s’more caramel slice
- 250g malt biscuits
- 125g unsalted butter, melted
- ½ cup (125ml) warm water
- 2 tablespoons gelatine powder
- 1½ cups (330g) caster (superfine) sugar
- ⅔ cup (230g) liquid glucose+
- ½ cup (125ml) water, extra
- 1 teaspoon vanilla extract
- 200g dark chocolate, chopped
- 1 tablespoon vegetable oil
- 1 cup (300g) store-bought thick caramel or dulce de leche
- Place the biscuits in a food processor and process until a fine crumb forms.
- Add the butter and process until combined.
- Using the back of a spoon, press the mixture evenly into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Set aside in the refrigerator.
- Place the warm water in the bowl of an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.
- Place the sugar, glucose and extra water in a small saucepan over medium heat and cook, stirring, until the sugar has dissolved.
- Increase heat to high and bring to the boil. Add a sugar (candy) thermometer and cook, without stirring, for approximately 5–7 minutes or until the temperature reaches 115°C (239°F) on the thermometer.
- With the mixer on high speed, gradually pour the hot sugar syrup in a thin, steady stream into the gelatine mixture.
- Add the vanilla and beat for 3–4 minutes or until thick and fluffy.
- Working quickly, spoon the mixture into the prepared tin, and using a greased spatula, smooth the top. Refrigerate for 10 minutes or until just firm.
- While the marshmallow is cooling, place the chocolate and oil in a small bowl set over a saucepan of just simmering water, stirring until melted and smooth. Set aside for 10 minutes to cool slightly.
- While the chocolate is cooling, spoon the caramel over the marshmallow and spread to an even layer. Refrigerate for 10 minutes to firm slightly.
- Pour over the cooled chocolate, smooth the top with a spatula and refrigerate for 20 minutes or until firm.
- Using a hot sharp knife, cut into bars to serve. Makes 8.
+ Liquid glucose is available from the baking aisle of most supermarkets.
Tip: Store in an airtight container in the refrigerator for up to one week.
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