There are a multitude of caramel slice recipes on the internet, but this one is the very best. A little salty, and super easy to make, it’s a family favourite of mine, and probably yours once you try it.
I’m not going to lie, I make a mean caramel slice.
Some people can get it so wrong by using the wrong chocolate on top (cooking chocolate will not do!), or making the base too hard and chunky. This is the perfect combo. And it’s really quite quick to make – just two 10 minute stints in the oven.
It’s a recipe that I use when I’m baking for a bake sale – which I do a lot for school and weekend sports – it’s my thing. I pop small squares of this caramel slice into individual bags or wrapping, and they sell the fastest… and people always come back for more.
Last time I made these people were trying to stash them away so they didn’t sell out. I’ll say it again: I make a mean caramel slice.
How to make caramel slice
STEP ONE: Preheat the oven to 180ºC and line a lamington tin with baking paper. Gather your ingredients. First of all you’ll want to make the base. It’s easy to remember a cup each of brown sugar, self-raising flour and desiccated coconut. Melt 125g of butter (I only use salted, but you do what works for you), and mix them all together.
STEP TWO: Once combined, pour into the prepared tin and press down using the back of a spoon to make sure it’s even, in all the corners and smoothed over. Pop into the oven and bake for 10-12 minutes or until golden.
STEP THREE: While the base is cooking, make the caramel. In a small saucepan over medium heat, place the condensed milk, butter, golden syrup and a sprinkle of salt. If you like a really salty caramel add up to 2 teaspoons. I do two generous sprinkles. Place into the oven and cook for 10-12 minutes until it’s bubbling all over. Remove and let cool for 30 minutes or overnight.
STEP FOUR: In a microwave-safe bowl, place the chocolate and melt in 30 second increments until completely melted. Pour over the caramel and smooth over, to get into all the nooks and crannies. Place into the fridge to set.
Caramel Slice
Ingredients
Base
1 cup brown sugar
1 cup self-raising flour
125g butter, melted
1 cup desiccated coconut
Filling
1 397g tin sweetened condensed milk
50g butter
4 tbsp golden syrup
1 teaspoons of sea salt (or more if you like!)
Topping
250g Milk Chocolate, melted
Instructions
- Preheat the oven to 180ºC. Line a lamington tin (25x30cm) with baking paper.
- Make the base: Combine the brown sugar, self-raising flour, coconut and melted butter into a bowl. Mix to combine. Bake for 10-12 minutes, or until golden. Allow to cool for 15 minutes.
- Pour into the prepared tin, and smooth out with the back of a spoon.
- Make the filling: Into a small saucepan, combine condensed milk, butter, golden syrup and salt. Stir over medium heat and bring to a simmer (a gentle bubble). Remove from heat and pour onto the base. Place in the oven and cook for 10 minutes. Allow to cool for 30 minutes or overnight.
- Melt the chocolate in a microwave-safe bowl in 30 second increments. Once melted pour over caramel and use a spoon to smooth over. Place in the fridge until set.
- Once set, cut into squares.
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