Decadent Caramel Slice

Written By Eva Postlewait

With Homemade Sweetened Condensed Milk

There’s something magical about a layered slice made completely from scratch. This caramel slice is rich, buttery, and chocolatey — the kind of treat that feels nostalgic and comforting all at once. It’s made without any packaged shortcuts or additives, and yes, even the sweetened condensed milk is homemade. This version is just as indulgent, but with ingredients you can actually feel good about.

Ingredients

For the base: (makes 16)

  • 150g plain flour

  • 110g brown sugar

  • 40g desiccated coconut

  • 125g butter, melted

For the caramel layer:

  • 100g butter (extra)

  • homemade sweetened condensed milk (see recipe below) or 2x 395g can Sweetened Condensed Milk

  • 80g golden syrup (optional but recommended)

For the topping:

  • 200g dark or milk chocolate (chopped or melts)

  • 1 tbsp coconut oil

How to Make Homemade Sweetened Condensed Milk (Approx. 800g)

In a large saucepan, combine:

  • 4 cups full-fat milk

  • 1⅓ cups sugar

Simmer over low heat, stirring occasionally, for about 45–60 minutes, or until the mixture has thickened and reduced by nearly half. Stir more frequently toward the end to prevent sticking or burning.

It should be smooth, creamy, and slightly golden. Once ready, remove from heat and allow it to cool completely. Store in an airtight container in the fridge for up to a week.

Method

1. Make the base:
Preheat your oven to 180°C (160°C fan-forced). Lightly grease an 18cm x 28cm lamington pan and line it with baking paper.

In a medium bowl, mix the flour, brown sugar, and coconut. Pour in the melted butter and stir until well combined. Press the mixture firmly into the prepared pan. Bake for 15–20 minutes or until lightly golden. Set aside to cool.

2. Cook the caramel:
In a medium saucepan, combine the extra butter, homemade condensed milk, and golden syrup. Stir over low heat until smooth and starting to thicken slightly. Pour over the cooled base and bake for another 20–25 minutes, or until golden and bubbly. Let it cool completely.

3. Add the chocolate topping:
Melt the dark chocolate and oil together using a microwave (medium power, stirring every 30 seconds) or a double boiler until smooth. Pour over the cooled caramel layer and spread evenly. Allow to set in the fridge until firm.

Tips for Success

  • Use a warm knife to cut clean slices without cracking the chocolate.

  • Store in the fridge in an airtight container for up to a week.

  • For a fun twist, sprinkle with a pinch of flaky salt before the chocolate sets.

Eva Postlewait
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