Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can sweetened condensed milk
- 1/2 cup lucuma powder
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1 tablespoon vegetable oil
Special equipment needed:
- 9-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Candy thermometer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the baking pan with parchment paper.
2. In a mixing bowl, combine the flour, melted butter, sugar, and salt. Mix until well combined.
3. Press the mixture into the bottom of the prepared baking pan. Bake for 15-20 minutes or until lightly golden brown. Remove from the oven and let cool.
4. In a saucepan, combine the sweetened condensed milk, lucuma powder, heavy cream, corn syrup, unsalted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 235°F on a candy thermometer.
5. Pour the caramel mixture over the cooled crust and spread it evenly. Let it cool to room temperature.
6. In a microwave-safe bowl, melt the dark chocolate chips and vegetable oil in 30-second intervals, stirring in between, until smooth.
7. Pour the melted chocolate over the cooled caramel layer and spread it evenly. Let it cool until the chocolate hardens.
8. Once the chocolate has hardened, lift the parchment paper to remove the slice from the pan. Cut into squares.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Caramel temperature: 235°F
Serving size:
Makes 16 squares
Nutritional information:
Calories per serving: 253
Fat: 14g
Carbohydrates: 30g
Protein: 3g
Sodium: 107mg
Sugar: 22g
Substitutions for ingredients:
Lucuma powder can be substituted with pumpkin puree or mashed sweet potato.
Variations:
Add chopped nuts or shredded coconut to the crust or sprinkle sea salt on top of the chocolate layer.
Tips and tricks:
- Use a candy thermometer to ensure that the caramel reaches the right temperature.
- Let the caramel cool to room temperature before pouring it over the crust.
- Use a sharp knife to cut the slice into squares.
Storage instructions:
Store the slice in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The slice can be served cold or at room temperature.
Presentation ideas:
Serve the squares on a platter or cake stand.
Garnishes:
Sprinkle cocoa powder or powdered sugar on top of the squares.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a scoop of ice cream.
Troubleshooting advice:
If the caramel is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use a clean candy thermometer and avoid touching the caramel with your hands.
Food history:
Lucuma is a fruit native to South America and is often used in desserts in Peru.
Flavor profiles:
The lucuma caramel slice has a sweet and creamy caramel layer with a chocolatey finish.
Serving suggestions:
Serve the slice as a dessert or a sweet treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Peruvian
Taste: Sweet, Creamy, Nutty, Caramelized, Rich