Caramel Slice

chocolate-caramel-sliceHusband and I were reminiscing the other day about those tubes of sweetened condensed milk you used to take camping. It’s supposed to be used as a camping friendly way to add sweet milk to coffee and other cooking efforts however I don’t think I’m exaggerating to suggest that it’s never been used for that in the history of camping – that in fact, kids just suck it from the tube like it’s a lolly. End of story.

The recipe calls for dark cooking chocolate. I use Lindt 85% dark chocolate cos I like it to be bitter as a childless wealthy divorcee. I want it to slap the sweetness of the golden syrup hard across the kisser. But that’s just me.

This recipe is for Thermomix. If you want a stovetop version see the link at the end.



  • 1 cup (150g) plain (all-purpose) flour
  • ½ cup (60g) almond meal*
  • 125g butter, melted
  • ¾ cup (165g) raw sugar


  • ½ cup (125ml) golden syrup
  • 125g butter, melted
  • 2 x 400g cans sweetened condensed milk


  • 200g dark cooking chocolate
  • 2 teaspoons vegetable oil


  • 20cm x 30cm tin (lamington tin)
  • baking paper
  • mixing bowl
  • Thermomix

* I considered milling my own almonds to make the almond meal but I wasn’t about to remove the skin myself and found on investigation that whole blanched almonds cost the same price as almond meal so why bother?



  1. Preheat oven to 180°C.
  2. Mill the sugar 3 seconds/speed 9 to convert it to castor sugar
  3. Place the flour, almond meal, butter and sugar in a bowl and mix to combine.
  4. Press the mixture into a tin lined with non-stick baking paper and bake for 15 minutes or until golden.
  5. Allow to cool.


  1. Into the Thermomix place the golden syrup, butter and condensed milk
  2. Heat for 8 minutes/70 degrees/speed 3
  3. Pour filling over the base and spread evenly – avoid upward dips around the edges
  4. Bake for 20 minutes or until golden.
  5. Refrigerate until cooled completely


  1. Place the chocolate into the clean Thermomix
  2. Grate for 10 seconds/speed 9
  3. Add the oil and heat 4 minutes/50 degrees/speed 3
  4. Pour the chocolate mixture evenly over the caramel and refrigerate for 2 hours or until set.

Recipe: adapted from stovetop recipe by Donna Hay (and mums everywhere)


3 thoughts on “Caramel Slice

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