Member recipe
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Rich Caramel Slices

By piglet456 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • A challenge
  • Serves 8
A thick and creamy caramel wedged in between golden pastry and cold chocolate


For the pastry

  • For the pastry

115g unsalted butter, plus extra for greasing

  • 175g plain flour
  • 55g golden caster sugar
  • Filling and topping
  • 200g butter
  • 115g caster sugar
  • 3tbsp golden syrup
  • 400g canned condensed milk
  • 200g plain chocolate broken into pieces


  • STEP 1
    Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line the base of a 23cm/9inch shallow cake tin.
  • STEP 2
    Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 mins, or until golden.
  • STEP 3
    Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8mins, stirring constantly, until the mixture becomes very thick. Remove the shortbread base form the oven, pour over the filling and chill in the fridge until firm.
  • STEP 4
    To make the topping, melt the chocolate in the in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, leave to cool slightly, and then spread over the caramel. Chill in the fridge until set. Cut into 12 pieces with a sharp knife and serve.
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