I’m not such a fan of caramel slice myself, but as my husband is a lover of anything with condensed milk, I decided to make it for him.
I have made it once before, but the filling didn’t set and went everywhere! Luckily this time I got that sorted. Another thing different with many caramel slice recipes is the base. I don’t really like random coconut in slice bases, and much prefer a shortbread type base.
What you need:
½ t baking powder
150gm butter melted
2 x 396gm tin condensed milk
4 T golden syrup
250g dark chocolate
2 T butter
1. Combine the ingredients for the base in a bowl. It should form a crumbly mixture which can be mushed together. Press into a lined 30cmx20cm tin and bake at 180C for 10-15mins until golden.
2. Combine the caramel ingredients into a pot. Stir constantly over a medium heat until thickened.. at least 5 mins. It will bubble away, and you will notice the thickening of the caramel. Pour caramel over the base and return to oven for 8-10mins until caramel bubbles (but not burnt!)
3. Once the slice is cooled, melt chocolate and butter together and pour over the top. Allow to set before cutting.
It’s really super simple, and a little really does go a long way!