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
  1. Place the biscuits in a food processor and process until a fine crumb forms. 
  2. Add the butter and process until combined. 
  3. 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.
  4. Place the warm water in the bowl of an electric mixer, sprinkle over the gelatine and stir to combine. Set aside. 
  5. Place the sugar, glucose and extra water in a small saucepan over medium heat and cook, stirring, until the sugar has dissolved.
  6. 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.
  7. With the mixer on high speed, gradually pour the hot sugar syrup in a thin, steady stream into the gelatine mixture. 
  8. Add the vanilla and beat for 3–4 minutes or until thick and fluffy. 
  9. 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.
  10. 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.
  11. While the chocolate is cooling, spoon the caramel over the marshmallow and spread to an even layer. Refrigerate for 10 minutes to firm slightly. 
  12. Pour over the cooled chocolate, smooth the top with a spatula and refrigerate for 20 minutes or until firm. 
  13. 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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