to mix to a smooth consistency.
boiling water, to mix Spread evenly over cold caramel filling, leave
to set, then cut into bars or squares. Store in
airtight container.