Caramel Slice | Easy, Classic Australian Dessert Recipe (2024)

FAQs

What is a substitute for golden syrup in caramel slices? ›

Caramel Slice is also known as Millionaires Shortbread - both contain a crunchy base, caramel filling and chocolate topping. Golden Syrup Substitutes - you can replace the golden syrup with corn syrup, honey or maple syrup.

skim condensed milk) instead of full fat milk (it will not set properly), you didn't bake the caramel layer (this makes sure it sets) or you used a recipe where the caramel filling is made without condensed milk (in which case you need a candy thermometer to achieve an exact temperature to ensure it sets).

It's most important to score through the chocolate layer with a small sharp knife completely before pressing down firmly through the caramel and base (using a large, flat knife). If you try and cut all 3 layers at once, the chocolate will break and the caramel will squish out the sides.

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

To make a perfect easy caramel every-time, simply add one or two drops of vinegar and just enough water to wet the sugar. The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have.

If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn't stirred often enough.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

Slice using a hot, sharp knife.

Run a sharp, large knife until hot water for a minute or so. Then dry with a cloth and slice through the Millionaire's Shortbread. The heat with soften the layers and prevent the chocolate on top from cracking.

Why is my caramel slice grainy? ›

Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. It loses its moisture and turns back into a sugar crystal. If this crystal touches the melted mass, it causes a chain reaction and the caramel will seize up and become grainy.

Dip the Knife in Hot Water

It's essential for perfection. Dipping the knife in hot water before cutting will prevent tearing, uneven slicing, or frosting sticking to the knife. The residual heat of the knife ensures that the frosting stays where it is supposed to be and helps the knife slide through it like butter.

Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization. “It's best to start a wet caramel over low heat until the sugar has dissolved, then increase the heat to medium for caramelization,” says Mel. “As the water evaporates, the sugar eventually caramelizes.”

If you cannot buy golden syrup then agave nectar or corn syrup are good alternatives for the sauce. Glucose syrup is also a possibility if you can buy it in larger containers. If you do wish to try making the Salted Caramel Sauce with honey then we suggest buying a liquid, light coloured and mildly flavoured variety.

It can be used wherever honey is used, providing a lesser flavour spectrum but saving rather a lot of cost; this would include on porridge, pancakes and waffles, in flapjacks, ginger cakes and similar. To really showcase this ingredient, try making our golden syrup dumplings.

Some may use maple syrup, light corn syrup, honey, light treacle and even agave syrup. Unfortunately, they won't always work to replace the sticky, thick consistency and strong flavour that Golden syrup offers. The best alternatives will have different flavours and consistencies.

As sweetened condensed milk is slightly runnier than golden syrup, you may need to adjust for this in your recipe by reducing the volume of other liquids, e.g. milk or water in your recipe. Otherwise, you can use a 1:1 swap.