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Caramel slice served
Delicious caramel cake for home baking

Caramel slice

Author: Flavelo
Recipes Cakes and Desserts
This dessert is a masterpiece of textures: underneath a crumbly, buttery pastry (shortbread), topped with a thick, chewy caramel layer. The two layers require different techniques. The secret to the dough is cold butter and quick work, while for the caramel, it is patience and precise heat control so the sugar doesn't burn but transforms into a deep, amber flavour bomb.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine Anglo-Saxon (Millionaire's Shortbread style)

Ingredients

Equipment Needed

  • Baking tray (approx. 20x20 cm)
  • Heavy-bottomed saucepan - for the caramel, for even heat distribution
  • Fork - for pricking the dough

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

For the dough, rub the cold butter into the flour, sugar, and a pinch of salt, then quickly knead together with the egg. Press into a baking tray lined with parchment paper.

Tip: The warmth of your hands will start melting the butter, so work quickly. If the butter melts, the pastry will be hard after baking, not crumbly.
2 ✓

Prick the dough with a fork and bake at 180°C for about 15-20 minutes until pale golden. Let cool.

Tip: Steam escapes through the holes so the pastry stays flat and doesn't puff up.
3 ✓

For the caramel, put the brown sugar, cream, vanilla, and a pinch of salt into the saucepan. Bring to a boil over medium heat, stirring continuously.

Tip: The molasses content of brown sugar gives a deeper flavour and nicer colour to the caramel.
4 ✓

Cook the caramel on low heat for approx. 10-15 minutes until it thickens and pulls away from the bottom of the pan (approx. 116°C).

Tip: This is the 'soft ball' stage. If you drop a bit into cold water, it forms a ball but is still soft.
5 ✓

Pour the hot caramel over the pastry, smooth it out, and refrigerate for at least 2 hours to set completely.

Tip: Fats and sugars need time and cold for their crystal structure to stabilise.
6 ✓

Slice into squares with a knife dipped in hot water.

Tip: The warm knife cuts through the caramel cleanly without breaking the pastry.

Recipe FAQ

Why did the caramel turn out runny?
You didn't cook it long enough. The sugar must reach a certain temperature (approx. 116-118°C) to set properly upon cooling.
Why did it crystallise?
Sugar crystals stuck to the side of the pan during stirring, which fell back in and started a chain reaction. Use a wet brush to clean the sides of the pan while cooking.

Ingredients

  • 200 g Plain flour
  • 100 g Butter (cold)
  • 50 g Granulated sugar
  • 1 pc Egg
  • 200 ml Double cream (min. 30%)
  • 150 g Brown sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract