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Espresso caramel slice recipe
Espresso caramel slice recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate the classic Australian caramel slice by adding espresso for a sophisticated twist. Customize the caramel texture to your liking - firm when refrigerated or gooey at room temperature. Enjoy a blend of sweet textures with distinct undertones in each bite, transporting you to a nostalgic caramelly heaven.
Ingredients:
  • 200g plain chocolate biscuits
  • 90g unsalted butter, melted
  • 300g baking dark chocolate, finely chopped
  • 1 ½ tbsp vegetable oil
  • 50g baking white chocolate, finely chopped
  • 500g white chocolate melts
  • 30.00 ml instant coffee
  • 10.00 gm boiling water
  • 80g unsalted butter, chopped
  • 395g can sweetened condensed milk
  • 150g (1 1/2 cups) walnuts, coarsely chopped
  • 250ml (1 cup) double cream
  • 2.40 gm sea salt flakes
  • 315g (1 1/2 cups) caster sugar
  • 25.00 gm liquid glucose
  • 125g unsalted butter, chopped
Instructions:
  • Place baking paper in a 4cm-deep, 20 x 30cm slice pan, making sure to extend the paper 5cm over the long sides.
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until mixture is well combined. Press mixture firmly into prepared pan using a straight-sided glass. Chill in the fridge for 30 minutes.
  • Place the white chocolate melts in a large heatproof bowl. Mix the coffee and boiling water in a small bowl until the coffee is dissolved, then set it aside.
  • In a small saucepan, gently melt the butter over low heat. Stir in the condensed milk and cook for 2-3 minutes, stirring constantly until it's hot (be cautious to avoid burning it at the bottom of the pan). Pour the mixture over the white chocolate and stir slowly until melted. Add coffee and walnuts, then pour the mixture over the biscuit base, spreading it evenly. Refrigerate for 2-3 hours until set.
  • Simmer cream and salt until nearly boiling in a saucepan. In another pan, dissolve sugar and glucose in water over low heat. Increase heat and boil without stirring until golden brown. Remove from heat.
  • Gently fold the cream mixture into the caramel. Heat over medium heat, stirring constantly, for 3-4 minutes until smooth. Allow to cool for 10 minutes. Mix in the butter until melted and fully incorporated. Pour over the fudge and cool at room temperature for 1 hour.
  • Combine dark chocolate and 1 tablespoon of oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until smooth, about 1 minute 30 seconds. Set aside.
  • In a small microwave-safe bowl, combine white chocolate and the remaining oil. Microwave on HIGH for 1 minute, stirring halfway through, until melted. Transfer the mixture to a piping bag.
  • Drizzle dark chocolate over the caramel layer. Pipe delicate lines of white chocolate on top. Use a skewer to swirl the white chocolate through the dark chocolate, creating a beautiful feathered design.
  • Chill in the fridge for 4 hours until firm. Unmold and slice into squares using a hot, sharp knife. Enjoy!

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