Here’s a little Q&A section for common questions and problems people face making Caramel Slice! Why is my caramel slice runny?Ĭommon problems that causes runny caramel include: using low fat condensed milk (ie. But I’m not going to lie to you – in this case I just took a big fat bite out of this Caramel Slice!!! Normally I try to show a bit of self respect with up close “bite shots” and use a fork…. These were fridge cold too – you can see the surface is sweating on this hot summer day I made them!Īnd a side view so you can see how it slices neatly, showing each individual layer: To achieve a perfectly smooth surface, just shake the pan gently.Īnd proof – the chocolate DOES NOT CRACK when you cut into it!!! Chocolate Topping – simply melt the topping then spread on the caramel base. Baking is what makes the caramel set once cool.ģ. Whisk over low heat for a few minutes to give it some colour, then pour onto the base and bake. Caramel Filling – bring the butter and brown sugar to a simmer (this is caramel!) then stir in condensed milk. Biscuit base – just mix the ingredients together in a bowl, press into a pan and bake:Ģ. So we make a caramel using sugar and butter, then we add condensed milk which thickens it and makes the caramel set Ĭhocolate topping – the secret to making sure the chocolate doesn’t crack when cut is a touch of oil!ġ. Here’s what you need to make Caramel Slice:īase – a coconut biscuit base, not too sweet (because the caramel filling is plenty sweet!)Ĭaramel filling – the secret ingredient here is condensed milk. Tastes just like you get from the bakeries! Make Caramel Slice the easy way using condensed milk. I think some recipes make Caramel Slice overly complicated, trying to make the caramel using a traditional candy making method which calls for a thermometer and exact caramel temperatures. I’ve tried countless recipes over the years including from some well known cooks, and classic “best ever” recipes but always experienced problems such as:Ĭhocolate topping cracked when it was cut This is perfect! So tasty, I love how crunchy the base gets and my mum adores it! I only made it last night, but I don’t think it will last long!”Ī Caramel Slice recipe that actually works I’ve been hunting for a caramel slice that cuts well, doesn’t ooze or crack and had enough filling. Reader Rachel says “Wow! This was really fantastic. Just the sight of them surely brings a smile to anyone’s face, and that, my friends, is a universal language. I’ve only ever known it as a Caramel Slice, but I was quite interested to learn that overseas, it’s also known as Millionaire’s Shortbread (appropriate!), Caramel Shortbread, Chocolate Caramel Bars.ĭoesn’t really matter what you call these. With a simple coconut biscuit base, soft caramel filling and a chocolate topping, it’s one of those treats that’s craved by kids and grown ups. It’s practically un-Australian for a bakery to NOT sell Caramel Slice. It’s an easy recipe with no thermometer required.Įssentially, this recipe fixes all the grievances I had with other recipes I’ve tried over my lifetime! I also like the faint tang that I sometimes get in the flavour (less pronounced in dark chocolate or very fruity recipes).This is a Caramel Slice that works as promised – the creamy caramel sets perfectly and will never be runny, the chocolate won’t crack when cutting it and the caramel won’t ooze out. This helps boost the action of the leaveners for a better crumb. Then the dry ingredients should be just incorporated-a slightly lumpy batter is often better than a perfectly smooth one.ĮTA when a recipe using baking soda or baking powder calls for milk, I usually substitute buttermilk or acidulated milk (adding a small amount of lemon juice or vinegar and letting the milk clabber a bit). Creamed butter and sugar should be notably fluffy, and as you add the rest of your wet ingredients you should be aiming for something of that fluffiness. Undermixing the fat and sugar, or overmixing after adding flour, can cause the result you describe. That recipe doesn’t appear to call for excess flour, but it seems to recommend undermixing at the creaming stage. Could it be an issue of technique? I find that it’s usually more the method than the ratios that throws off a result.
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