Cardamom spiced caramel slice

caramel slice

This is a twist on the perennial favourite; caramel slice.  I think adding some spice to the caramel adds some depth to the flavour and makes it that little bit more interesting.

The slice is best when set overnight, so make this the day before you need it.


The Base

3/4 cup plain flour

120 g butter chopped into small squares

1/2 cup brown sugar

1/2 tsp cinnamon

The Filling

100 g butter

1/2 cup golden syrup

1/2 tsp ground cloves

1 stick cinnamon

6 green cardamom pods

2 x 400 ml tins sweetened condensed milk

The Topping

250 g dark chocolate

20 g butter

salt flakes



Preheat your oven to 160 degrees and line a 20cm square tin with baking paper.

Place all the ingredients for the base in a large mixing bowl and combine with the tips of your fingers.  Rubbing the butter into the dry ingredients so the mixture ends up looking a bit like wet sand.  When the ingredients are well combined, press into the bottom of the tin with your fingers, taking care to make it even.  Bake for 15 minutes then remove from oven.

Whilst the base is in the oven you can start on the filling.  In a saucepan over medium heat, combine the butter and golden syrup and the spices.  Stir occasionally until the mixture becomes thick and syrupy.  This should take about 3-4 minutes.  Now add the two tins of condensed milk and mix through well.  Keep it on medium heat for another 2 minutes, stirring regularly so it doesn’t congeal or stick at the bottom. Remove from heat and take out the cinnamon stick and cardamom pods.  Pour the mixture on top of the base and return to the oven for 8-10 minutes.  It should look cooked on top but not too brown.

Melt the dark chocolate with the butter.  You can either do this in a glass bowl over a small saucepan of water or, if you know your microwave well, in it.  With both methods stop before the chocolate looks like it has all melted.  The residual heat will finish the job and you will ensure you don’t overcook the chocolate which will affect the taste.

Pour on top of the caramel layer. I find the best way is to pour it into the middle and then gently push it to the edges with a large knife or spatula.  Sprinkle salt flakes on top and leave to set in the fridge overnight.  Salt on chocolate?  Yes! Salt on chocolate.  It intensifies the flavour and reduces the bitterness that some people find in dark chocolate.

Slice into squares to serve.


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