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.

Scotland

Caramel shortbread / Origin

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.

The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

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.

Some say that the Arabs were the first to discover caramel around 1000 A.D. It's believed that it was a crunchy kind of caramel created by the process of crystalizing sugar in boiling water. The Arabs called it “kurat al milh,” which roughly translates into “sweet ball of salt.”

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.

To further reduce the risk of cracking, support the chocolate from underneath as you cut. Place a clean cutting board or a piece of parchment paper underneath the chocolate to provide a solid base. This will help distribute the pressure evenly and prevent the chocolate from breaking apart.

What pairs well with caramel? ›

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.

Add a tablespoon of oil to the chocolate once it's melted.

So you have no problems cutting the chocolate later once it's set in the fridge. Sometimes cold chocolate can crack but that little touch of oil ensures perfect slices every time. I usually use vegetable oil or coconut oil, but any mild tasting oil should work.

Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization. “It's best to start a wet caramel over low heat until the sugar has dissolved, then increase the heat to medium for caramelization,” says Mel. “As the water evaporates, the sugar eventually caramelizes.”

1) Dry the apple slices on paper towels; any extra moisture will prevent the caramel from sticking to the apple. 2) First, you can make chocolate-covered apple slices, let them dry, then dip them in the caramel sauce; the chocolate coating will give the caramel something to stick to.

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.

It can be used wherever honey is used, providing a lesser flavour spectrum but saving rather a lot of cost; this would include on porridge, pancakes and waffles, in flapjacks, ginger cakes and similar. To really showcase this ingredient, try making our golden syrup dumplings.

Golden syrup is a very viscous syrup that is intensely sweet. Unfortunately sweetened condensed milk would not be a good alternative as it is thinner and less sweet. If you can't find golden syrup then you can use light agave syrup, light corn syrup or glucose syrup as alternatives.

You can still create a suitable substitute for brown sugar if you have a liquid sweetener like maple syrup, agave nectar, honey, brown rice syrup, or date syrup. Of these, date syrup is your best bet thanks to its caramel-like, almost nutty flavor that's reminiscent of molasses.