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Caramel Slice

Color and thickness are the only endpoints that matter for the caramel layer.

Intermediate#44 most lovedUses: Controlled Caramelization (Non-Enzymatic Browning)
classic Australian caramel slicemillionaire's shortbread

The Chemistry in This Bake

Cooking condensed milk and butter on the stove, watching color and thickness as the reaction endpoint indicator.

Learn the full technique →

Ingredients

  • Plain biscuits (crushed)
  • Butter
  • Desiccated coconut (optional)
  • Sweetened condensed milk
  • Golden syrup
  • Dark chocolate
  • Vegetable oil (for chocolate)

Method

  1. Mix crushed biscuits with melted butter and press into a slice tin; bake 10 minutes.

  2. Simmer condensed milk, butter, and golden syrup, stirring constantly.

  3. Watch the color deepen and the mixture thicken — that is your endpoint, about 5-8 minutes.

  4. Pour the caramel over the base and chill until firm.

  5. Melt chocolate and spread over the caramel.

  6. Chill, then slice with a hot knife for clean edges.