Sweets for my sweet? Yes, please! These delicious slices are the perfect way to curb a sweet craving. They also make lovely gifts for a special someone…
Recipe and styling by Sarah Dall
Photograph by Christoph Heierli
Caramel slices with salted caramel popcorn
- 120g (1 cup) cake flour, sifted
- 50g desiccated coconut
- 100g demerara sugar
- 100g butter, melted
- 110g golden syrup
- 100g butter
- 2 x 400g tins sweetened condensed milk
- 200g dark chocolate
- 50ml canola oil
SALTED CARAMEL POPCORN
- 2 handfuls home-made popcorn
- 100g sugar
- 50g water
- juice of ½ lemon
- Maldon sea salt, to taste
Preheat the oven to 180ºC. Grease and line the base of a 30cm x 20cm baking tray.
Combine the flour, coconut, sugar and butter, and press into the base of the lined tray. Bake in the preheated oven until golden, about 15 minutes. Remove from the oven.
For the caramel layer, place the syrup, butter and condensed milk in a saucepan and simmer gently, stirring continuously until the sauce has slightly thickened, about 5 minutes. Remove from heat and strain using a large sieve. Pour the strained mixture over the cooked base and bake until golden, about 20 minutes. Refrigerate until completely cooled.
For the chocolate layer, gently melt the chocolate and oil together in a bowl over a pot of simmering water or a double boiler.
Pour the chocolate layer over the cooled caramel layer and refrigerate until set.
To make the salted caramel popcorn, line a baking tray with foil and cover with popcorn. Place the sugar, water and lemon juice in a small pot over medium heat, stirring continuously until the sugar has dissolved. Bring to a boil and boil until the sugar syrup caramelises, about 20 minutes (take care not to burn the caramel). Pour the caramel over the popcorn and mix thoroughly. Scatter generously with salt and set aside to cool.
To serve, cut the refrigerated layers into slices and serve with the salted caramel popcorn.