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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.

  • help … me … I neeeeeeeeeed it

  • I can’t believe I have never made a caramel slice. Ever. This is something I think I need to rectify immediately.

    • Alana

      me either! was just thinking exactly this 🙂

    • Say what now? You must do something about that. Maybe do a Thermo version?

    • Tracey D Pass

      wow caramel slice was one of the first things we made in Home Ec ok showing my age now but we never baked the caramel might just have to give this one a whirl! in the throes of baking my son’s birthday cake right now so will have to wait 😛

  • Mum Of Five Girls

    love caramel slice….and this one looks really good!!!!!! The best one I’ve had was also at a little mixed business place years ago out Windsor way…..drooling now!

  • There’s such an art to getting it right!

  • I have found baking my own caramel slice is much better than bought ones. Sometimes I think the bought slices – the caramel -tastes like playdough. I will give this recipe a crack and see what Jacob thinks. x

  • I can’t say this is the best slice EVER because I have to say my recipe is the best one ever 😉 BUT I will say this looks mighty yummy! Anything with condensed milk is the bomb!! xx

  • Ella Spurling

    I make an amazing caramel slice according to my sister in law. She ate it out of the tin {after a wedding} without it being cut properly – I’d only scored the chocolate! The recipe is from Aurthur street kitchen. I’ll make it for you one day + deliver. Happy Birthday for Saturday too xx

  • Nikky

    I’m not health nut, but I adore this version because it’s so easy, tastes like the real thing and has hardly any ingrediants

  • Chantal Russell

    Dear god it even looks insane. Thanks for the new recipe!

  • Lindsey Hurley

    I had to leave a comment, warning others how dangerous this recipe is. Dangerous, because as you mix the base, you think “Oh I’ll just give it a quick try to make sure it tastes okay”. Then you empty the condensed milk out, and scrape the tin with the spoon. Then you mix the milk and the syrup, and have a quick lick of the finger. Then you lick the bowl of melted chocolate. And before you know it, you’ve eaten half of the slice for breakfast the morning after, just to “make sure” it tastes okay and has set properly. An amazing, dangerous, easy recipe.

    • When I started reading your comment I think I stopped breathing! So glad it’s all worked out perfectly! xx

  • Tyla

    I don’t know WHAT went wrong, but my caramel turned out runny. Even after letting it cool and trying to put the chocolate on, it actually ran into the caramel making a marble effect. Pretty disappointed as It took me longer ( as I did it right on dinner with two toddlers at my feet ) than it should have and I feel like it was a waste of time ( born perfectionist here lol ). I shall see if it sets over night and test then 🙁

    • Tyla

      I followed it to the latter as well.

    • Serena

      Hi Tyla,

      With my batch, when I make the caramel, you have to cook it on low heat and continue to stir until you see it turn darker in colour and thicker in texture, not too thick but thick enough that the spoon your using to stir, the caramel sticks to it but with a slight runny texture (only slight though)

      Hope this helps,

      Serena 🙂

  • Izzy Serenity-lee Clare Harris

    I don’t know what I did wrong but my caramel went into my base and then so did chocolate, I did everything the recipe told me and now it’s all just one, can’t see anything besides a chocolate base

    • Serena

      Hi Izzy,

      When I make my batch, I leave the base to cool until it’s completely cold before adding the caramel layer. With the caramel layer I leave that to cool for 10-15 minutes before I layer it onto the base. After the second layer has cooked, I place that on a cooling rack to cool for 1 hour and 20 minutes, it needs to be completely cool before the chocolate top goes on.

      Hope this helps,

      Serena 🙂

  • Lauren @fairviewfarmhouse

    I know I’m late to the party but this is the best caramel slice ever! Everyone who eats it, loves it and makes me send them the link! Thank you!

  • k Hemara

    as a variation try putting half a cup of brown sugar in the caramel filling.. My kids wont eat bakery brought caramel slice anymore.

  • Andrew Lee

    Bought one in rural NSW Australia, that was just right. The caramel seemed just a tad burnt, which gave it a great flavour. Also in Stanmore in Sydney, the Core Caterer Cafe does a mean one, but they don’t bake them every day, and seemingly never on the day I visit. I think I will have to bake my own.