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Tan square
Because someone mentioned sweetened condensed milk last week, I have been thinking about tan square. This is a kind of caramel slice which I think is peculiar to New Zealand, and it is my favourite!
This is adapted from a family friend's recipe for caramel slice, at my mother's request - it makes a lot of caramel. This means you get a very thin, buttery base, so if you like base, you might want to double that part of the recipe. If you're just in it for the caramel, no need ;)
Also: a NZ cup is 250ml - I don't know if sizes are the same everywhere.
Base
125g butter
½ cup castor sugar
1 cup flour
Cream butter and sugar until light. Stir in flour in two lots until well-mixed. Use baking paper to line a shallow baking tin (19x29cm or whatever you have that's closest). Press two thirds of the mixture evenly over the base of the tin – you'll probably need to use your hands for this. Put the tin in the fridge while you make the caramel.
Reserve the leftover base mix – you probably want to add a dash more flour so that it will crumble properly.
Caramel
400g can condensed milk
½ cup castor sugar
3 tbsp golden syrup
125g butter
1 tsp gelatine dissolved in 2 tbsp boiling water
Combine all ingredients (except gelatine in water) in a saucepan. Stir over a low heat until the butter melts and the sugar dissolves. Continue stirring while the mixture comes to the boil, then add the gelatine mix.
By our powers combined...
The oven should be pre-heated to 180°C/350°F. Get your base out the fridge, and pour the caramel mixture evenly over it. Then crumble over the reserved base mix. If you are feeling extra fancy, add some chocolate chips or chopped walnuts to the crumble.
Bake for 30 minutes. Cool and cut into squares. You can eat it then, but it will taste even better the next day.
This is adapted from a family friend's recipe for caramel slice, at my mother's request - it makes a lot of caramel. This means you get a very thin, buttery base, so if you like base, you might want to double that part of the recipe. If you're just in it for the caramel, no need ;)
Also: a NZ cup is 250ml - I don't know if sizes are the same everywhere.
Base
125g butter
½ cup castor sugar
1 cup flour
Cream butter and sugar until light. Stir in flour in two lots until well-mixed. Use baking paper to line a shallow baking tin (19x29cm or whatever you have that's closest). Press two thirds of the mixture evenly over the base of the tin – you'll probably need to use your hands for this. Put the tin in the fridge while you make the caramel.
Reserve the leftover base mix – you probably want to add a dash more flour so that it will crumble properly.
Caramel
400g can condensed milk
½ cup castor sugar
3 tbsp golden syrup
125g butter
1 tsp gelatine dissolved in 2 tbsp boiling water
Combine all ingredients (except gelatine in water) in a saucepan. Stir over a low heat until the butter melts and the sugar dissolves. Continue stirring while the mixture comes to the boil, then add the gelatine mix.
By our powers combined...
The oven should be pre-heated to 180°C/350°F. Get your base out the fridge, and pour the caramel mixture evenly over it. Then crumble over the reserved base mix. If you are feeling extra fancy, add some chocolate chips or chopped walnuts to the crumble.
Bake for 30 minutes. Cool and cut into squares. You can eat it then, but it will taste even better the next day.