Caramel ginger slice

September 30, 2014 (Last Updated: January 11, 2019)
Caramel ginger slice recipe

The perfect tea time treat – caramel ginger slice. The sweet ginger taste pairs will with a delicious Rooibos tea or a mug of strong coffee.

Recipe by Donna Hay

Print Recipe

Caramel ginger slice

Serves: 12
Cooking Time: 20 mins + 2 hrs to set

Ingredients

  • 500g gingernut biscuits, chopped
  • 220g butter
  • 175g (1 cup) dark brown sugar
  • 250ml (1 cup) light corn syrup
  • 1 x 395g tin sweetened condensed milk
  • 15ml (1 tbsp) good quality cocoa, sifted
  • 80ml coffee-flavoured liqueur

Instructions

1

Place the biscuits in a food processor and process until roughly chopped.

2

Press half of the biscuit crumbs into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper, reserving the remaining biscuits. Set aside.

3

Melt the butter in a saucepan over low heat. Add the sugar and whisk until well combined. Add the corn syrup and condensed milk, increase heat to high and bring to a boil. Cook, whisking continuously, for 10 – 12 minutes or until thickened.

4

Remove from the heat, stir through the cocoa and liqueur and pour over the biscuit base.

5

Press the reserved biscuits onto the caramel. Cool at room temperature for 2 hours or until set.

6

Slice to serve.

If you loved this caramel ginger slice, then you will definitely enjoy these recipes (take our word for it):

Super-easy lemon cheesecake (gone are the days of overly fussy cheesecakes)

Peppermint Crisp fridge tart (one of your all-time favourites)

Chocolate malva pudding (a traditional South African dessert with a delicious, chocolatey twist)

More From FHE:

September 30, 2014 (Last Updated: January 11, 2019) By
Send this to a friend