Continuing the recipes that my lovely Mum asked the primary school teacher for back in the 80s. These also became one of the most asked after in my Mum’s baking repertoire. They were so incredibly popular with friends and relations that requests would reach her from guests to bring them along if they were having parties or get togethers. Now it’s time for you to have a go and see just how utterly amazing they really are.
Chocolate Caramel Fingers
Yield 20 slices
Way before Millionaire Shortbread was a popular sweet treat, we had these, Chocolate Caramel Fingers.
For the base
2oz/60g caster sugar (we used rapadura)
6oz/170g self raising flour
For the caramel
1 397g tin of condensed milk
4oz/110g sugar (or rapadura)
2 tbsp golden syrup
For the topping
60z/170g dark chocolate
Soften the butter. Cream the butter and sugar then beat in the flour.
Press into a tin 7" x 11" (28cm x 17.8cm).
Cook on Gas Mark 4/160 fan/180 oven for 15 minutes (until golden brown).
Leave to one side to cool.
In the meantime:
Put all the caramel ingredients together in a pain and boil gently for 10 minutes, stirring all the time until it goes golden brown. This is basically when the sugar has dissolved into the condensed milk and starts to thicken. If you use rapadura, then you will see specks of brown in the caramel. This is not burnt, this is simply the molasses showing (as you can see in our image).
Spread this all over the biscuit base. Leave this to cool in the fridge for a few hours.
When it is cool, melt the chocolate and spread over the caramel.
Refrigerate until completely set.
You can then cut a slice out the end and start removing them from the tin.
Should make about 20 slices.
This cost in total, using the cheapest ingredients from Tesco, just £2.76. You can get around 20 slices out of the tin, which makes it 14p per slice. Cheap as chips!