My baking challenge started out as a very bumpy ride because I messed this recipe up 4 times before I got it right. But folks the good news is, I’ve made all the mistakes for you and can tell you how to get it right the first time! (We live and we learn.) Here’s the recipe!
I shared it with both sets of parents and our church and it even provided a nice little sugar rush for the Gadenne shed building team!!!! Everyone agreed it was worth the 4 attempts because it tasted pretty darn delicious but be warned; cut it into small pieces because it’s very rich!
So my tips so you don’t have a disaster on your hands like I did:
- - Cook the caramel filling on the lowest heat possible and NEVER stop stirring it! If you want to turn it up a little watch it like a hawk. If you notice it getting even a tiny bit of burnt bits or chunks, take it off the heat and turn the stove down. Return to heat after a few minutes.
- - Cut it while it’s still very cold and set from the fridge and use a hot knife.
Than sit back with a cup of tea and enjoy!