Caramel Slice Recipe, Hey there, fabulous bakers! 🍯✨ Today I’m absolutely thrilled to share my all-time favorite caramel slice that’ll make your taste buds dance! This indulgent treat holds a special place in my heart – I’ve been perfecting this for years, and let me tell you, it’s absolutely worth every minute in the kitchen!
The Ultimate Gooey Caramel Slice That’ll Make You Swoon!
Table of Contents
- Ingredients
- Kitchen Equipment
- Step-by-Step Instructions
- Pro Tips and Tricks
- Serving Suggestions
- Nutritional Information
- Exciting Variations
- Who Should Skip This Recipe
- My Personal Touch
- Frequently Asked Questions
Hey sugar lovers! 🍪 Before we dive into this heavenly treat, let me share a quick story. The first time I made this caramel slice, I actually burned the caramel (oops! 😅), but that mistake taught me all the secrets to getting it just right. Now I’m here to share all those little tricks with you!
Ingredients for Our Dreamy Caramel Slice
| Ingredients | Quantity | Notes |
|---|---|---|
| Butter | 250g | Unsalted, room temperature |
| Digestive biscuits | 250g | Finely crushed |
| Brown sugar | 150g | Packed |
| Condensed milk | 400g | Full-fat works best |
| Golden syrup | 2 tbsp | For extra gooeyness |
| Dark chocolate | 200g | 70% cocoa recommended |
| Sea salt flakes | 1 tsp | Optional but recommended |
Kitchen Equipment Needed
- 9×9 inch square baking pan
- Food processor
- Heavy-bottom saucepan
- Baking paper
- Rubber spatula
- Double boiler or microwave-safe bowl
- Offset spatula
“The secret to the perfect caramel slice lies in patience – let each layer set properly before adding the next. It’s like building a tower of pure deliciousness!”
Instructions
- First up, let’s make that buttery base! 🧈 Line your baking pan with parchment paper, leaving some overhang for easy removal later.
- Blitz those digestive biscuits until they’re super fine – trust me, this makes all the difference for that perfect crispy base!
- Mix in melted butter until it looks like wet sand. Press it firmly into your lined pan – I use the bottom of a glass for this!
- Pop it in the fridge while we work on our star player – the caramel!
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Tips and Tricks
- Don’t rush the caramel! Keep stirring constantly over medium heat
- Want clean cuts? Dip your knife in hot water between slices
- Store in an airtight container for up to a week (if they last that long! 😉)
Serving Suggestions
Okay friends, let me share my favorite ways to serve this beauty:
- With a scoop of vanilla ice cream
- Alongside your afternoon coffee
- Drizzled with extra caramel sauce
- Sprinkled with sea salt flakes
Nutritional Information (per slice)
- Calories: 285
- Fat: 15g
- Carbs: 35g
- Protein: 3g
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Who Should Skip This Recipe
- Anyone with dairy allergies (sorry, friends! 🥺)
- Those following a low-sugar diet
- People with gluten sensitivities (unless using GF biscuits)
- Individuals with nut allergies if using certain variations
My Personal Touch
You know what makes this extra special for me? I love adding a tiny pinch of smoked sea salt on top – it’s something I discovered during a late-night baking session, and it absolutely transforms the flavor! Sometimes I even sneak in a layer of crushed nuts between the caramel and chocolate for extra crunch.
Related Recipes
- Breakfast: Caramel French Toast
- Dinner: Caramel Apple Pork Chops
- Cake: Caramel Mud Cake
- Lunch: Caramel Apple Hand Pies
Classic Aussie Caramel Slice
Ingredients
- Let's gather our goodies! 👩🍳
- For the Base
- 250 g digestive biscuits
- 125 g unsalted butter melted
- 2 tablespoons cocoa powder
- For the Caramel Layer this is where the magic happens! ✨
- 400 g condensed milk
- 125 g unsalted butter
- 3 tablespoons golden syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- For the Chocolate Top
- 200 g dark chocolate
- 2 tablespoons vegetable oil
- Sea salt flakes optional but trust me on this one!
Instructions
- Get ready to create something amazing! 🎉
- Prep Your Pan (5 mins)
- Line a 9x9 inch square pan with baking paper
- Pro tip: Leave some overhang for easy removal later!
- Create That Base (10 mins)
- Blitz those biscuits into fine crumbs
- Mix in melted butter and cocoa
- Press firmly into your pan
- Pop in the fridge while we make the caramel!
- Caramel Time! (15 mins)
- Combine all caramel ingredients in a heavy-based pan
- Cook over medium heat, stirring CONSTANTLY
- Keep going until it turns golden and thickens (about 8-10 mins)
- Pour over your chilled base
- The Grand Finale (10 mins)
- Melt chocolate and oil together (I use the microwave in 30-sec bursts)
- Pour over set caramel
- Sprinkle with sea salt if using
- Pop back in the fridge until set (about 3 hours)
