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.
Servings: 12
Ingredients
For the Base
- 250 g Plain Flour (All-purpose Flour)
- 85 g Caster Sugar (Superfine Sugar)
- 170 g Butter or Block Margarine
For the Topping
- 175 g Butter or Block Margarine
- 175 g Soft Light Brown Sugar (Light Brown Sugar)
- 397 g Condensed Milk (Sweetened Condensed Milk) usually one tin
- 4 tbsp
Golden Syrup (Substitutions) - 225 g Chocolate milk, white or dark
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.
Notes
- 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.
- 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 if needed, though the flavour will be slightly different. Just be sure to use a high-quality block margarine, not spreadable margarine.
- Golden Syrup: Essential for flavour and texture, but I appreciate it can be tricky to get outside the UK. Have a look at my golden syrup substitutions for all substitution options. Light corn syrup could be used in a pinch, but it won’t be quite the same.
