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

FAQs

Why does my caramel slice not set? ›

Sweetened condensed milk - Do not use skim (low fat), caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.

Add tapioca to the caramel sauce.

If you want a thickener that will not alter the glossy color of the caramel, try tapioca flour (not pearls). Simply add small amount to your sauce to thicken it. Start with about 1 tsp (5 mL) and whisk it into the sauce until fully dissolved.

Try milk instead.

If you don't want to make a special trip to the store, you can use whole milk with an extra tablespoon of butter in place of the heavy cream. It may not be quite as thick, but it will work in a pinch!

Take your slice out of the fridge for 30 minutes before you cut it into pieces. This will allow the chocolate to soften slightly before cutting. Use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours.

Give your caramel at least two hours to set, or overnight if possible. You can also pop caramel into the fridge to help it set up faster. The caramel will sweat a little when brought out of the fridge, but will still taste fine. If you don't eat it right away, here's how to store caramel.

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

This caramel is made by simply boiling the sweetened condensed milk for several hours in the can. As heat is applied, the sugar naturally caramelizes. Because the milk is boiled inside its can, there's no need to worry about it becoming too thick or scorched as the moisture cannot evaporate.

Heat the cream first before adding to the caramelized sugar.

Adding cold cream to the very hot caramel will cause it to seize and clump.

Why does condensed milk make caramel? ›

Basic caramel has sugar, milk, and butter in it, and is then brought up to a high temperature until it all thickens up. By starting with condensed milk, we already have milk and sugar combined and it is already partially thickened, so caramel is made more quickly.

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.

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

you simply haven't cooked it enough-- possibly your microwave is less powerful (the original recipe doesn't specify a wattage for cooking the caramel) or the butter you used has a higher water content. You could try cooking the mixture for a little longer, and seeing if it sets up firmer.

Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.

Make absolutely certain the pan is clean AND your sugar is clean and free from impurities like dirt or residue. Sugar crystals can hook up with those impurities causing your caramel to seize and crystallize.