Friday, June 25, 2010
Tan Slice - an old favourite
Tan slice is another old favourite of mine. I absolutely love caramel slice of any kind, but there is something about tan slice - you can keep eating it without it ever seeming to be too rich. As I mentioned, my youngest sister was up last weekend and she loves caramel slice as much as me. I hadn’t had a lot of time to bake for her arrival, but on Saturday morning I made tan slice as a weekend treat for us. The other thing I love about making it, is that you don’t have to ice it, so it is fast to make.
I have mentioned on my blog before that my key to tan slice is to make a lovely, thick caramel so that there is a good ratio of caramel to base, and also to slightly under cook it so that you have a gooey, soft, unctuous slice rather than one that is a bit crisp or crumbly or where the caramel flavour has disappeared and it all tastes just a bit burnt. Tan slice isn’t the most elegant looking caramel slice around, but it is great to have in the tins – if it makes it that far!!
½ tsp vanilla
1 tsp baking powder
1/2c chocolate chips
• Cream butter and sugar, then stir in vanilla.
• Stir in dry ingredients
• Press 2/3 of the mixture into a lined 23cm square tin, pour over the following caramel, mix the rest of the base mixture with the chocolate chips and crumble over the caramel
• Bake at 180c for 20-25 minutes
1 x 400g tin condensed milk
2 tbsp golden syrup
• Combine all ingredients in a small pot and heat, stirring until melted together and thickened