Scotch Finger Caramel Slice Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 15 minutes
Cooking time: 50 minutes
Makes: 40 mini caramel slices
Ingredients Needed
- 200g/7oz Mini Scotch Finger biscuits/cookies
- 600g/21oz sweetened condensed milk
- 100g/3.5oz salted butter, cubed
- 3 tablespoon golden syrup or brown sugar
- Pinch salt
- 230g/8.1oz dark chocolate
- 25g/1oz coconut oil
Step-By-Step Instructions
Step 1 PREPARE - Line a 18x27cm/7x10.6 inch rectangular lamington tray on the base and sides with one piece of parchment cutting at the corners to fit it in the tin (easier to lift out and contain the caramel). Lay the mini Scotch Fingers stamp side down, snugly fitting them all in the tin until there are no big gaps. Set aside.
Step 2 CARAMEL - Place the condensed milk, butter, golden syrup or brown sugar and salt in a heavy based saucepan and heat on medium heat until the butter has melted. Turn down to low heat and stir. After 20-25 minutes or so you should get a thicker texture to the caramel without many burnt, floating bits.
Step 3 BAKE - Preheat oven to 160C/320F fan forced or 180C/350F conventional. Carefully spoon the caramel over the biscuits and smooth over with an angled spatula. Bake for 20 minutes, rotating halfway to ensure even baking. Allow to cool off on the counter and then either cool completely there or in the fridge.
Step 4 CHOCOLATE - Melt the chocolate in a double boiler or in a microwave on 60% heat in 30 second bursts. Stir in the coconut oil and mix until very smooth and no streaks remain. Spread over the caramel and shake the baking tin to smooth out. Allow the chocolate to set completely. Then unmould and face the slice cookie side up. Cut into mini caramel slices using the cookies as a guide.
Personal Note
A really, REALLY strange thing happened the other day.
TRIGGER WARNING FOR SQUEAMISH AND BLOOD
We were travelling and started our day with a winery and garden tour. The weather had lifted somewhat from a drizzly morning to a bright sunny day by the time we had reached our lunchtime destination. The restaurant had a stunning waterfront view and all of the tables and chairs were positioned towards the view.
After the entrees arrived, I went to the bathroom and when I returned, I looked down at our table. There was a huge amount of blood on the floor spanning almost a metre wide.
"Wha...what happened?" I asked Mr NQN. And before you ask, it wasn't red wine, it was definitely blood.
"I was only gone for a couple of minutes!" I said and had returned to a bloody crime scene. By now the waitress and the rest of the staff had come over and we were all staring at the blood and the bloody footprints that had crossed the floor.
The young waitress pointed at Mr NQN's leg. There was a long gash on his inner ankle. "What the he....." he said lifting his leg up to examine it.
And then we realised what had happened.
It turned out that Mr NQN had picked up a leech at the winery and it had eaten its fill of his blood and fallen off and was making its way across the floor when someone had squished it exploding the blood everywhere across the floor! I spent the next few hours clutching my chest thanking the heavens that it wasn't me because Mr NQN did not care one bit about it. He was completely unbothered. If it was me, I'd be curled up indoors and whimpering on the bed and eating these caramel slices. As for Mr NQN he went straight to Instagram and posted his bloody leg pic!
So tell me Dear Reader, have you seen this Scotch Finger caramel slice? And what would you have done if you were Mr NQN?