Milk Chocolate Caramel Slices

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18cm square baking pan with parchment paper.

   Tip: Use a digital thermometer to ensure accurate temperature reading.

2. 2

   In a medium saucepan, combine the confectioner's sugar, caster sugar, and salt. Add the heavy cream and cook over medium heat, stirring constantly, until the mixture comes to a boil.

   Tip: Be careful not to burn the sugar mixture.

3. 3

   Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the caramel turns a deep amber color.

   Tip: Use a pastry brush to remove any bubbles that form on the surface.

4. 4

   Remove the saucepan from the heat and stir in the milk chocolate until it's fully melted and the mixture is smooth.

   Tip: If the mixture becomes too thick, reheat it over low heat until it reaches the correct consistency.

5. 5

   Pour the caramel mixture into the prepared baking pan and smooth the top.

   Tip: Make sure to spread the caramel evenly to ensure it sets properly.

6. 6

   Bake the caramel for 15 minutes, then remove it from the oven and sprinkle the flaky sea salt over the top.

   Tip: The caramel will set and become firm to the touch.

7. 7

   Allow the caramel to cool completely in the pan before slicing it into squares.

   Tip: Use a sharp knife to cut the caramel into even squares.

8. 8

   To make the milk chocolate ganache, melt the unsalted butter and milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Add the vanilla extract and stir to combine.

9. 9

   Spread a thin layer of milk chocolate ganache over the top of each caramel square.

   Tip: Use a spatula to spread the ganache evenly and avoid creating air pockets.

10. 10

    Place the milk chocolate ganache-covered caramel squares on a wire rack set over a piece of parchment paper.

    Tip: Refrigerate the caramel squares for at least 30 minutes to set the ganache properly.