Does the mere thought of making a rich, gooey caramel slice from scratch intimidate you? Then fear not! With this no-fail, super simple recipe, you’ll master this delicious caramel slice in a matter of minutes.
Caramel slice is one of my all-time favourite treats, but I have to admit, until recently, it was a delicious baked slice that I enjoyed at cafes and bakeries, but rarely dared to attempt myself. With several stages to the baking process — including creating caramel from scratch! — I thought it was a recipe I was just not destined to master.
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But over the years, I have tried different recipes here and there and at last came up with an easy-peasy caramel slice recipe — and simple, fuss-free free baking process — that allows me to whip up an impressive tray of treats in around an hour. In fact, this recipe is so easy that even my 2-year-old daughter lends a hand during baking! So, without further ado…
Caramel slice recipe
Preparation: 60 minutes. Cooking time: 20 minutes.
- 1 cup self-raising flour
- 1 cup dessicated coconut
- 1/2 cup caster sugar
- 1/2 cup butter (melted)
- 1 x 400-gram tin condensed milk
- 1/2 cup brown sugar
- 1/2 cup butter
- 2 tablespoons golden syrup
- 1 teaspoon vanilla extract
- 150-250 grams dark chocolate
- Preheat oven to 180 degrees C and line a small baking (around 15 x 20 centimetres) tray with baking paper.
- In a bowl, combine all of the slice ingredients: flour, coconut, sugar and melted butter. Once combined, the mixture should look crumbly and light.
- Press firmly into the tray base and bake for 10-12 minutes, until golden brown.
- While the base is baking, create the caramel filling by placing butter, brown sugar, golden syrup, condensed milk and vanilla extract in a small pot or saucepan on a low heat. Once all ingredients have melted and combined, turn up the heat until boiling while stirring continuously. Note: The mixture may look gluggy and/or as if it is curdling at this point, but that is normal!
- By now the base should be almost ready; remove from oven and set aside to cool, but leave the oven on.
- After boiling the caramel mixture for 30-60 seconds, return to a low heat and simmer for 5 minutes while stirring constantly. This will cook the caramel and develop a light, golden colour.
- Pour caramel evenly over cooked base and return to the oven for 10 minutes. Once cooked, set aside to cool completely (pop it in the fridge or freezer to speed along the process!).
- Melt 150-250 grams of dark chocolate in the microwave or over a double boiler on the stove. The amount of chocolate you want to use is up to you — for a thin layer of chocolate that allows the caramel flavour to shine, use less. For a thick, rich layer of chocolate, use more.
- Spread chocolate evenly over the caramel and place in the fridge to set.
- Allow to set for at least 60 minutes, then slice into squares or triangles. Enjoy with a hot cuppa for morning tea or an after-dinner treat!