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Malted Caramel Slices


Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just sweet and rather tasteless. Not so with these! Muntons gave me a recipe to try using their Spraymalt (dried malt extract, DME) and malt extract in place of some of the sugars and golden syrup in the traditional recipe, in both the base and the caramel, from a staff member there called Patsy. What a transformation. The overtones of Ovaltine/Maltesers makes these really delicious with a much more complex flavour. It has been a job to keep them long enough to grab a photo. Here is the recipe - simply add the Spraymalt with the sugar and smell the difference right away!

Biscuit Base: 340g plain flour 225g butter 55g Sugar 55g Spraymalt light Pinch of salt

Preheat your oven to 160C, 325F or gas mark 3. Grease and flour (or line) a baking tray – a Swiss-roll tray is ideal. Put the flour and salt into a mixing bowl, rub in the butter then stir in the sugar and Spraymalt light. Lightly work the mixture together until it forms a smooth stiff ball of dough, then, roll into the baking tray. Prick all over with a fork and chill for 15 minutes. Bake until golden brown (about 20-25 minutes).

Caramel Filling: 170g butter 40g sugar 40g Spraymalt Light 140g can of sweetened condensed milk

Place all ingredients into a saucepan, heat over low heat and stir continuously. Let simmer gently for 5 to 7 minutes, still stirring, let cool slightly then spread over biscuit base. Place in fridge and cool.

Chocolate Topping: 150-200g bar of chocolate (dark or milk - we used a bar of dark Green and Black cooking chocolate)

Melt the chocolate in the microwave for about a minute or in a bowl over a pan of water. Spread over the cooled caramel. Allow to cool - avoid the 'fridge at this stage or the chocolate may develop a bloom (discolouring).

Slice and eat!

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