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Create Bake Make / Celebration Food / Easy Caramel Slice

Easy Caramel Slice

by Lauren Matheson 61 Comments

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This easy Caramel Slice recipe is hands down one of my all time favourite slice recipe – a big call I know, but once you make this you will know what I’m talking about.  My Mum actually put me onto this recipe and likes to make an even more decadent version (if that is ever possible!!!) by using Hazelnut Chocolate as the icing, you can find that recipe here.

Easy Caramel Slice

This is also one of Mum’s favourite recipes, so it only made sense to make a batch when she was visiting us recently.  She even managed to drag herself away from playing with the boys (they are just a little obsessed with their “Nanny”) and gave me a hand making this.

Easy Caramel Slice Recipe

Needless to say once the boys cottoned on to the fact we were ‘making’ they were both pushing their little chairs up to the kitchen bench eager to help.  As much as I love cooking with them, this is one recipe which isn’t toddler friendly so they had to make do stirring their blocks around in bowls instead.  The hardest part of making the slice is how long you have to wait for it to set and the top was covered with more than a couple of fingerprints where I had eagerly checked it’s consistency.

When the time came this slice certainly didn’t disappoint and between the four of us we may have consumed a few too many pieces!

If you are like me and can’t resist anything caramel, make sure you try my no bake Caramel Fudge, Caramel Apple Pudding or my Caramel and Ma;tesers Slice!!

Easy Caramel Recipes

Easy Caramel Slice

Lauren
My easy Caramel Slice recipe really is the BEST Caramel Slice recipe you will ever try! Both regular and Thermomix instructions also included.
3.82 from 37 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Slices
Servings 24

Ingredients
  

  • 1 cup 150g of plain flour
  • ½ cup of coconut
  • 125 g of butter
  • ½ cup 70g of brown sugar
  • Filling
  • ⅓ cup 120g of golden syrup
  • 125 g of butter
  • 2 x 400g cans of condensed milk - Make sure you use a good quality brand I use Nestle as I've heard that the caramel hasn't set too well when other brands of condensed milk (homebrand/aldi) have been used.
  • Topping
  • 220 g of milk chocolate
  • ½ teaspoon of vegetable oil

Instructions
 

  • Preheat your oven to 180 degrees and line a 18 x 28cm slice tin with baking paper.
  • Melt the butter.
  • Place the flour, coconut, sugar and butter into a large bowl and mix with a metal spoon to combine.
  • Pour the mixture into your prepared slice tin and flatten the surface with a spoon. Place the tray into the oven and bake for 16 - 18 minutes or until it's golden brown.
  • In the meantime you can start making the caramel filling. Place the butter, condensed milk and golden syrup into a small saucepan and stir oven a low heat for approximately 8 minutes or until the mixture is lovely and thick.
  • Pour the caramel over the base once it has cooked and put it back in the oven to bake for a further 20 minutes or until the caramel is golden.
  • Remove the slice from the oven and allow it to cool for 10 minutes before place it in the fridge to chill.
  • Once the slice has chilled, place the milk chocolate and vegetable oil into a microwave safe bowl and cook for 30 second spurts until it's melted. Pour over the top of the slice and return to the fridge for 1 hour or until set.
  • Cut into small squares to serve.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Please note it’s important to use a good quality condensed milk when making the caramel (I use Nestle) as the caramel doesn’t seem to set as well when using other brands such as home brand or Aldi.

Thermomix Easy Caramel Slice Recipe

1.  Preheat your oven to 180 degrees and line a 18 x 28cm slice tin with baking paper.

2. Place 125g of butter into the bowl of your Thermomix and cook for 3 minutes on 60 degrees speed 2 or until melted.

3. Add brown sugar, coconut and plain flour and mix for 20 seconds on speed 3 or until combined.

4. Pour the mixture into the prepared slice tin and flatten the surface with a spoon. Place the tray into the oven and bake for 16 – 18 minutes or until it’s golden.

5. In a clean Thermomix bowl, add the golden syrup, butter and condensed milk and cook for 8 minutes at 70 degrees on speed 3. Pour the caramel over the cooked slice base and place the slice back into the oven to bake for a further 20 minutes or until the surface is golden and has set.

6. Remove the slice from the oven and allow it to cool for 10 minutes before placing it in the fridge to chill.

7. Once the slice has chilled, break the milk chocolate into pieces and place it along with the oil into a clean Thermomix bowl and cook for 2 minutes, 60 degrees on speed 2.

8. Pour the melted chocolate over the slice before returning it to the fridge to set completely.

9. Cut the set slice into squares and enjoy!

What’s your all time favourite slice recipe?

You can find more great slice recipes in our ‘No Bake Bars and Slices‘ eBook which is also available in a Thermomix version.

You can also shop our entire eBook range here.

Easy Caramel Slice Recipe

 

 

 

Reader Interactions

Comments

  1. Sammie @ The Annoyed Thyroid

    I think Caramel Slice would have to be one of my all time favourite slices and I love that there is a Thermomix conversion!

    Reply

  2. Lucy @ Bake Play Smile

    Oh aren’t you the sweetest daughter! I love your Mum’sidea of using hazelnut chocolate too. This looks absolutely perfect!

    Reply

  3. Kat - The Organised Housewife

    Oh my goodness look at that delicious caramel! Absolutely one of my favourite slices!

    Reply

  5. Vicki @ Knocked Up and Abroad

    Oh my gawd!!! I cannot resist caramel slice. If it’s ever on offer, I will always choose it above anything else… although I am susceptible to other classics like vanilla and jelly slice. I think I might pin this because you really have made it sound easy and achievable, and I’m all about that!

    Reply

    • Lauren

      It really is easy and doesn’t take long at all to put together. I’ve never made my own vanilla slice before – you’ve given me an idea now!

      Reply

  11. Christine @ Must Love Home

    Hi Friend, thanks for sharing at Friday Favorites! I really hope to see you at our next party! Hugs – Christine @ Must Love Home

    Reply

  12. Sam

    Omg your slice looked so delicious.. I had to try. Not sure where I went wrong but my caramel was a lot lighter than yours and that runny that when I tried to slice it it all just went down hill from there, still tasted beautiful.. Just didn’t look so appealing.. The only thing I can think I’ve done wrong is substitute the golden syrup for maple syrup? Any thoughts?

    Reply

    • Lauren

      Hi Sam, Sorry to hear it didn’t quite work out. I think maple syrup should still work well, I’d suggest cooking your caramel for a bit longer on the stove top to let it thicken a little more and get a really good colour. Also make sure it’s nice and brown/bubbling when you take it out of the oven.

      Reply

      • Alison

        I’m in the process of making this but I have a feeling I might know where you went wrong. If you’re American like I am you might have initially thought the oven temperature was low. But it’s in Celsius not Fahrenheit. :$ so if that is the case, then the oven wouldn’t have cooked it properly. Not sure, just a thought.

  15. Barbara Linn

    This sounds so good! I LOVE caramel. I am wondering what size pan you are taling to in non-metric terms. Also, is the 180 degrees centigrade?

    Reply

    • Lauren

      Hi Barbara, Thanks so much for your message! I just converted the measurements of the pan and it’s around 11 x 7 inches – I hope that helps! Yes, it is it 180 degrees celsius, which is approximately 350 farenheit I believe. I hope you enjoy the recipe, have a great weekend 🙂

      Reply

      • Kate

        Can I make the base one night and then make the rest the next night for work the next day so the base will be two days old by the time it gets eaten – will that matter

      • Lauren

        Hi Kate, I haven’t tried doing that before but I don’t see why you couldn’t. I would keep it covered in the fridge until you finish the recipe though. I hope that helps 🙂

  17. Teigan

    5 stars
    Fantastic recipe! Thank you so much for sharing. Had to cook the caramel mixture on the stove for a bit longer than suggested but it set beautifully, oven times suggested were perfect!
    Made this for my boyfriend and I’m sure it will be demolished in no time!

    Reply

  19. Mary

    Hi
    I really want to make these but only have a 9×13 pan. Can I use this to replace the slice tin 18×28? Thanks so much!!

    Reply

    • Lauren

      Hi Mary, Is that 9 x 13 inches or cm? That should be ok, you may just need to adjust the cooking time and keep a close eye on it while ti’s cooking.

      Reply

  20. Annita

    Hi Lauren, I too am from Aus but have moved abroad. I had forgotten about caramel slice until I cm across this delicious looking recipe. I’m super excited to make it because you have made it (IMO) the correct way, with a bucket full of caramel. I have all the ingredients in the cupboard and I’m going to go make it right now! Also, in my experience corn syrup is a better substitute for golden strip than maple as corn syrup has the desired consistency but the flavour is not as good as GS.

    Reply

    • Lauren

      Hi Annita, Yep, if you are going to make caramel slice it needs to be FULL of caramel! Thanks so much for the tip, I’ll add a note at the bottom of the recipe. I hope you enjoy it x

      Reply

    • Carol

      5 stars
      If you mix clear karo (corn syrup brand) 85% with 15% molasses you should get something that has the cane sweetness of the golden syrup. But not the bitterness that is often associated with molasses. FYI: In the USA we don’t have anything on the shelves called treacle. I had to look it up to find that it is similar to molasses.

      But what is a slice pan. I’m in the USA and have never heard of such?

      Reply

      • Lauren Matheson

        Thanks for the the tips Carol 🙂
        A slice tin is just a baking dish, the one I use is approximately 18 x 28cm

  23. Kylie Lawson

    Any tips for cutting once it’s made? I made a complete mess of mine – chocolate topping cracked! Lucky it tasted Devine because it didn’t look that flash

    Reply

    • Lauren Matheson

      Hi Kylie, sorry to hear it didn’t cut well. I usually let it ‘warm’ at room temp for 10 mins or so and then use a sharp knife which has been popped in boiling water to help cut it. I hope that helps x

      Reply

  24. Kristin Bodman

    5 stars
    I bought a lot of tins of homebrand Condensed milk and found that it didn’t set all that well. I experimented with it as had a lot to use up and found if I kept stirring and cooking it for maybe another ten minutes it did harden up so was able to use the el cheapo condensed milk.

    Reply

    • Lauren Matheson

      Thanks so much for the tip Kristin, I’m going to try that next time 🙂 I’m so glad it worked out for you xx

      Reply

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