passover week - passover chocolate caramel slice

passover week - passover chocolate caramel slice

• 6 Apr 2015

Hi every-one,

welcome to the last of this year's Passover recipes. I’d hoped to share this recipe with you last year but I hit a snag. I emailed this organization asking whether golden syrup and condensed milk were kosher for Passover. Unfortunately I received a response that they were not because there was a potential for contamination during the processing.  You can’t make this recipe without condensed milk so I was both disappointed and surprised. Disappointed because I couldn't share the recipe with you and surprised because all my baking life, I've used condensed milk to make Passover coconut macaroons.  

I've been on the case ever since and I've got some good news for you. Here’s the response from another organization saying it’s okay to use condensed milk as long as there’s Kosher for Passover certification on the label. So if you’re happy with this information, then this recipe is for you. 

If you’re not happy to use tinned condensed milk or you can’t find a certified tin, I've tracked down a recipe so you can make it at home. I've not tried out the recipe so I can’t vouch for its success though. I also have good news on the golden syrup front. Tate and Lyle golden syrup (the brand in my kitchen) is kosher for Passover. If you can’t track down this brand, honey or maple syrup would do at a pinch but it will taste a little different. 

Chocolate caramel slice must be one of my work colleague’s absolute favourite treats. I took this into work and it was demolished in an instant, which I took as a good sign. 

Here’s the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Passover Chocolate Caramel Slice - makes 16 large squares

Base   

1 cup Passover baking mix, sifted   

½ cup brown sugar   

½ cup desiccated coconut   

110 - 125g butter (4 oz), melted   

  

Filling   

2 x 400g cans sweetened condensed milk   

⅓ cup golden syrup   

60g (2 oz) butter, chopped
2 tsp Passover vanilla extract (or omit)  

  

Topping   

25g (1 oz) butter, chopped   

150g (5 oz) dark chocolate, chopped  

  

Make base  

Preheat oven to 180°C/350°F. Line a 3 cm deep, 28 x 18 cm (base) lamington pan or 8 inch square tin with non-stick baking paper. Using the 8 inch tin will result in a really thick layer of caramel filling 

Combine all base ingredients in a bowl. Mix well before lightly pressing into the prepared tin. Bake for 15 to 20 minutes, or until golden brown. Remove from oven and allow the base to cool.   

Make filling  

Place the condensed milk in a saucepan over medium heat and cook, whisking for 6 - 8 minutes or until slightly thickened. You can also do this step in the microwave, placing the condensed milk in a large microwave safe bowl, stirring every minute. Add the remaining ingredients to the condensed milk mixture and stir thoroughly until well combined. Pour the filling over the cooked base and bake for 15 - 20 minutes or until the filling is golden brown and firm.  Allow to cool completely before refrigerating the slice for 3 to 4 hours, or until set.  

Make topping  

Place butter and chocolate into a heat-proof bowl over a saucepan of simmering water and stir until melted. Pour over the caramel layer, spreading evenly with a palette knife or offset spatula. Refrigerate until set before cutting into squares using a knife dipped into hot water.  

This recipe is simply is delicious and I must warn you that often one piece is just not enough!

I hope you've all had a great Easter break. See you all again next week.

Bye for now,

Jillian