Caramel Fingers
Source of Recipe
Aunt Saunny
4 1/2 oz plain sweet biscuits
14 oz can sweetened condensed milk
3 1/2 oz unsalted butter
2 tablespoons caster sugar
2 tablespoons syrup
7 1/4 oz dark cooking chocolate
1/2 cup raisons
Line a pan with greaseproof paper then place a layer of biscuits to fit the base.
Place condensed milk, butter, sugar and syrup in a saucepan.
Stir constantly over low heat for 5-7 minutes or until
golden brown. Pour over biscuit base.
Combine chocolate and raisons in a medium bowl then pour
over caramel. When chocolate is partially set, mark
into 20 fingers. refrigerate then cut when set.
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