Choc Fudge and Salted Caramel Slice

You'd think this would be over the top sweet, cloying and just wayyy too much, but honestly, it's none of that.

The salt in the caramel counteracts all the sweetness you usually get from a caramel, and by taking the caramel just that little bit further when cooking it, you get the subtle bitter notes that works so well with the dark chocolate. And don't get me started on how good this fudgy chocolate icing is- it may be rich, but the texture is super squidgy and amazing.

Recipe- Makes around 20 pieces

Ingredients

Caramel-

115g caster sugar

60 ml water (1/4 cup)

50g butter

100ml cream

pinch of salt

Base layer-

190g unsalted butter

75g brown sugar

25g caster sugar

1 egg

2 tsp vanilla extract

140g plain flour

1 tsp baking powder

Icing layer-

60g butter

approx. 2 cups icing sugar

25g cocoa powder

approx. 45-60ml warm milk (around 1/4 cup)

For the caramel, place the sugar and water in a medium saucepan, and place over medium heat. Leave, without stirring, until the mixture bubbles and turns a golden brown. Be careful as it starts to colour, as it can burn quickly, so turn the heat down and watch it carefully. If you would like a sweeter caramel, take it to a lighter shade of golden brown. Once it has reached your preferred colour, carefully add the butter and cream (it will splatter and bubble quite violently). Whisk until the bubbling has subsided, then cook until thickened. Add the salt, remove from the heat and leave to cool.

Preheat oven to 180°C, or 350°F, and line a 20cm square tin with baking paper.

For the base layer, melt the butter in the microwave, then whisk in the sugars, egg and vanilla. Add the flour and salt and stir until just incorporated. Pour into lined tin, and spread to the edges. Bake in oven for around 15 minutes, or until just set and starting to colour. While still hot, pour over caramel, and spread to edges. Leave to cool completely.

For the icing, mix together the butter, cocoa powder and sugar till incorporated. Gradually add much warm milk is needed for the icing to become thick, but still slightly drizzly when gently whisked. Pour over base layer, smooth, then leave to chill in the fridge for 15-30 minutes, or until the icing has set slightly.

Transfer to a chopping board and slice into pieces with a large knife. Serve.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Difficult-ish	​12	​30 mins	15 minutes