When I was at college, me and my college friends used to visit a cafe called The Coffee House. It was one of our favourite places to spend our lunch breaks and I always ordered the most delicious treat, a caramel slice. It was the perfect combination of biscuit base, which tasted of digestives, smooth caramel centre and thick chocolate topping. It was sooooo scrumptious.! But unfortunatley, one day, when I ordered my favourite treat, it was replaced by an alternative with a thin, dry shortbread like biscuit base. I have searched ever since for something similar to no avail and have tried recipes to re-produce something the same in my own kitchen but have often failed to get it right in my attempts. But I finally may have cracked it!
You will need the following ingredients:
(the packaging designs were obviously hinting that I should make caramel slice, as both the condensed milk and chocolate have pictures of them!)
Biscuit Base
3 cups (x 21) Digestive Biscuits
125g Butter
Caramel Centre
397g Tin Condensed Milk
3/4 cup Light Brown Soft Sugar
90g Butter
2 Tablespoons Golden Syrup
Chocolate Topping
6 ounces (170g) Plain Chocolate
30ml Water
4 ounces Golden Syrup
2 Ounces Butter
Method
Crush the digestive biscuits in a bowl until hardly any lumps are left
Melt the butter in a pan then combine with the crushed biscuits
Put the biscuit mixture into a 30cm x 15cm tin and press down evenly
Place the tin in the fridge to set whilst you prepare the caramel. Put the condensed milk, butter, brown sugar and golden syrup into a large saucepan, over a medium heat, stirring constantly until mixture comes to the boil; turn down the heat to low and whilst stirring constantly (make sure the the mixture doesn’t burn or become stuck to the bottom of the saucepan) for about 8-10 minutes until the the mixture darkens from this:
to this:
As you can see the mixture becomes a lot thicker, when it gets to this stage you can take it of the heat and leave to cool slightly. It will become a lot thicker as it cools but you still want it to be a pourable consistency. Pour the caramel over the biscuit base in the tin and spread evenly to cover
Place back in the fridge to set while you prepare the chocolate topping. To make this, place the chocolate, buter and golden syrup in a saucepan over a low heat, stir until melted and the mixture is smooth and glossy, add the water and stir in.
Pour this over the caramel in the tin and spread evenly
When completely covered place this back into the fridge so the chocolate is set
When set remove from the tin
and cut into squares
Delicious!
Enjoy!
7 Responses
for how many people is this recipe?
This recipe feeds probably 20-24 people, depends on how big or small you make the slices though 🙂
This looks delicious!! Can I ask what kind of pan that is?
Thankyou :o) The pan is made by Silverwood and it is a multisize cake pan that you can adjust to make different sizes of cakes.
So i made this, but my chocolate hasn’t set. Its still runny after 24 hours in the fridge…really don’t know what i done wrong lol
Yep few years later also hahaha
I followed recipe exactly but biscuit base is very crumbly. It doesn’t stay together when cut. Where did I go wrong? Caramel & chocolate is set perfectly though!
Ooh I’m not sure as it usually stays pretty firm and easy to slice with this recipe. Maybe try adding a little more melted butter to the biscuits. I hope it works for you next time!
Thirzah xoxo