I didn't learn this from travelling - but unless I post this receipe, Mell will blacklist me 😉
Chocolate Caramel Slice
300g of finely crush biscuits (half shortbread, half Marie/milk biscuits)
Method: Crush biscuits in a blenders until they are fine - mix melted butter, and spread across base of pan. Allow to cool.
100g caster sugar
800g condensed milk (2 tins)
4tbsp golden syrup
8 drops of vanilla essence (enough to cover a small cap)
Method: Put all ingredients into a saucepan and cook over a low heat - stir continuously otherwise it will burn. When the colour of the mixture changes to a light orange, it is almost ready - this may take 20-30 minutes. It may be worth turning the heat up for one or two minutes at the end (or you can just cook for longer) as this thickens the mixture as this prevents it from running when out of the fridge, but be careful if you do as things can go wrong - see below.
Very important not to overcook - if you cook it until the mixture becomes a darker orange, the butter will soon start to separate - if this occurs, immediately turn off the heat and stir like crazy, the caramel will be richer but not soother. If the butter separates too much, you will need to start again. The difference between usable caramel and non-usable is only about 30 seconds, so this is a matter of trial and error. It is best not to let the butter separate, but stop heating until just before the orange colour becomes too dark.
Once this is done, pour onto the base and allow to cool.
280g of milk chocolate
20g of butter
Method: Put both ingredients in a pan and melt the chocolate and butter until it is smooth - so you will need to keep stirring. Once fully melted, pour on top of the caramel, and allow to cool. Best to store in a fridge.
Try to cook one day ahead of eating (if you can resist the temptation for that long) as it tastes better once everything sits in the fridge for that period of time.
The caramel portion is very tricky, so it may take a few attempts, but be persistent - it is worth the effort!