Childhood classic caramel slice


A classic childhood favorite, caramel slice, is a birthday staple in our household. Every year (and many times in between) the rolling pin comes out in preparation for the creamy, yummy slice. If you aren’t so confident with pastry making (if you haven’t tried, you should give it a go), there are pre-made gourmet sweet shortcrust pastry rolls you can buy from your local delicatessen or gourmet food shop in the frozen section.

Caramel Slice – makes 16 slices using a lamington tray

 Ingredients

Pastry
  •  2 1/4 cups plain flour
  •  1/3 cup caster sugar
  •  175g unsalted butter, chilled, chopped
  •  2 egg yolks
  • 2 tablespoons chilled water
Filling
  •  1 can condensed milk
  •  100g unsalted butter, at room temperature, chopped
  •  2 tbsp brown sugar
 Topping
  •  200g milk or dark chocolate, chopped
  •  60g butter, at room temperature, chopped

 Method

Pastry
  1. In a food processor, blitz flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process again until the dough just comes together
  2. Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a disc, cover with plastic wrap and leave to rest in the fridge for 30 mins
  3. Roll out again onto a lightly floured surface and shape to your tin size
  4. Blind bake the pastry at 180oC for 20mins or until golden on the edges
 Filling
  1.  Stir the condensed milk, butter and sugar constantly on low heat until the caramel turns pale & thick
  2. Set to cool slightly for 5 mins
  3. Pour over your baked pastry base
Topping
  1.  Put chocolate and butter into a heatproof bowl, over a pot of simmering water
  2. Stir until melted and glossy
  3. Pour over cooled caramel slice and use a palate knife to smooth out
  4. Place into the fridge until the chocolate sets and slice up to serve
Childhood classic caramel slice

Childhood classic caramel slice

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3 comments

    • Kerrianne Mackay

      Hi treatsfortravel, they should keep for about 4-5 days in an airtight container before the pastry starts to go a little stale. They don’t last long enough in my household to get to the freezer, so I can’t say I have tried it, however as there is no cream (rather condensed milk and butter) I would imagine a couple of months. The chocolate may bloom, yet won’t affect the flavour. Blooming is when the chocolate goes white from the cocoa butter separating due to the extreme changes in temperature (fridge to freezer). One thing when freezing – remember to use baking paper to separate the layers so you don’t have a sticky mess when defrosting.

      Happy baking x

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