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.

Melt 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute.

skim condensed milk) instead of full fat milk (it will not set properly), you didn't bake the caramel layer (this makes sure it sets) or you used a recipe where the caramel filling is made without condensed milk (in which case you need a candy thermometer to achieve an exact temperature to ensure it sets).

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.

While Millionaire's shortbread has a soft caramel filling, Billionaire's shortbread has salted caramel sauce in the center.

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.”

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.

Allow the slice to set in the fridge (preferably overnight before cutting). Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking.

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.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).

Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

I don't boil the caramel to temperature, and I never have. Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it's quicker.

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.

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.

Both are inverted sugars, although honey is naturally created by bees using an enzyme called invertase, while golden syrup is created by sugar processing. Honey contains antioxidants, vitamins, antimicrobials, and minerals. Golden syrup contains some micronutrients but at very low levels.