Sink your teeth into the irresistible combination of silky caramel, smooth chocolate, and crumbly biscuit base with this classic Caramel Slice recipe. Here, we're sharing a foolproof recipe with precise measurements, ensuring your delicious treat turns out perfectly every single time.
A delightful addition to any tea break or dessert spread, caramel slice is a timeless favorite that's surprisingly easy to make at home. Let's dive into the recipe, shall we?
Ingredients and Measurements
quantify your ingredients correctly is key to baking success. Our caramel slice recipe serves 12-16 slices and requires the following measurements:
For the base:
- 200g unsalted butter, melted
- 2 cups (300g) plain flour
- 1 cup (220g) brown sugar
- 1 cup (90g) desiccated coconut
- 1/2 cup (40g) chopped nuts (optional)
For the caramel filling:
- 1 can (395g) sweetened condensed milk
- 1/4 cup (60g) golden syrup
- 1/2 cup (115g) unsalted butter
- 1 tsp (5ml) vanilla extract
For the chocolate topping:
- 200g dark chocolate, chopped
- 125g copha or coconut oil
Choosing the Right Ingredients
High-quality ingredients are the secret to a perfect caramel slice. Here are some tips on choosing the right ingredients:
For the base, ensure you're using a good quality butter for richness. When it comes to the caramel filling, opt for a high-quality sweetened condensed milk for the smoothest texture. As for the chocolate topping, select a good dark chocolate with at least 70% cocoa solids for the best flavor.
Equipment Needed
A successful caramel slice recipe depends on having the right equipment. Here's what you'll need:
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- A 20x30cm (8x12in) slice tin or similar, lined with baking paper
- A large saucepan for making the caramel filling
- A heatproof spatula or wooden spoon
- A microwave-safe bowl for melting the chocolate topping
Instructions
With your ingredients measured out and equipment ready, let's start baking!
Preparing the Base
Begin by preheating your oven to 180°C (160°C fan-forced). In a large bowl, combine the melted butter, flour, brown sugar, desiccated coconut, and chopped nuts (if using). Mix well until the dry ingredients are evenly moistened.
Press the mixture firmly and evenly into the lined tin using the back of a spoon or your hands. Bake for 15-20 minutes or until lightly golden. Remove from the oven and set aside.
Making the Caramel Filling
While the base is baking, prepare the caramel filling. In the large saucepan, combine the sweetened condensed milk, golden syrup, and butter. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a rich golden color. This should take around 10-15 minutes.
Stir in the vanilla extract. Pour the caramel over the slightly warm base and spread it out evenly using the heatproof spatula. Allow it to cool completely before adding the chocolate topping.
Adding the Chocolate Topping
Once the caramel has cooled, it's time to prepare the chocolate topping. Place the chopped chocolate and copha or coconut oil in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
Pour the melted chocolate over the cooled caramel layer and spread it out evenly using a spatula or knife. Allow the chocolate to set at room temperature before slicing.
Serving and Storage
Once set, slice the caramel slice into rectangles and serve at room temperature. Alternatively, refrigerate the entire slice tin for easier cutting and serving.
Store any leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
there's nothing quite like the combination of caramel, chocolate, and crumbly biscuit base. This classic caramel slice recipe never fails to impress, and we hope you enjoy making – and tasting – it as much as we do! Happy baking!