Domestic Goddess: Chewy Coffee Infused Caramel Slices

We were madly craving for some caramel slices like the ones you can get from the caf at VCA and what better than to mix in two of what we love at the caf: COFFEE and CARAMEL SLICES. Also we wanted to share these babies at uni so.. yeah.


Chewy caramel slices are always the way to go when in need of a yummy snack, and infusing coffee in it will definitely be an eye- opener. Literally. This dessert is not necessarily the quickest to make, but still. Totally worth your time. It tastes amazing.

As you can see above, we have the necessities. Plain flour (we used wholemeal), caster sugar, butter (we used salt reduced, but feel free to use any kind), golden syrup, skimmed condensed milk, dark chocolate pieces and a nespresso pod. To make these without coffee, simply.. omit the coffee. Simple. And if you dont have a nespresso machine, just use any kind of coffee. 

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You will need: 

Pastry

• 1 cup of plain flour

• 1 tbs nespresso shot or 1tbs coffee shot

• 125g butter, melted

• 3/4 cup caster sugar

Caramel mid-section

• 1/2 cup golden syrup

• 125g butter, melted

• 400g condensed milk

Chocolate

• 200g dark chocolate

• 2 tbs vegetable oil

Steps:

1. Preheat your oven to 180C fan forced.
2. Place half the flour, butter and sugar into a bowl and mix till it reaches a crumble- like consistency. 
3. Add in the nesspresso/ coffee shot and add in the rest of the flour and mix.
4. Place the crumb-like mixture into a flat baking pan lined with baking paper and use the bottom of the cup to flatten it out by pressing it into the pan.
5. Bake for 15 minutes or until golden and place into the fridge to cool.

1. To make the filling, mix in the butter, condensed milk and golden syrup into a saucepan over very low heat. Keep stirring and allow it to thicken slightly for about 5-7 minutes. The caramel should turn a light golden brown.
2. Immediately pour over the COOLED pastry you just made and back for another 20 minutes or until it has reached a slightly more darker gold colour.
3. Refrigerate until cooled COMPLETELY.

1. Place chocolate and oil in a double boiler. (Simmering water in a saucepan and a heatproof bowl on top ) The chocolate should be on the heatproof bowl and the bowl should not be in contact with your simmering water to prevent the chocolate from burning. Stir until it has reached a melted, glossy and smooth consistency.
2. Pour on top of cooled caramel. Its kind of tricky to get it even so, just play around with it. I just tilted mine till no tomorrow and that worked. It got into all those knook and crannies. Also, it looked sort of.. home made. Which is the point, really.
3. Refrigerate for 2 hours or until set.

We are done. Enjoy your chewy coffee infused caramel slices! 

If you do happen to try this recipe, let ProofThatDancersEat know how you went with a comment down below! Alternatively, you can instagram us a photo and tag @ellyasam and @mealors! :) Hope this recipe helped you make awesome chewy coffee infused caramel slices!

Also, click onto Domestic Goddess on our labels section on the right hand bar for more recipes. Feel free to suggest recipes as well!