Caramel Slice Recipe Thermomix and Conventional

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This caramel slice recipe is three layers of delicious choc caramel deliciousness. PLUS it’s simpler than you think to make! 

multiple caramel slices on a white and pink plate, light background

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

  1. Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
  2. Place flour, coconut, sugar and melted but in a bowl. Use a fork to combine.
  3. Press the base ingredients into the prepared tray and bake 15 minutes.
  4. Next, add golden syrup, butter and condensed milk to a saucepan.
  5. Stir over low heat for about ten minutes until the caramel has thickened slightly.
  6. Pour the caramel over the base and return to the oven for 10-15 minutes.
  7. Refrigerate the slice until it has fully cooled.
  8. In a microwave safe bowl add the chocolate and vegetable oil.
  9. Heat the chocolate in the microwave for 90 seconds stopping at intervals to stir.
  10. Once the chocolate is fully melted pour over the cooled slice.
  11. Leave the slice to set at room temperature.
  12. Cut the slice as soon as the chocolate has cooled.
  13. Refrigerate until required.

Process Shots showing how the caramel slice is made in three images Caramel Slice

Overhead shot of caramel slice on a white background, pink plate

Slice Tips and Watchpoints

  1. 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.
  2. 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.
  3. Add oil to the chocolate as directed. The oil makes the chocolate less likely to be hard and shatter when cut.
  4. 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.
Square image close up caramel chocolate slice

Thermomix Slice Recipes

If you’re looking for more sweet treats to make in your Thermomix take a look at some of my favourites;

Apple Slice on a white background with floral teacup

Apple Streusel Slice recipe

Landscape image of two Cadbury Caramilk Slices on a floral tablecloth
Caramilk Chocolate Custard Slice

Caramilk Custard Slice

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multiple caramel slices on a white and pink plate, light background

Caramel Slice Recipe – Thermomix and Conventional

Julie Carlyle
This caramel slice recipe is three layers of delicious choc caramel deliciousness. Plus it's simpler than you think to make! 
5 from 15 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert, Slice, Snack, Sweet
Cuisine Australian
Servings 40 slices
Calories 148 kcal

Equipment

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 tsp 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 1/2 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 tsp 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

NOTE 1:
The vegetable oil makes the chocolate easier to cut. Without oil, the chocolate layer may crack when you try to cut it.
 
NOTE 2:
It is very important to make the slice in the correct size tin. A smaller tin will result in a thicker caramel layer which will take longer to cook in the oven. The top may actually burn before the caramel has reached the setting point if it is too thick.

Nutrition

Calories: 148kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 17mgSodium: 61mgPotassium: 86mgFiber: 1gSugar: 12gVitamin A: 185IUVitamin C: 0.2mgCalcium: 39mgIron: 0.8mg
Keyword Caramel, Caramel Slice, Chocolate, Chocolate Slice, slice, Sweet snack, Thermomix Slice
Tried this recipe?Let us know how it was!

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Thank you for stopping by,

Happy Cooking

j

xx

26 thoughts on “Caramel Slice Recipe Thermomix and Conventional”

  1. Anthi says:

    5 stars
    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.

    1. 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

  2. DH says:

    Can I freeze this slice & if yes for up to how long?

    1. 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.

  3. Sophie Sinclair says:

    5 stars
    Quick and easy, love it!

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