58 Comments

  1. Ashleigh
    October 2, 2016 @ 7:58 am

    Just divine! Thank you for sharing your recipe!! I used your Thermomix method. Followed the recipe exactly, used the same sized tray and used all branded ingredients (As per usual) and everything cooked perfectly.
    The only thing is I underestimated how “short” of time it would take the chocolate to set and when I checked on it to cut it, it was set already!! Oops!

    I have never been able to perfect a Caramel Slice and it’s my favourite. My partner recently mentioned he had never tried it before and now that I have a Thermomix I’m trying plenty of new recipes!!!

    Thank you again, will be make this plenty in the future 😍😍

    Reply

    • Elizabeth Connolly
      October 2, 2016 @ 8:39 am

      Thanks Ashleigh, so lovely of you to let me know… If you wouldn’t mind… where did you get your tin from? I would love to buy another one 😍 thanks again!
      Liz xx

      Reply

      • Ashleigh
        October 2, 2016 @ 7:35 pm

        Hi Liz!
        I’m 98% sure I grabbed mine from Coles!! I hope you find a new one!! 😄

        Reply

    • Elizabeth Connolly
      October 2, 2016 @ 8:40 am

      Also if that happens with the chocolate a warm knife is helpful… as I have done it many time 🙂

      Reply

  2. Debbi Tippett
    September 23, 2016 @ 3:02 pm

    I have the exact size tin but there is no way in hell i can get the base recipe to cover the size of the tin? It would have to be wafer tin to cover the surface area? Not sure how
    everyone else is doing it?

    Reply

    • Elizabeth Connolly
      September 23, 2016 @ 5:10 pm

      Not sure Debbi??? I’ve never had a problem??? Sorry?
      Maybe try 1 and 1/2 base mixture??? Liz xx

      Reply

  3. Jacqui
    July 2, 2016 @ 4:17 pm

    Hi again Liz
    I’ve been making this slice very regularly over the past year and find that 110g of butter makes it a bit tricky to spread the base. I use 130g and it works perfectly. Just thought I’d add a comment to let you know and others know!
    Cheers

    Reply

    • Elizabeth Connolly
      July 2, 2016 @ 5:01 pm

      This Jacqui, it does depend on the kind of butter you use as some has more water than other… But really…… you can never have too much butter!!! 😄😄😄

      Reply

  4. Louise Smith
    May 7, 2016 @ 9:04 pm

    Hiya. I have made this slice both half recipe and full recipe. I used a baking tray for full recipe. Both times it has worked perfectly. One of those rare recipes that deserve the title “The Best”.

    Reply

    • Elizabeth Connolly
      May 7, 2016 @ 10:07 pm

      Oh Louise, you have made my day! Thank you so much for popping in to tell me! Lots of baking love, Liz xxx

      Reply

  5. Rachel
    March 2, 2016 @ 8:27 am

    Hi, just wondering wether I should be using dark or light brown sugar in the base?
    Thanks

    Reply

    • Elizabeth Connolly
      March 2, 2016 @ 3:11 pm

      Hi Rachel… Sorry for the slow reply, but your question went into my span folder? It doesn’t really matter what brown sugar you use. I have made it white light, dark, cheap expensive… it is all pretty much the same!
      Thanks so much for stopping by!
      Liz xx

      Reply

  6. Ruth Pugh
    January 18, 2016 @ 5:45 am

    Hi Liz,
    This definitely got Jono’s tick of approval😍 I used gluten free flour and made my own condensed milk following a Thermomix recipe as I didn’t have any in the cupboard and the slice turned out perfectly. Can’t see it lasting long in our house😋! Loving your blog (and my TM) – just need to decide what to whip up next now for back to school food😉. XRuth

    Reply

    • Elizabeth Connolly
      January 18, 2016 @ 7:35 am

      Oh Ruth, that is so good to hear 🙂
      Yes Jono did like this slice when ever I use to bring it into work! 🙂
      If you can get a hold of some gluten free arrowroot biscuits, you can make the no bake ones… The chocolate slice is pretty good 🙂 and freezes well… Also thanks for letting me know re the Thermomix made condensed milk as I haven’t tried it yet!!! Liz xxx

      Reply

  7. Janet
    December 4, 2015 @ 6:48 pm

    I live overseas and can’t get golden syrup. Do you think Maple Syrup would be an ok substitute?

    Reply

    • Elizabeth Connolly
      December 4, 2015 @ 6:50 pm

      I have tried it as well as honey and the caramel doesn’t seem to set as well…. Maybe just cook it a bit longer in the oven??? Liz xx

      Reply

  8. Elizabeth Connolly
    November 3, 2015 @ 4:53 pm

    Thanks so much 🙂 Liz xxx

    Reply

  9. Amanda
    August 27, 2015 @ 10:53 pm

    Wow! Love the caramel slice😃so easy and perfect every time! I make in thermomix and don’t bother melting butter for base! Just throw it all in then blitz till it comes together! About 10secs on speed 7 or 8!

    Reply

  10. Nick
    August 16, 2015 @ 6:41 pm

    was really disappointed after making this as I was so excited . I made it in my thermiomix and made sure I used premium ingredients.
    After allowing to set for 4 hours I cut into my slice and the caramel oozed out everywhere . It was like thick milk and had not set at all. Nor did is colour to a caramel colour after even 4 mins on varoma in the thermomix so I did it a little longer however didn’t want to over do it.

    Needless to say it tastes great however it’s a caramel sludge bar that can only be eater in a bowl

    Reply

    • Elizabeth Connolly
      August 16, 2015 @ 6:46 pm

      Hi Nick…. Did you make sure it was in the larger tin 25cm by 35cm as I have found that the mixture spread out should only be about 1 cm thick if you use a smaller tin it won’t set 🙁 OR you did pour it on the base and cook it in the oven for 10 minutes? I have made this slice about 50 times with the TM method and it is perfect every time so I’m not sure? Liz xx

      Reply

  11. Jody
    July 23, 2015 @ 6:50 pm

    This recipe is amazeballs!! I made 1/2 a batch because my tin is smaller and also used White Wings Gluten Free Flour and it still turned out divine.

    Reply

    • Elizabeth Connolly
      July 23, 2015 @ 9:56 pm

      Thanks Jody…. AMAZEBALLS, that is hi praise indeed 🙂 Thanks for stopping by! Liz xx

      Reply

    • Elizabeth Connolly
      July 23, 2015 @ 9:57 pm

      Amazeballs, that is high praise indeed, thanks for stopping by! Liz xx

      Reply

  12. Jacqui
    March 31, 2015 @ 3:11 pm

    I’ve never felt the need to comment on a recipe post but I made this today and it is the most delicious slice I’ve ever had! I usually find caramel slice too rich but this was perfect.
    Do you think it could be frozen?
    Thanks for the recipe

    Reply

    • Elizabeth Connolly
      March 31, 2015 @ 3:18 pm

      Awww Jacqui… I’m so glad that you like it… I needed this today… your comment put a very big smile on my face, thank you so much for popping in! I wouldn’t freeze it, but maybe you could try a few pieces and see how it goes…? As the chocolate defrosts I think it would go a bit funny! You are very welcome for the recipe…! Liz xxx

      Reply

  13. Sharron
    March 25, 2015 @ 8:28 pm

    Hi Liz. I made this in my thermie yesterday and it was a complete fail 🙁 Followed the recipe to the dot, dont know what went wrong. The caramel just did not set at all. Was it only supposed to be cooked as per the above (i.e. 3 mins isnt a typo for 30 is it?) Should it harden almost straight away when pouring from the jug? I dont know what went wrong. The taste was perfect though

    Reply

    • Elizabeth Connolly
      March 25, 2015 @ 8:32 pm

      Your There second person that has said that… and I think it is the condensed milk you use 3 minutes is perfect 🙁 I am going to go on and put a note on the blog… Nestle or carnation condensed milk is the best.. homebrand or aldi…. I will go and fix it now… Liz xx

      Reply

    • Pamela
      March 25, 2015 @ 9:49 pm

      I tried it today again this time with nestle carnation milk and still ended up with a mess :/ it’s obviously me! So gutted!

      Reply

      • Elizabeth Connolly
        March 25, 2015 @ 9:51 pm

        Did you cook it in the oven for another 10 minutes after pouring it over the base???

        Reply

        • Pamela
          March 25, 2015 @ 10:20 pm

          Yup :/ I just can’t seem it get it right. Maybe it’s the size/depth of my pan.

          Reply

          • Elizabeth Connolly
            March 25, 2015 @ 10:29 pm

            I’m not sure Pamela… I’ve never had any other problems ever!!! Not sure??? xxx

            Reply

          • Elizabeth Connolly
            March 25, 2015 @ 10:42 pm

            Well it is made for a very large slice tin… So maybe halve it for the one you have or just cook it in the oven longer, but then the base may be too hard… The slice tin is 35cm by 25cm and cuts into between 50-70 pieces.. Liz xx

            Reply

    • Sharron
      March 28, 2015 @ 8:38 pm

      I used Nestle cans 🙁

      Reply

      • Elizabeth Connolly
        March 28, 2015 @ 10:04 pm

        Like… i said, I’m not sure… no one has eve had any trouble… maybe if you have a small tin, you should halve it as it is made for a very large slice tin… sorry, not sure what else to say 🙁 Liz xx

        Reply

  14. Pamela
    March 16, 2015 @ 2:20 am

    Ahhh my caramel never set??! I had a gooey sticky mess! The caramel went straight to the bottom-where did I go wrong??

    Reply

    • Elizabeth Connolly
      March 16, 2015 @ 7:10 am

      Hi Pamela, if you followed the recipe, it is never fails, the only reason why it wouldn’t have worked would have been the condensed milk? what brand did you use? Oh and are you using the Thermomix or conventional version? Liz xx

      Reply

      • Pamela
        March 16, 2015 @ 11:23 am

        Coles brand…. probably explains it lol

        Reply

        • Pamela
          March 16, 2015 @ 11:25 am

          Oh and thermomix version. But i think your right about the brand!

          Reply

        • Elizabeth Connolly
          March 16, 2015 @ 1:25 pm

          Oh, That is a shame 🙁 I only ever use Nestle… I’m sorry I should have put that in… I can suggest that if you want to use that brand that you may have to double the cooking time in the Thermomix, but check it after 5 minutes 🙂
          Liz xx

          Reply

  15. Cruz Folmli
    January 30, 2015 @ 5:03 pm

    These look perfect for a family gathering!

    Reply

    • Elizabeth Connolly
      January 30, 2015 @ 5:06 pm

      LOL… Yes it is Cruz, make enough for the whole family! Liz xx

      Reply

  16. Lisa
    December 15, 2014 @ 2:19 pm

    Thank you for the fantastic recipe, you have made me very popular!! One thing I have played with is the tempering of the chocolate. I milled (?) the chocolate 250g of each and then took out 2/3 cup. I melted as per your instructions and then added back the removed chocolate when mixing without temperature (using thermie method) and have found that this gives the chocolate the best crack, I am still getting streaks in the colour of the chocolate but no one seems to notice. Thank you once again for sharing all your recipes and stories behind them, much appreciated. Lisa

    Reply

    • Elizabeth Connolly
      December 15, 2014 @ 3:17 pm

      Hi Lisa,
      If you can save a bit of the tempered chocolate and add that back in instead of the chocolate that you take out it would work better as the streaks are cause from the no tempered chocolate being reintroduced back into the mixture. I to have a bit of hit and miss with the tempering of the chocolate… it does depend on the weather, but the most important factor is making sure the caramel is completely cool, otherwise the chocolate will not temper! Thanks so much for dropping by, saying hello and sharing your tips, it is so good to hear that people are loving my recipes as much as my family 🙂 Liz xx

      Reply

  17. Beck
    November 17, 2014 @ 6:38 pm

    Sounds fabulous Liz, and I’m especially excited because my own huge go-to baking pan is 27x33cm which is almost exactly the same area, so I should be able to make all your slices!
    Thanks for popping by and leading me over here 🙂

    Reply

    • Elizabeth Connolly
      November 17, 2014 @ 11:29 pm

      Oh Beck, that slice tin is perfect! All my slices are made for it, so now you can too! And you are so welcome, it is always nice to make other bloggers food. I do a recipe of the month, where I make something form someone else’s blog and write about it. There are so many amazing recipes to be made and not enough time! Thanks for stopping by and leaving a comment! Liz xx

      Reply

  18. Prue
    November 15, 2014 @ 10:41 pm

    Made this today! Delicious!

    Reply

    • Elizabeth Connolly
      November 15, 2014 @ 10:43 pm

      Thanks Prue, I’m so glad you liked it! It makes a very large tray, I hope your not going to eat it all?? 🙂 Liz xx

      Reply

  19. Lorraine @ Not Quite Nigella
    October 6, 2014 @ 12:10 pm

    I’m a big fan of “best ever” recipes and the fact that you’ve tested it for so long means that it definitely must be a best!

    Reply

    • Elizabeth Connolly
      October 6, 2014 @ 12:23 pm

      Thanks Lorraine… well it’s the best in my circle of family/friends… they all love it and I have to make it on request many, many times 🙂 I’m loving all your reviews at the moment… I only wish i still lived in Sydney to give them all a try! 🙂 thanks for stopping by and saying hello! Liz x

      Reply

  20. Megan
    July 28, 2014 @ 12:54 pm

    Are you able to transfer the slice out of the tray to cut it in to pieces? Or you just cut it while it’s still in the tray it seems? Looks like a great size to take to functions

    Reply

    • Liz Connolly
      July 28, 2014 @ 6:07 pm

      Hi Megan… if you have lined your tin with baking paper, it is easy to lift out the base and caramel section when they have cooled before you pour on the tempered chocolate. I do that all the time them cut it 🙂 Thanks so much fro dropping by and asking a question! Liz x

      Reply

  21. Michelle Thomas
    July 15, 2014 @ 9:23 pm

    Thank you for posting this slice, I have made lots of caramel slices over the years but this one is the best ,easiest and tastes great. So easy in the thermie too great instructions

    Reply

    • Liz Connolly
      July 15, 2014 @ 9:31 pm

      Thanks so much Michelle, I’m in the middle of converting lots of my favourite recipes to the Thermomix and this one turned out extra delicious 🙂 I’m glad that the title, did intact live up to it name! Thank you for dropping by and posting a comment! Liz x

      Reply

  22. Chantelle
    June 22, 2014 @ 8:54 am

    Wow!! Yummy and oh so easy to follow your method 🙂 only recommendations for people trying- use good quality baking paper! THANKS.

    Reply

    • Liz Connolly
      June 22, 2014 @ 10:00 am

      Thanks Chantelle! I’m glad you liked it.. Yes to good quality baking paper, I generally use Glad bake! Thanks for trying it out and leaving comment!

      Reply

  23. Hotly Spiced
    June 16, 2014 @ 10:39 am

    I love the history behind your cake tin. I didn’t know you were a boarding school house-mistress – a challenging job to be sure. I love the look of you caramel slice – this is my most favourite slice, ever! xx

    Reply

    • Liz Connolly
      June 16, 2014 @ 2:32 pm

      Thanks Charlie, and yes I looked after 35 teenagers doing their year 12 studies for 6 years in a row. It was a wonderful job and I really enjoyed looking after the girls and cooking for them. I hope you like this version of this classic slice… try it and let me know what you think! Liz x

      Reply

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