Check out our photo a day

The best caramel slice recipe, like ever

Fat Mum Slim /

The best caramel slice recipe, like ever

I have many goals in my life, but one of them is to find the best caramel slice in the world. It’s been a hard adventure so far. There have been many tooth-aching moments, when the caramel is too sweet, and many disappointing moments when the chocolate or base is too thick {there’s an art to getting that ratio right}.

To be honest, looking for the perfect caramel slice isn’t something I’ve been doing intentionally. It’s just something that happened, and I think my little sister just jumped aboard the crusade {or perhaps she’s the one who started it}. Jen would say, “Have you tried that caramel slice at Bomaderry Bakery, it’s the best ever?” So I’d go and eat it.

Then we’d try another, and another and they’d either beat the one prior and we’d find a new best, or it was a flop and it didn’t even compete.

One of the best I’ve found is in a small shop in a town called Chillingham. It’s a tiny little mixed business shop, and I think the owner must bake a few times a week because they have lots of goodies on offer. It’s good, and worth the drive if ever you’re going exploring.

This recipe though, it just beats it. It’s by my friend Jodie, and it’s perfectly caramel, awesome base and that thin layer of chocolate on top. I didn’t do it justice with my pathetic cutting skills, but who cares about that when all you want to do is eat it.

The best caramel slice recipe, like ever


1 cup plain flour
½ cup brown sugar
½ cup decicated coconut
150g butter – melted for base
125g butter – for caramel
2 x cans 395g sweetened condensed milk
¼ cup golden syryp
200g milk choc buds
1 tbs veg oil
pinch of salt


♥ Preheat your oven to 160c. Line a 18cm x 28cm tin with baking paper.
♥ Combine flour, sugar, coconut add 150g melted butter and mix well. Press into pan and bake for 15 mins or until light brown.
♥ Place extra butter, salt, condensed milk, and golden syrup into saucepan over medium heat and stir well until smooth and just until you notice a change of colour. Pour over base and bake for a further 15min or until golden brown. Then leave to cool.
♥ Place chocolate and oil into a small saucepan and melt until smooth. Poor evenly over cooled slice.
♥ Refrigerate until set.

Have you tested a great caramel slice that I should know about? Please share.