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Sugar free caramel slice recipe
Sugar free caramel slice recipe
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Prep Time:
35 minutes
Cook Time:
22 minutes
Total Time:
57 minutes
Decadent slice with gooey salted caramel, buttery biscuit base, and rich chocolate coating.
Ingredients:
  • 312.50 ml plain flour, sifted
  • 100.00 gm rolled oats
  • 125.00 gm Monkfruit Classic Sweetener
  • 63.75 gm desiccated coconut
  • 165.00 gm unsalted butter, diced
  • 36.00 gm sugar free maple syrup
  • 30.00 gm water
  • 1.25 gm bicarb soda
  • 1030.00 gm full fat milk
  • 189.38 gm whipping cream
  • 250.00 gm Monkfruit Golden Sweetener
  • Pinch salt
  • 30.00 gm cornflour
  • 225.00 gm sugar free chocolate
  • 125.00 ml copha vegetable shortening
Instructions:
  • Combine milk, cream, and sweetener in a heavy-bottomed pan over medium heat. Bring to a gentle boil, being careful not to over-boil. Reduce heat to low and simmer until the liquid halves in volume, about 20-30 minutes.
  • Sprinkle in the cornflour and salt to your liking, then cook for an additional 2 minutes. Let it cool, cover with cling film, and chill in the fridge.
  • Preheat your oven to 170ºC. In a large bowl, mix flour, oats, sweetener, and coconut until well combined for the base.
  • Combine maple syrup and butter in a small saucepan over low heat until the butter is fully melted. In a separate bowl, mix bicarb soda with 1 1/2 tablespoons of water. Add the mixture to the saucepan, stirring as it bubbles. Remove from heat.
  • Combine wet and dry ingredients until fully mixed. Press the mixture onto a baking tray lined with non-stick baking paper, keeping the height under 10mm (1cm). Bake for 12 minutes until golden brown, then let it cool.
  • Pour the velvety hot condensed milk onto the buttery biscuit base, then bake for 10 minutes until gloriously golden. Let it cool until perfectly set.
  • Create a rich chocolate topping by melting the chocolate and coconut oil in a small saucepan over medium-low heat, stirring until smooth.
  • Pour the luscious chocolate over the set slice. Chill in the refrigerator until firm, then slice into 18 pieces to serve.

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