Caramel Slice | Easy, Classic Australian Dessert Recipe (2024)

FAQs

What is a substitute for golden syrup in caramel slices? ›

Caramel Slice is also known as Millionaires Shortbread - both contain a crunchy base, caramel filling and chocolate topping. Golden Syrup Substitutes - you can replace the golden syrup with corn syrup, honey or maple syrup.

The first known caramel slice recipe appeared in the Australian Women's Weekly in October 1970 under the name caramel shortbread. Scotland understood how amazing caramel shortbread was, because a couple of decades later, the recipe became popular there under the name millionaire's shortbread.

So we make a caramel using sugar and butter, then we add condensed milk which thickens it and makes the caramel set; Chocolate topping – the secret to making sure the chocolate doesn't crack when cut is a touch of oil!

It's most important to score through the chocolate layer with a small sharp knife completely before pressing down firmly through the caramel and base (using a large, flat knife). If you try and cut all 3 layers at once, the chocolate will break and the caramel will squish out the sides.

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

It's thought the most basic form of caramel was first made by the Arabs around 1,000 AD by mixing sugar and water to form a crystallised liquid, that they used initially in the beauty industry, (think waxing and sugaring) and later becoming a confection which they first called simply a “ball of sweet.”

Be sure to use sweetened condensed milk (rather than unsweetened) and make sure it is the regular, full-fat version. Low-fat or light condensed milk products won't set as nicely and the filling will be runny and difficult to slice. Heat the caramel on medium-low heat.

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, or Wellington squares is a biscuit confectionery composed of a shortbread biscuit base topped with caramel and milk chocolate.

If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn't stirred often enough.

Caramel makes great pairings with a variety of different inclusions to create multi-sensorial experiences. Especially combinations with healthier inclusions like seeds, nuts and dried fruits are appealing for consumers.

Why is my caramel not setting? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

There are a few different ways to do this depending on what kind of caramel you are making. If you are making a runny sauce then adding cream or butter, or even water will stop the heat rising. Chefs often fill a sink with cold icy water and dip the base of the saucepan into this to stop the cooking.

Caramel is a deliciously sweet sauce that can turn up the volume on any dessert it's added to. But if you're hoping to drizzle caramel over vanilla ice cream or getting ready to dip apples for a fall celebration, you need a sauce that's not too thick. To thin caramel, just add some cream or water over heat.

This can be caused by extended cooking times (especially under acidic conditions) and the use of the enzyme invertase. Increasing reducing sugars will add to the flavor and color of caramel – but too much can cause excessive stickiness.

Honey is also an invert sugar but it has a flavour of its own and unfortunately it will affect the taste of the sauce. If you cannot buy golden syrup then agave nectar or corn syrup are good alternatives for the sauce. Glucose syrup is also a possibility if you can buy it in larger containers.

Cane syrup, also called cane sugar syrup, is a sweet, amber-coloured liquid. It is made from evaporating sugar cane juice to create a thick and syrupy consistency. Since cane syrup is made in a similar process to golden syrup, though usually a darker and richer syrup, it is a great substitute to use.

Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.

The free fructose content gives the syrup a taste sweeter than that of an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25% less golden syrup is needed for the same level of sweetness.