Ginger caramel slice

October 16, 2021

   

I bought a back-up jar of coconut condensed milk when I was shopping for the lime pie, and it only took a week before I decided to work it into some caramel slice. I always use a decade-long favourite recipe from Steph and Johanna, and this time around I made three adjustments to the caramel layer:

1. I used a can of coconut condensed milk instead of soy condensed milk,
2. I used treacle instead of golden syrup, and
3. I added 1 1/2 tablespoons of ground ginger to the mixture.

There were a few flecks of ground ginger that I couldn't stir smooth in the caramel, and I wondered if I should have strained the mixture before pouring it onto the base. 

Everything seemed to sort itself out during the bake... this slice was magnificent. The caramel was a bit runnier than usual - due either to the coconut/soy switch or to undercooking - but it had the consistency and colour of the caramel you'd find in a Mars bar or Twix. The flavour was much stronger, like gingerbread! For some (including me as a kid), this is probably sullying a classic, but Michael and I are instant fans of this easy-to-make spin-off flavour.