Free Recipe Chocolate Carmel Slice 2
Recipe Type: D Recipes
Recipe Preparation: stir
Cooking Ingredients for Chocolate Carmel Slice 2 Recipe
24 Ice cream wafers
6 oz Dark chocolate
1/2 oz Butter
3/4 c Canned sweetened condensed
-milk
1/2 oz Butter
1-1/2 tb Golden syrup
3 ts Peanut butter
Chocolate Carmel Slice 2 Preparation
Date: Wed, 19 Jun 1996 14:13:14 -0400 From: Kathleen Kelly-Collins <KateyKC@AOL.COM> I went crawling today and found the chocolate archives. This recipe sounds great and not too difficult, but I”m not sure what Compound Chocolate is. I have never heard of it. As everybody now knows I am just learning the computer. I am about to cut & paste the recipe, so let me know if it does not come out right. FROM: Mary Ash (smile@owens.ridgecrest.ca.us) I have not made this recipe because I have been too lazy to work out the American measurements. I hope this what you were looking for.Australian Women”s Weekly. Line a 28 cm x 18 cm (11 x 7 ) lamington tin with aluminum foil. Cover base of tin with 12 ice cream wafers. Trim wafers where necessary to fit base perfectly. Remove wafers from tin and cut remaining 12 wafers to correspond. Combine chocolate and butter in top of double saucepan, melt chocolate over simmering water, spread base of tin with half of chocolate. Arrange wafers over chocolate and refrigerate while preparing filling. Combine sweetened condensed milk, butter and golden syrup in saucepan, stir constantly over medium heat until mixture begins to stick and bubble on the base of the pan, continue stirring another 3 minutes; stir in peanut butter.Spread carmel mixture evenly over wafers, arrange rest of wafers on top. Spread wafers with remaining chocolate. Refrigerate 30 minutes or until chocolate is set. Stand at room temperature 20 minutes before cutting. Cut into squares and then into triangles with a sharp knife.The recipes says Compound Chocolate is not recommended for this recipe. EAT-L DIGEST 18 JUNE 1996 From the EAT-L recipe list.
Cooking Temperature:
Recipe Serves: 12
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