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Stacked chocolate golden syrup caramel slices showing layers of cocoa base, chewy caramel, and smooth chocolate topping on white timber background

Chocolate Golden Syrup Caramel Slice

A soft, chewy caramel slice made with a cocoa base, golden syrup caramel, and a simple cocoa icing. No real chocolate needed.
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Prep Time:15 minutes
Cook Time:30 minutes
Chilling Time:1 hour
Total Time:1 hour 45 minutes
Course: Afternoon Tea, Dessert, High Tea
Cuisine: Australian
Keyword: caramel slice, chocolate slice, easy pantry slice, golden syrup slice
Servings: 16 squares
Author: Kate Brodhurst

Equipment

  • 20cm square cake pan

Ingredients

base

  • ¾ cup plain flour
  • ½ cup desiccated coconut
  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • Pinch of salt
  • 120g butter
  • 1 tablespoon (30g) golden syrup

caramel

  • 397g can sweetened condensed milk
  • 60g butter, chopped
  • 2 tablespoons (60g) golden syrup

icing

  • ¾ cup icing sugar mixture
  • 1 tablespoon cocoa powder
  • 20g butter, chopped
  • 1 to 2 tablespoons boiling water

Instructions

  • Preheat oven to 170°C (fan forced) and line a 20 x 20 cm square cake tin with baking paper, leaving some overhang for easy removal.
  • Make the base. Melt the butter and golden syrup together until smooth. In a bowl, mix the flour, cocoa, coconut, brown sugar, and salt. Add the melted butter mixture and stir until it looks like damp sand. Press firmly into the base of the tin and smooth the surface (I use the back of a spoon for this).
  • Bake the base for 12 to 15 minutes until the edges are set but the centre is still soft. Remove and let cool slightly.
  • Make the caramel. Whilst the slice is cooling, place the condensed milk, golden syrup, and butter into a saucepan. Whisk over a medium-low heat for 7 to 10 minutes until the mixture has thickened slightly, and is glossy and light golden in colour. Remove from heat.
  • Pour the caramel over the warm base and spread it evenly. Return to the oven for 15 to 17 minutes to or until the caramel is rich golden brown in colour. Remove from oven and cool completely in the tin.
  • Make the icing. Mix icing sugar and cocoa, then add the butter and enough boiling water to create a smooth, spreadable icing.
  • Spread the icing evenly over the cooled caramel. Chill until firm, then lift from the tin and slice into squares to serve.

Notes

  1. MEASUREMENTS
    We use Australia metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
  2. BASE TEXTURE
    The mixture should look like damp sand and hold together when pressed. If it feels too dry, add 1 teaspoon melted butter or golden syrup.
  3. CARAMEL COLOUR
    Bake until the top is a deep golden brown. This gives the best flavour and helps the caramel set properly.
  4. FINAL CHOCOLATE LAYER OPTION
    If you prefer a classic chocolate top, skip the icing and use this method instead.
    1. Break 180 g milk or dark chocolate into pieces and place in a microwave safe bowl. Melt in 30 second bursts, stirring between each, until smooth
    2. Stir through 1 teaspoon neutral oil until glossy.
    3. Pour over the caramel and spread evenly, tilting the tin to cover edge to edge (or use a spatula).
    4. Refrigerate for at least 1 hour, or until fully set, before slicing.
  5. CUTTING CLEAN SLICES
    Chill well before slicing and use a hot knife for neat edges.