Best 4 Australian Walnut Caramel Slices Recipes

CARAMEL SLICE

Steps:

• Preheat the oven to 170°C (150°C fan-forced). Grease a shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
• Combine sifted flour, coconut, sugar and melted butter in a medium bowl; press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.
• Combine condensed milk, extra butter and syrup in a small saucepan; stir over medium heat until smooth, pour over base. Return to oven; bake for 25 minutes. Cool.
• Combine chocolate and oil in a small saucepan; stir over low heat until smooth. Pour chocolate over caramel. Refrigerate slice for about 3 hours or until set, before cutting.

CARAMEL SLICE (MILLIONAIRE'S SHORTBREAD)

Steps:

• Preheat the oven to 320°F (160°C).
• Butter a rectangular 11x8 inches (28 cm x 18 cm) mold, preferably with a removable bottom.
• In a bowl, mix all the dough ingredients, form a dough without kneading too much and pack the mixture in the mold.
• Bake for 15 minutes until the surface is golden.
• Remove from the oven and let cool completely.
• Preheat the oven to 350°F / 170°C.
• In a non-stick pan, melt the butter over low heat and add the brown sugar, sweetened condensed milk, golden syrup, and the vanilla. Boil for 5 minutes without ever stirring.
• Pour the caramel on the biscuit base and bake again for 10 minutes.
• Let the cake stand in the refrigerator for 30 minutes.
• Melt the chocolate and oil in a bain marie (water bath) and pour it over the cake.
• Let cool in the refrigerator for at least 2 hours before serving. Cut into square slices.

AUSTRALIAN WALNUT CARAMEL SLICES RECIPE - (4.7/5)

Steps:

• 1. Heat oven to 350 degrees. Line a 9-by-9-inch baking pan with non-stick aluminum foil, bringing the sides up and over the pan; set aside. 2. In a mixer bowl, beat together 1 cup of the butter (2 sticks) and 1/2 cup of the granulated sugar until light and creamy. Add flour gradually and mix until blended. Place dough into prepared pan and pat down evenly. Bake for 30 minutes or until golden brown. Remove from oven and set aside on wire rack. Turn off oven. 3. Place remaining 1/2 cup butter (1 stick) and remaining 1/2 cup sugar in a medium heavy saucepan over low heat until butter is melted. Add condensed milk and honey, and stir constantly until mixture is very thick and caramel-colored, about 25 minutes. 4. Remove from heat, add walnuts, and stir to combine. Cool for 10 minutes in pan, then pour over baked crust. Set aside to cool. 5. Melt the chocolate in a saucepan over low heat and pour over caramel layer, spreading to edges. Refrigerate at least 3 hours, or overnight. 6. Lift base up with foil and peel off foil. Place on work surface and cut into slices or squares to serve. Makes 24 cookies. Refrigerate, covered, any leftovers. The cookies keep well in refrigerator.

WALNUT CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage)., Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.