For about the last 5 years, caramel slice has been my go-to whenever there’s a party to go to or a farewell at work. Every time, without fail, they disappear in a flash and everyone marvels at how delicious they are. I get requests for these little treats every couple of weeks and they’ve become somewhat of a signature dessert for me.
The beauty of these caramel slices (and something I usually keep to myself) is that they are dead-easy to make. There are hundreds of recipes for them online, but over the years, I’ve combined, tweaked and fine-tuned a huge number of them to get to the one I use now. It’s super simple and makes a big tray of delicious, ooey gooey caramel slices that (in my humble opinion) are the best I’ve ever tried.
Please do give this recipe a go if you’re interested, and tag me (@myfoodbellygram) in your Instagram photos if you do!
Best Caramel Slice
Makes a 20cm x 30cm tray (approx. 24)
For the base:
- 100g butter (melted)
- 150g plain white flour
- 40g desiccated coconut
- 50g brown sugar
For the caramel:
- 2 x 395g cans sweetened condensed milk
- 100g butter
- 100g golden syrup
- 1 tsp salt (optional)
For the top:
- 250g dark chocolate
- Sea salt (optional)
- Preheat oven to 150 degrees fan-forced
- Line your baking tray (20cm x 30cm) with baking paper
- Melt the butter for the base
- Add the plain flour, desiccated coconut and brown sugar to the melted butter. Mix until it is the consistency of wet soil
- Pour base mixture into baking tray and press with hands/spoon until it is tightly packed into a thin, even layer
- Bake base until slightly browned (15-20 minutes)
- Meanwhile, pour both cans of condensed milk into small saucepan and add the butter and golden syrup. Tip: adding a teaspoon of salt will enhance the flavours of the caramel
- Heat caramel mixture on the stove top over medium-low heat, making sure to whisk continuously to prevent from burning. Remove the saucepan from heat after 10 minutes, ensuring the butter has melted and the mixture is smooth and thick
- Carefully pour the caramel mixture on top of the base. Tap the tray on the table several times to settle the caramel and release any trapped air bubbles
- Bake caramel for another 15-20 minutes until it is bubbling and the surface has turned a golden brown colour (think crème brulee)
- Remove the caramel from the oven once down and cool at room temperature
- Melt the dark chocolate over a bain marie (my preference) or very carefully in the microwave
- Pour the melted chocolate over the cooled caramel and spread to form an even layer
- Sprinkle some sea salt over the top (optional) and cool to room temperature before placing in the fridge to set (2-4 hours). Tip: it’s important for it to reach room temperature first as cooling it in the fridge straight away can cause condensation to develop on the chocolate
To cut the caramel slice without cracking the chocolate, I would recommend dipping a sharp knife in boiling water and wiping it dry before cutting each time so that the residual heat melts the chocolate. It’s finicky and a bit messy but you end up with perfect little squares of caramel slice with no cracks!