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Caramel Tiffin

2021-06-29
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This is an alternative twist on another Tiffin Recipe that I make. It was really to use up a caramel sauce  mixture for a Caramel Slice recipe and I had double the caramel that I needed.  

For the tiffin mixture 

300g of Digestive biscuits, including a few Rich Tea biscuits.  Roughly bashed up but chunky. 

250g dried fruit, sultanas, raisins 

CARAMEL 

2.5 oz unsalted butter, roughly chopped

2.5 oz brown sugar

1/2 tsp vanilla essence 

1/2 a can (395g can) condensed milk 

CHOCOLATE TOPPING

8oz dark chocolate

1 teaspoon vegetable oil

Instructions

You’ll need a 12 x 9 inch tray lined with grease proof paper. 

Put the biscuits in a bag and give them a bash, leave it chunky. 

Add in the dried fruit and give it a mix around. 

Place butter, sugar and vanilla in a pan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer and begins to colour. 

When bubbles appear, add condensed milk. Whisk constantly for 5 minutes

Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt tray to spread evenly.

If you need to come back to the caramel, if you have doubled up the caramel to make something else, add a splash of milk and heat up to bring the caramel back to a liquid. 

Add the tiffin mixture into the pot and stir the mixture to coat the tiffin mixture. 

Transfer the mixture onto the lined tin and spread out into the corners. 

Put the tin in the fridge to set for 30 minutes. 

CHOCOLATE

Place chocolate and oil in a bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted

Pour over the tiffin mixture, spread with spatula. Gently shake tray to make the surface completely flat. 

Put in the fridge for another 1 hour to set. Remove from fridge and leave for 5 minutes before cutting into slices. 

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