Richard Capizzi’s Caramel Slice
Words Richard Capizzi
This year, we’re partnering with chef-supporters of Cookies for Kids’ Cancer who are providing us with recipes for baked goods we hope will inspire you to host your own CFKC bake sale. To find out more about CFKC and to get involved, visit www.cookiesforkidscancer.org.
I’ve participated in Chefs for Kids’ for many years now and would have to say, it is one of the most meaningful and rewarding aspects of my career. As a father, this cause is close to my heart. I am honored to support and raise awareness for pediatric cancer.
400 g – flour / 3.5 cups
30 g – baking powder / 2 tablespoons
200 g – coconut, desiccated / 2 cups
540 g – brown sugar / 2 1/4 cups brown sugar
380 g – butter, melted / 1 2/3 cups
- Preheat oven to 170C (338F)
- Mix dry ingredients together.
- Add the melted butter and stir to combine.
- Pour mixture into a half sheet jelly roll pan and par bake for about 15 minutes, until it is lightly browned.
160 g condensed milk / 1 cup
120 g butter / 1 cup
200 g golden syrup (dark corn syrup) / 1 ⅓ cup
- Combine milk, butter and syrup in a saucepan.
- Cook on low heat for 10 min.
- Pour onto cookie base after it has cooled.
- Bake at 150 (300F) for 15-20 mins.
- Let cool.
640 g chocolate / 2 cups
160 g oil, canola / 6 tablespoons
- Combine chocolate and oil in a saucepan over low heat, stirring constantly.
- Once melted and combined, pour onto Filling and let it set.
- Once completely set, slice into 2” squares.
As Pastry Chef at Lincoln Ristorante, Richard Capizzi crafts refined renditions of Italy’s classics: light, lush and beautifully constructed. Using the freshest seasonal ingredients, he makes elegant desserts such as tartufo alla nocciola with salted caramel and chocolate meringue, brioche con gelato with almonds and fresh berries, torta paradiso with chamomile poached apricots and almond milk gelato. A gifted baker as well as confectioner, chocolatier and maker of gelato and sorbetto, Capizzi is at the helm of the bread service, comprised of focaccia, flatbreads, carta di musica and grissini in addition to bar snacks.
Capizzi won the title of Pastry Chef of the Year, as well as gold medals for “Most Artistic Plated Dessert,” The Vatel Club’s “Technical Prize” and the Societe Culinaire Philanthropique’s Award for Exceptional Taste at the 14th Annual US Pastry Competition in New York in 2003. He was the youngest and the first pastry chef ever to sweep the entire competition. While at Per Se Dessert Professional honored Richard as one of the top 10 best pastry chefs in 2009. Richard Capizzi lives in Merrick, NY, with his wife Phyllis and their two children.