Caramel Slice
Caramel Slice, also known as Millionaire’s Shortbread, the delicious Australian treat! That’s right, it’s Australian! We invented it. Scotland invented the shortbread, and we added the caramel and chocolate.
Caramel Slice has 3 layers – Delicious shortbread covered in a soft and gooey layer of caramel, covered in chocolate. All three of these elements alone are delicious, but together they make an amazing treat.
Now some people may find making a caramel from scratch a little daunting. But fear not, as long as you have a a digital thermometer and don’t stop whisking, you will be fine. I prefer to make the caramel in a non-stick frypan over a saucepan for 2 reasons – 1) a bigger surface area makes the process quicker and 2) you can get into the corners of a frypan better with your whisk. With a saucepan, you really have to get the whisk into those corners, so you don’t get any burnt bits and ruin your caramel. Just use a frypan, save yourself the stress.
Making this recipe is a little stop-start. Things need to cool and set between steps. Make sure you let the caramel cool for the 20 minutes before adding the chocolate, or else it will ruin your beautiful layers.
Caramel slice is the perfect afternoon tea treat or dessert, be sure to serve it at your next gathering. I hope you enjoy!
Caramel Slice
Equipment
- 1 frypan/saucepan
- 1 9 inch square baking dish lined with baking paper
- 1 digital or candy thermometer
- 1 whisk
Ingredients
Shortbread
- 180 grams plain flour
- 170 grams salted butter (room temp)
- 75 grams white sugar
- 1 tsp vanilla bean paste
- 1 egg yolk
Caramel
- 1x 395 gram (14oz) tin of sweetened condensed milk
- 120 grams salted butter
- 200 grams brown sugar
- ¼ cup golden syrup
- 1 tsp vanilla bean paste
Chocolate Topping
- 250 grams chocolate (you can choose milk, dark or a combination of both)
- 3 tbsp cream
Instructions
- Pre-heat oven to 175℃/350℉. Line your baking tray with parchment paper, making sure there is ample overhang to easily remove slice when complete.
- To make the shortbread - In a large bowl, beat your butter, sugar, vanilla bean paste and egg yolk for about 90 seconds. Add flour, mix until the flour just disappears. Do not over-mix.
- Add the shortbread mix to the base of the baking tray and press it down firmly with your hands, or the bottom of a glass, until it is evenly spread all over the base and in the corners. Bake for approximately 20 minutes, until you see it turn slightly golden in colour in parts. Remove from oven and allow to cool.
- To make the caramel, add all the caramel ingredients into a saucepan (or as I prefer- a non stick frypan - it's easier to get into those corners with your whisk), melt over med-high heat, mixing continuously. You'll see/feel the caramel start to pull away from the edges, this is when you temp it with your digital thermometer. Keep mixing until it reaches 106℃/223℉, then remove from the heat. Pour over the shortbread base and spread it evenly. Chill in the fridge for about 20 minutes before making the chocolate layer.
- For the chocolate, add chocolate and cream into a microwave safe bowl. Heat for 30 seconds on high, mix well. Heat for 20 seconds on high. Mix. This should be sufficient heat to melt all the chocolate, just keep mixing. Spread the chocolate evenly over the caramel and leave to set in the fridge.
- Cut into squares when your caramel slice is completely chilled. In hotter climates, keep in refrigerator, or in colder climates keep at room temperature.