Recipe: Salted Caramel Flapjack


I'm loving the fact that my job (I promise I'll stop banging on about it soon!) now leaves me with enough time in the evenings to have a bit more me time, and have more or less been trialing a new baking recipe each week.

This round's fare? Salted caramel flapjack.

Confession time, I very rarely cook flapjack.  In fact, I'm not sure I've done it since a teenage attempt resulted in Dad having to throw the baking tray, complete with irremovable flapjack, straight in the bin.  And I'll admit that the flapjack component of these isn't quite there - I'm sharing the recipe that I followed here, but in future I'd add either more syrup or more butter to counteract the crumbly nature of it.  That salted caramel on.

For said flapjack base, just melt together 2 TABLESPOONS OF GOLDEN SYRUP with 200g SALTED BUTTER (or more of either, which I'll do next time!) in a medium to large pan.  Once it's all combined, whack in 350g PORRIDGE OATS and mix to make sure they're all coated, before transferring into a medium rectangular baking tray, pressing down flat and popping in the oven at 200° for about 15 minutes, or until they're a golden brown.  Flapjack done!  Now, remove from the oven and leave to one side (in the baking tray) whilst you make your caramel.

The salted caramel requires a little more effort, and I'd actually liken it to a true fudgey consistency, unlike my quick fudge recipe from a few weeks ago.  Take a CAN OF CONDENSED MILK, 2 TABLESPOONS OF GOLDEN SYRUP, 225g LIGHT BROWN SUGAR, 125g UNSALTED BUTTER and 2 TABLESPOONS OF GLUCOSE SYRUP and melt over a low heat in another large(ish) pan.  You'll need to stir this often until the sugar's melted but without letting it reach the boil.  Then after about 10 minutes, bring it to the boil and then simmer for 8-10 minutes but stirring all the time.  This is really important as otherwise you'll end up with burnt, darker flakes floating throughout the mixture if you get it too hot/don't stir enough.  The mixture should start to really thicken up in the last few minutes as it reaches the right consistency.  Take it off the heat and throw in 175g CHOPPED WHITE CHOCOLATE, mixing it all together before pouring over the flapjack,  Use a palette knife to smooth the top over and finally sprinkle SEA SALT across the top, pressing gently down with your fingertips....but be careful not to burn yourselfPop in the fridge to set for a few hours and try to resist taking out of the baking tray to taste it too early - otherwise you'll end up with the cracked effect you'll see on the top of mine!
And that's it, the recipe which I'm told has shot straight to the top of the "Lorna Bakes" list.  The amount of caramel is truly indulgent, so feel free to up the volume of flapjack if you want to make it a slightly more proportionate ratio.  Or, as I'm planning, skip the flapjack altogether and just make salted caramel!

And credit where credit's due, I'm paraphrasing from this original recipe in this post.

Now the big question is....what shall I make next?!   

1 comment

  1. Oh my god, these look sublime.

    Please excuse me while I update my recipe book.

    Charlotte x
    Fox Socks


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