Caramel Slice with Marbled Chocolate Topping (2024)

FAQs

Why does my caramel slice look curdled? ›

It depends if it is curdled because your dairy was spoiled, the sugar crystallized or the fat separated.

Sweetened condensed milk - Do not use skim (low fat), caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.

With a dessert spoon, dribble each chocolate in different sections over the top. To get a more marble effect, dribble 5 spoons of each chocolate in different areas. Then, swirl the melted chocolate with a co*cktail stick or skewer in long fluid motions until you have your desired effect.

Add a small amount coconut oil or vegetable oil to the melted chocolate before pouring over the slice. This helps to stop the chocolate from cracking when sliced. Allow the slice to set in the fridge (preferably overnight before cutting).

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping!

Both are local favorites in their respective countries and go by different names. Millionaire Shortbread is a UK favorite with a firmer caramel layer. Caramel Slice is an Australian treat featuring gooey caramel. Both desserts are local classics but differ in caramel texture and origin.

Why does my caramel slice off the apple? ›

(3) Refrigerate your apples before dipping. Cold apples help the caramel set quickly. (4)Dip when the caramel is less than 180 degrees. Any hotter and the caramel will run right off the apple.

Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!

Burnt Caramel: 392°F

It looks blackish-brown, smells burnt and has swirls of rising smoke that sting your eyes. The caramel is a loss at this point—it will taste bitter and burned no matter what else you add.

SARAH SAYS: Occasionally, the caramel mixture will curdle while cooking. This is due to an excess of acid reacting with the milk. To fix this, add in a pinch of baking soda while the mixture is cooking, and prevent it in the future by making sure the mixture boils continuously.

Stirring the sugar

If the melting sugar splashes up onto the sides of the pan, it quickly loses its moisture content and forms back into crystals. That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch.

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream. Prevent this by gently swirling the sugar around as it melts, while holding the pan's handle, instead of using a utensil to stir it.