Caramel Slice
A classic Caramel Slice with a buttery shortbread base, rich caramel centre, and chocolate topping. Also known as Millionaires Slice, Caramel Shortbread or Millionaires Shortbread... A Scottish favourite that’s always a crowd-pleaser.
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Servings: 12
INGREDIENTS
For the Base
- 250 g Plain Flour
- 85 g Caster Sugar
- 170 g Block Margarine or Butter (cold; cubed)
For the Topping
- 175 g Block Margarine or Butter
- 175 g Soft Light Brown Sugar
- 397 g Condensed Milk (usually 1 tin)
- 4 tbsp Golden Syrup (see Golden Syrup note below)
- 225 g Milk Chocolate
INSTRUCTIONS
- Preheat your oven to 180°c (160° fan-assisted ovens, Gas Mark 4 or 350°F) and grease and line a 20x20cm (8-inch) baking tin with greaseproof paper. Set aside.
- In a large bowl, mix the flour & caster sugar before adding the [topping] butter/margarine and rubbing together until it resembles breadcrumbs. Knead the mixture together to form a dough.
- Using your fingers, press the dough into your pre-greased tin, trying to work it into as smooth a finish as possible. Prick holes all over the dough before baking in your pre-heated oven for 20 minutes
- Meanwhile, place the [topping] margarine/butter, [topping] sugar, condensed milk & golden syrup into a pan over a gentle heat until the sugar has dissolved, stirring continuously.
- Bring the caramel mixture to the boil and stir vigorously for 2-3 minutes, until it begins to thicken a little in consistency.
- Pour the caramel over your baked base, ensuring an even finish right into the corners. Leave to cool a little before preparing the chocolate.
- Melt the chocolate (either in short bursts in the microwave or over a bain-marie) before pouring and spreading it evenly over the caramel, ensuring a smooth finish right into the corners.
- Leave to set in the fridge for at least 2 hours, or ideally overnight. Once set, cut into individual squares or slices.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Substitutions:
- Condensed Milk: This recipe relies on sweetened condensed milk for the caramel; unfortunately, evaporated milk won’t work as a substitute.
- Chocolate: Milk chocolate is traditional, but dark or even white chocolate works too. Alternatively, you can create a combination and do a fancy marbled effect.
- Butter: You can use block margarine instead of butter. Just be sure to use a high-quality block margarine, not spreadable margarine.
Storage:
Caramel Slice keeps well in an airtight container for up to 5 days. Cut into individual slices before storing in the fridge for firmer layers, or at room temperature if you prefer a softer caramel.Freezing:
You could freeze Caramel Slice. Once fully set, cut into squares and layer with baking paper in a freezer-safe tub. Freeze for up to 3 months. Defrost in the fridge overnight or at room temperature for a couple of hours before serving.Tried this recipe?
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