This caramel slice recipe is three layers of delicious choc caramel deliciousness. PLUS it's simpler than you think to make!
I first had this slice as a very small child. It was a popular "bring a plate" recipe in the 1970's and we made it often! I couldn't get enough of the sticky, sweet deliciousness. Once I moved out of home I would buy the slice at cafes but it was never as nice as my homemade recipe. Sometimes the caramel would have a waxy taste, other times it was grainy. So I had to go back to making my own caramel slice. So this recipe is guaranteed to work every time!
Even though there are three layers to the slice it is really simple to make. The longest time is in waiting for the caramel layer to cool enough for the final layer of chocolate to be added.
I first shared the recipe on another website ten years ago. This was in my pre-Thermomix days! I no longer make the slice by hand on the stovetop but I have shared the instructions. I've swapped to using my Thermomix to make the slice as it cuts down the time and effort even further.
Caramel Slice Stove-top Method
- Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
- Place flour, coconut, sugar and melted but in a bowl. Use a fork to combine.
- Press the base ingredients into the prepared tray and bake 15 minutes.
- Next, add golden syrup, butter and condensed milk to a saucepan.
- Stir over low heat for about ten minutes until the caramel has thickened slightly.
- Pour the caramel over the base and return to the oven for 10-15 minutes.
- Refrigerate the slice until it has fully cooled.
- In a microwave safe bowl add the chocolate and vegetable oil.
- Heat the chocolate in the microwave for 90 seconds stopping at intervals to stir.
- Once the chocolate is fully melted pour over the cooled slice.
- Leave the slice to set at room temperature.
- Cut the slice as soon as the chocolate has cooled.
- Refrigerate until required.
Slice Tips and Watchpoints
- Start with the correct size slice tin. 30 x 20cm (12" x 8") Changing the size of the tin will change the thickness of the caramel and it may not cook sufficiently to be firm when cut. If your slice is squishy when you cut it then the caramel hasn't cooked for long enough or it was too thick due to a small slice tin.
- Cook the caramel layer until it has bubbled and is cooked through. All ovens are a little bit different so please watch this stage carefully. It's better to be a little over than under-done.
- Add oil to the chocolate as directed. The oil makes the chocolate less likely to be hard and shatter when cut.
- Score the chocolate layer of the slice before it goes into the fridge. A neater cut will be achieved. Place the slice in the fridge and cut fully once it has just set.
Thermomix Slice Recipes
If you're looking for more sweet treats to make in your Thermomix take a look at some of my favourites;
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Caramel Slice Recipe - Thermomix and Conventional
Equipment
- 20cm x 30cm slice tin This size is important as a smaller tin will take longer for the caramel to cook and set.
Ingredients
Base
- 125 g butter cubed salted
- 160 g plain flour
- 40 g desiccated coconut
- 90 g brown sugar
Caramel Layer
- 120 g golden syrup
- 125 g butter salted
- 2 x 390 g can sweetened condensed milk
Chocolate Topping
- 180 g dark chocolate or milk chocolate
- 2 teaspoon vegetable oil
Instructions
- Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
- Place butter in TM bowl. Melt 2 ½ min/100 degrees/Speed 2.125 g butter
- Add flour, coconut and brown sugar to the butter. Combine 8 sec/Speed 6.160 g plain flour, 40 g desiccated coconut, 125 g butter, 90 g brown sugar
- Add ingredients to the prepared tray and press down to form the base. Bake 15 minutes.
Caramel Layer
- Add golden syrup, butter and condensed milk to TM bowl. Heat 10 min/100 degrees/Speed 3 (MC OUT)120 g golden syrup, 125 g butter, 2 x 390 g can sweetened condensed milk
- Wipe moisture from the TM lid without getting liquid in the caramel. Cook 3 min/Varoma/Speed 3 (MC OUT)
- Pour the caramel over the base.
- Return the slice to the oven for 10-15 minutes until the caramel has bubbled and set. It should have darkened all over.
- Refrigerate the slice until it has fully cooled.
Chocolate Topping
- Add chocolate and oil to a microwave safe bowl.
- Heat in the microwave for 90 seconds stopping at 30 second intervals to stir.180 g dark chocolate or milk chocolate, 2 teaspoon vegetable oil
- Once the chocolate is fully melted pour over the cooled slice.
- Leave the slice to set at room temperature.
- Slice as soon as the chocolate has cooled. Refrigerate until required.
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
Krissie says
This recipe was delicious!! I note that my caramel was also very gooey - which was lovely …but I had it in the oven for a lot longer than 10 mins as what was in the recipe. I saw someone else in the comments has very runny caramel. Mine would have not worked had I pulled it out per the recipe notes.
I also added more chocolate to make that layer a tiny bit thicker.
But…..it was an amazing slice and I’ll definitely make it again!! Thank you!!
Julie Carlyle says
Hi Krissie
I am very pleased that you adjusted the cooking time for your caramel, it sounds like you could have left it longer. All ovens vary greatly in temperature and the size of the slice tray (thus the thickness of the caramel) makes a huge difference in the cooking and setting time of the caramel. Thank you for coming back and adding your notes. The most important thing with cooking (after following instructions such as size slice tins and temps etc, is to always watch the dish and make a judgement call, because there will always be variables. I'm pleased you enjoyed the recipe.
Thank you for your comments
Kind regards
Julie xx
Sarah says
Hi can I use coconut oil instead of vegetable oil?
Julie Carlyle says
Hi Sarah
Yes this would be fine.
Happy Cooking J
Anthi says
Yummy but my base seemed too crunchy - maybe I overcooked it? And I think for me I would rather have another layer of caramel so I may double the caramel filling next time 🙂 Thanks for the recipe.
Julie Carlyle says
Hi Anthi
If the slice was crunchy it could be that the oven was too hot. Oven temperatures vary so much that it is difficult to give an accurate time as everyone's will be a little different. Next time you make the slice just watch for when the caramel appears set. It doesn't need to cook for any longer than that. If you double the caramel you may find that it doesn't cut very neatly.
But caramel is delicious, so it is entirely up to you xx
Happy cooking
Julie
DH says
Can I freeze this slice & if yes for up to how long?
Julie Carlyle says
Hi DH
Yes, the slice can be frozen. It will last 6 months or more if it's in a sealed container.
Sophie Sinclair says
Quick and easy, love it!
jassica says
I will try it and share feedback with you .
These are really vibing recipe
Thank you so much for this
Nic Elliott says
Really easy and really yum.
Josephine Forte says
Can I ask how long does this keep still tasting fresh if you know what I mean?
Julie Carlyle says
Hi Josephine
I have never tried to keep the slice long term but I can’t imagine the flavour would deteriorate as it’s all sugar and fat. Keep the slice covered in the fridge and it will
Keep for weeks.
Happy Cooking
J
Abbie says
Why is my caramel so runny !! It still taste so good but I think I’ve done something wrong!
CL says
I don’t have golden syrup, will honey work?
Julie Carlyle says
Hi CL
No it won't work, honey doesn't set as well in the caramel.
Sorry
Happy Cooking
j
Michael Fairnington says
Love this slice, I don't like to much dark chocolate so mix a block of cadbury dairy milk in as well,comes out real well,also I use a 25cm x 35cm slice tray,comes out a little bit thinner but just as tasty and makes plenty.
Michael Fairnington says
Where do I find 440g cans of condensed milk as most cans are 390g
Julie Carlyle says
Hi Michael,
Thank you for pointing out the error with the grams of condensed milk. It is the 390g can I was using, I have made that change. The butter can be salted or unsalted, I prefer salted.
Happy Cooking
Julie
Claudia says
Just wondering how many grams of condensed milk it is? I can’t find any 440g tins 🙂
Julie Carlyle says
oops, updated to 2 x 390g can condensed milk.
Dianne Ross says
Thank you for the amazing recipe - one of my favourite slices which tasted amazing and was so easy to make in the thermomix 👏
Spicy Tandoor Indian Restaurant says
Tooo...yummy thanks for sharing
Toni says
My kids can't stop eating this! SO delicious!
Julie Carlyle says
Haha!! I can’t stop eating it either 😱😱
Thanks for commenting.
Julie
Dannii says
If there is a caramel slice in a cafe, I always order it. I really should try making it myself.
Danielle Wolter says
these look so delicious! what a perfect sweet treat 🙂
Adrianne says
Oh boy oh boy!!! How good does this look!! Yum! I love that you have included both methods of how to make it as well. That caramel later is sooooo good looking! Thanks for sharing.
Sylvie says
These slices look soooo fudgy and delicious, Julie! Such a perfect tea time treat (though I would probably eat those for breakfast, lunch and dinner if I could haha!)
Julie Carlyle says
I know!! They're a little but addictive 🙂
Thanks for commenting \.
J