Gluten-free Caramel Slice

Caramel slice reminds me of two things – the 80s and my mum. Did everyone’s mum make caramel slice in the 80s? It sure seemed like it. I don’t really remember for sure if my mum made it regularly but each time I make it the memory of her is near. There is something familiar about it, comforting and nostalgic.

It’s an easy recipe to modify to make it gluten-free friendly, I’ve included the modification below.

Caramel Slice
Modified from a recipe by Donna Hay
1 cup gluten-free plain (all-purpose) flour mix (Use regular plain flour here if you don’t need it to be gluten-free)
125g butter, melted
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter, melted
1/3 cup golden syrup
1 can (400g) sweetened condensed milk
1 block dark cooking chocolate
3 tablespoons vegetable oil
Preheat oven to 180°C (355ºF).
Base: Place the flour, coconut, butter and sugar in a bowl and mix to combine. Firmly press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.

Filling: Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. Pour over the base and bake for 15-20 minutes or until golden. Refrigerate until cooled completely.

Topping: Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.Pour the chocolate mixture over the caramel and refrigerate for 2 hours or until set.

To serve slice with a warm knife. (Leave the slice out of the fridge a few minutes if it’s too difficult to cut.)


Filed under Chocolate, Gluten Free, Slice

8 Responses to Gluten-free Caramel Slice

  1. Philby

    Can I have a slice, I’ve been a good boy

  2. What a pretty layered look. I’d enjoy every bite of that. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your bars up.

  3. Pingback: gluten free caramel slice | Elena Bakes

  4. Em

    Best recipe ive found, the gluten free flour just makes the slice so much better.

  5. Caitlin

    Definitely the best caramel slice I’ve ever had. I’ve made it a few times and it’s pretty straightforward, but can be a bit time-consuming with the cooling in between. I tend to double the quantities for the caramel to get a nice thick layer, but that’s down to personal preference. It’s also yum with a bit of sea salt sprinkled on the top 🙂
    I made it last night and had something weird happen with the caramel after I put it in the oven – it kind of separated/curdled into this weird grainy stuff floating in the liquid butter… I thought I’d completely ruined it but I scraped the caramel off the base, put it back into a mixing bowl and gave it a really good mix with a whisk. I managed to get it to re-emulsify and now that it’s been set in the fridge you can’t even tell! Just thought I’d mention it in case anyone else has the same issue come up… No idea what it was that I did wrong, but nevermind. My friends agreed it was the best caramel slice they’ve ever tried.

    • Katie Thurlby

      Same thing happened to me Caitlin but unfortunately so much butter seeped out that I couldn’t save it as the base was drowning in it too 🙁

      Will have to try again. Most recipes I’ve used only call for 30g butter in the filling not 125g!?

      I think my base was too hot when I put the caramel layer on and that’s what curdled it and the high about of butter in it just meant that it turned into a great big butter bath!!

  6. This looks great, thank you! 😉

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