Microwave Oven - Essential for quickly melting chocolate or caramel.
Saucepan (Heavy-duty) - Used for making the caramel filling and cooking the butterscotch sauce.
Wooden Spoon - Helpful in mixing ingredients without scratching surfaces, such as when whisking egg yolks or melting chocolate.
Cake Pan (8-inch) - The typical size for baking a Chocolate Caramel Slice.
Pie Dish with a removable bottom - Useful if you want to make individual slices, rather than one large cake.
Digital Kitchen Scale - For accurately measuring ingredients, especially crucial in baking for the perfect texture and taste.
Mixing Bowls (Glass or Metal) - Used for combining dry and wet ingredients during preparation.
Double Boiler (or a heat-safe bowl set over a saucepan of simmering water) - Essential for melting chocolate gently without burning it.
Silicone Spatula - Vital in stirring and folding ingredients, such as when preparing the caramel filling.
Pastry Brush - Useful for brushing butter on the cake pan before baking to prevent sticking.
Cooling Rack (for rack or wire-style) - Helps cool the slice evenly and allows condensation to escape during baking and while resting.
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk
1 (14-ounce) can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
s Golden Syrup) or dark corn syrup",
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I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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