Name: Caramel Slice: The Ultimate Guide to Making the Perfect Treat
Prep time: 30 min
Cook time: 35 min
Total time: 275 min
Yield: 16 squares
Ingredients: 250g (approx. 2 cups) plain flour, sifted; 175g (approx. ¾ cup) butter, softened; 85g (approx. ? cup + 1 tbsp) caster sugar; 1 large egg yolk; 1-2 tbsp cold water (if needed); 397g (14 oz) can condensed milk; 175g (approx. ¾ cup) butter, cubed; 50g (approx. ¼ cup) golden syrup; 1 tbsp caster sugar; Pinch of sea salt; 200g (approx. 7 oz) milk chocolate, broken into pieces; 25g (approx. 2 tbsp) butter

Caramel Slice: Prepare to be utterly captivated by this decadent treat! Imagine layers of buttery, crumbly shortbread, a luscious, gooey caramel center, and a smooth, rich chocolate topping. It's a symphony of textures and flavors that will have you reaching for seconds (and maybe thirds!).

While the exact origins of caramel slice are a bit hazy, it's widely believed to have emerged as a beloved bake in Australia and the UK. It quickly became a staple in cafes, bakeries, and home kitchens alike. Its enduring popularity isn't hard to understand. The combination of sweet, salty, and buttery notes is simply irresistible.

What makes this caramel slice so special? It's the perfect balance. The shortbread provides a sturdy, slightly salty base, contrasting beautifully with the sweet, chewy caramel. And then, that chocolate topping! It adds a final layer of indulgence that elevates the entire experience. Plus, it's surprisingly easy to make at home. While it requires a bit of patience to allow the layers to set properly, the effort is well worth it. Get ready to impress your friends and family with this classic, crowd-pleasing dessert!

Ingredients:

For the Biscuit Base:

250g plain flour, sifted
175g butter, softened
85g caster sugar
1 large egg yolk
1-2 tbsp cold water (if needed)

For the Caramel Filling:

397g can condensed milk
175g butter, cubed
50g golden syrup
1 tbsp caster sugar
Pinch of sea salt

For the Chocolate Topping:

200g milk chocolate, broken into pieces
25g butter

Preparing the Biscuit Base:

First, let's get started on the biscuit base. In a large bowl, rub the softened butter into the sifted flour until the mixture resembles breadcrumbs. I find using my fingertips works best for this!
Next, stir in the caster sugar. Make sure it's evenly distributed throughout the flour and butter mixture.
Add the egg yolk and mix well. The mixture should start to come together. If it seems too dry, add a tablespoon of cold water at a time until it forms a dough. Be careful not to overwork the dough, as this can make the biscuit base tough.
Once the dough has formed, flatten it into a disc, wrap it in cling film, and chill in the fridge for at least 30 minutes. This chilling time is crucial as it allows the gluten to relax, resulting in a more tender biscuit base.
After chilling, preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8 inch) square baking tin with baking parchment, leaving an overhang to help you lift the caramel slice out later.
On a lightly floured surface, roll out the dough to fit the base of the prepared tin. It should be about 5mm thick.
Carefully transfer the dough to the tin and press it evenly into the base. Use a fork to prick the base all over. This prevents the biscuit base from puffing up during baking.
Bake in the preheated oven for 20-25 minutes, or until the biscuit base is golden brown. Keep a close eye on it to prevent it from burning.
Once baked, remove the biscuit base from the oven and leave it to cool completely in the tin. Don't be tempted to rush this step, as the caramel will melt if the base is still warm.

Making the Caramel Filling:

Now, let's move on to the caramel filling. This is the heart of the caramel slice, so we want to get it just right! In a medium-sized saucepan, combine the condensed milk, butter, golden syrup, caster sugar, and a pinch of sea salt.
Place the saucepan over a low heat and stir continuously until the butter has melted and the sugar has dissolved. It's important to use a low heat to prevent the caramel from burning or catching on the bottom of the pan.
Once the butter and sugar have melted, increase the heat slightly and bring the mixture to a gentle simmer, stirring constantly. Continue to simmer for 10-15 minutes, or until the caramel has thickened and turned a rich golden brown color. The caramel should be thick enough to coat the back of a spoon.
Be patient and keep stirring! This is crucial to prevent the caramel from burning and to ensure it cooks evenly. The color will deepen as it cooks, so keep a close eye on it.
Once the caramel has reached the desired consistency and color, remove it from the heat and pour it evenly over the cooled biscuit base.
Spread the caramel evenly over the base using a spatula or the back of a spoon.
Leave the caramel to cool and set completely. This will take at least 2-3 hours, or preferably overnight, in the fridge. This allows the caramel to firm up properly, making it easier to cut later.

Creating the Chocolate Topping:

Once the caramel has set completely, it's time to make the chocolate topping. This adds a delicious finishing touch to the caramel slice.
Break the milk chocolate into pieces and place it in a heatproof bowl along with the butter.
Melt the chocolate and butter together using either a double boiler or in the microwave in 30-second intervals, stirring well in between each interval, until smooth and glossy. Be careful not to overheat the chocolate, as this can cause it to seize.
Once the chocolate has melted, remove it from the heat and let it cool slightly for a few minutes. This will help it to spread more evenly over the caramel.
Pour the melted chocolate over the set caramel and spread it evenly using a spatula or the back of a spoon.
If you want to get fancy, you can create a swirl pattern in the chocolate using a toothpick or skewer.
Leave the chocolate to set completely. This will take at least 1-2 hours in the fridge.

Cutting and Serving:

Once the chocolate has set, remove the caramel slice from the fridge.
Using a sharp knife, carefully cut the caramel slice into squares or rectangles. It's helpful to warm the knife slightly under hot water and wipe it clean between each cut to prevent the chocolate from cracking.
Lift the caramel slice out of the tin using the baking parchment overhang.
Serve and enjoy! This caramel slice is best stored in an airtight container in the fridge. It will keep for up to 5 days.

Conclusion:

This Caramel Slice recipe isn't just another dessert; it's a guaranteed crowd-pleaser, a symphony of textures and flavors that will have everyone begging for more. From the buttery, crumbly shortbread base to the smooth, decadent caramel center and the rich, satisfying chocolate topping, each layer complements the others perfectly. It's the kind of treat that evokes feelings of warmth and nostalgia, reminiscent of childhood memories and cozy afternoons. Trust me, once you've tasted this homemade version, you'll never go back to store-bought again! But what truly sets this recipe apart is its simplicity. Despite its impressive appearance and complex flavor profile, it's surprisingly easy to make. The instructions are straightforward, and the ingredients are readily available, making it accessible to bakers of all skill levels. Whether you're a seasoned pro or a complete novice, you can confidently whip up a batch of this irresistible caramel slice and impress your friends and family.

Serving Suggestions and Variations

The possibilities are endless when it comes to serving and customizing this delightful treat. For a classic presentation, simply cut the cooled slice into neat squares and serve as is. However, if you're looking to elevate the experience, consider adding a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of sea salt on top of the chocolate layer can also enhance the sweetness and add a touch of sophistication. For those with dietary restrictions or preferences, there are several variations you can explore. To make it gluten-free, simply substitute the all-purpose flour in the shortbread base with a gluten-free blend. For a vegan version, use plant-based butter and condensed milk alternatives. You can also experiment with different types of chocolate for the topping, such as dark chocolate for a more intense flavor or white chocolate for a sweeter option.

Beyond the Basics

Don't be afraid to get creative and add your own personal touch to this recipe. Consider incorporating chopped nuts, such as pecans or walnuts, into the shortbread base for added texture and flavor. You could also swirl a layer of peanut butter into the caramel for a Reese's-inspired twist. Or, for a festive touch, add a sprinkle of crushed candy canes during the holidays. I truly believe that this Caramel Slice recipe is a must-try for anyone who loves a good dessert. It's the perfect treat for any occasion, from casual gatherings to special celebrations. It's also a wonderful way to show your loved ones how much you care. The satisfaction of creating something so delicious from scratch is truly rewarding. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I'm confident that you'll be thrilled with the results. And most importantly, don't forget to share your creations with me! I'd love to see your photos and hear about your experiences. Tag me on social media and let me know what variations you tried. Happy baking! I can't wait to see your amazing Caramel Slices!