Gluten Free Caramel Slice
A crunchy, buttery base smothered in thick condensed milk caramel filling with a smooth and shiny chocolate topping, this is the ultimate gluten-free chocolate caramel slice.
I tested and tweaked this gluten-free caramel slice recipe a lot of times to get each of the three layers *chef’s kiss* perfect, and I can’t say I’m mad about having to do that. Even the versions I wasn’t 100% happy with still tasted damn good.
But this version is my ultimate favourite. The base is super crunchy, very slightly crumbly on the cut edges, which I’m not mad about either, because it’s all due to the crunch. The caramel is thick, smooth and rich. And it has that perfect ✨shiny✨ chocolate topping.
I know some people get nervous about making caramel fillings, but don’t be – I will talk you through it and you’ll end up with the perfect caramel.
Scroll down to the recipe card for the full ingredients list and printable recipe, or keep reading for ingredient tips and process photos.
Ingredient Notes
To make this gluten free caramel slice, you’ll need:
Butter: I use regular salted butter for this. If you only have unsalted, add a pinch of salt to both the base and the caramel; it helps offset the sweetness a little.
Gluten-Free Flour: I have made this slice with both my homemade gluten free flour blend, and Edmonds gluten free plain flour, and while it works well with both, this is one of the rare occasions where I prefer the Edmonds flour. It gives a crunchier result that I really love.
Xanthan gum: If you use a supermarket blend of flour, check to make sure it contains a gum ingredient, and if it does, omit the xanthan gum from the recipe. If you use a homemade flour blend that doesn’t contain a gum, then you’ll need to add some xanthan gum. You can read more about xanthan gum and why we use it here.
Brown Sugar: This is used in both the base and the caramel.
Vanilla: I love vanilla in almost everything, but if you don’t have any on hand, you can leave it out.
Sweetened Condensed Milk: Use regular sweetened condensed milk, from any brand. I don’t recommend using lite/low-fat condensed milk, as the fat is what helps the caramel set.
Chocolate: For the topping, I like to use Whittakers 50% dark chocolate, but you could use milk chocolate or a combination of both. However, after a day or so, it is prone to getting a “bloom” on the chocolate, which gives it a cloudy look and can give a grainy texture. It’s still fine to eat, but it doesn’t look as pretty. If you want it to look lovely and shiny for longer, use Nestlé dark or milk chocolate melts instead.
Oil – Any neutral-flavoured oil will work for the topping. I like rice bran oil.
How to Make Gluten Free Caramel Slice
Making the base is quick and easy – just melt the butter, stir in the brown sugar and vanilla until the sugar is mostly dissolved and any lumps are broken down, then stir in the flour (and xanthan gum, if using). Spread it into the tin and bake it until it’s golden brown.
Next, we’ll make the filling. This is the only slightly tricky part of the whole recipe. The most important thing to remember with the filling is that once it starts to boil, you need to stir it constantly so it doesn’t catch on the bottom of the pan. I like to stir it using a silicone spatula that has a flat end, which makes it easier to scrape around the bottom of the pan.
So you’ll mix the condensed milk, brown sugar, and butter in a saucepan (use one with a heavy base, if you have it) and heat it over medium-high on the stove. Once it’s all melted and combined, it will start to come to a boil. You want to adjust the heat so it’s just bubbling happily, and make sure you keep stirring. Set a timer for 5 minutes.
While you stir, make sure you’re scraping all over the bottom of the pan to be sure it doesn’t catch. It may feel like it’s sticking a bit, but unless brown chunks are appearing, it’s fine.
If, at any stage, you think that it is starting to catch and burn, you can turn the temperature down, or take it off the heat. It’s better to have a slightly under cooked caramel than to burn it and have to start over!
If the caramel splatters and gets on your skin, take the pot off the stove immediately and run your skin under cold running water. Boiling caramel is even hotter than boiling water, so it can burn you quickly.
Pour the caramel over the base and pop the whole thing back in the oven for another 5 minutes, until the caramel is bubbly all over and darkened just slightly at the edges.
Once it’s done, it needs to cool to room temperature before you add the topping.
The topping is super easy – put the chocolate and oil into a microwave-proof bowl and heat in short bursts at 50% power until melted. Spread the topping over the base and leave it to set.
Then all you need to do is cut the slice into squares, and try to avoid eating it all in one go.
More Gluten Free Slice Recipes You May Like…
- Gluten Free Peppermint Slice
- Gluten Free Louise Cake
- Gluten Free Weet-Bix Slice
- Gluten Free Lolly Cake
Are you new to gluten-free baking?
Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.
Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️
Gluten Free Caramel Slice
Ingredients
For the Base
- 130 g butter
- 80 g brown sugar
- 1 teaspoon vanilla extract
- 200 g gluten free flour, see note 1
- 1 teaspoon xanthan gum, optional, see note 2
For the Caramel Filling
- 395 g sweetened condensed milk, (1 can)
- 150 g brown sugar
- 50 g butter
For the Chocolate Topping
- 200 g dark chocolate, or milk chocolate
- 2 Tablespoons neutral flavoured oil, such as rice bran oil
Instructions
- Heat the oven to 180°C and line a 20cm (8") square cake pan with two long strips of baking paper that extend over the edges of the pan, so you can use them to lift the slice out later.
- Cut the butter into pieces and place in a medium-sized heatproof bowl, and microwave until melted. Stir in the brown sugar and vanilla and mix just until there are no lumps of sugar. Sift in the gluten-free flour and xanthan gum, if using, and stir to combine well.130 g butter, 80 g brown sugar, 1 teaspoon vanilla extract, 200 g gluten free flour, 1 teaspoon xanthan gum
- Spread evenly into the prepared pan, using an offset spatula or the back of a spoon. If you're finding the mixture hard to spread, dip your spoon or spatula into hot water before spreading.
- Bake for 25 minutes, or until the base is lightly golden.
- While the base is baking, place the filling ingredients – condensed milk, brown sugar, and butter – into a medium saucepan.395 g sweetened condensed milk, 150 g brown sugar, 50 g butter
- When the base is cooked, remove it from the oven, but don't turn the oven off yet!
- Stir the filling mixture over medium heat until the butter is melted and combined. Bring it to a light boil, and cook for 5 minutes. Make sure you stir constantly and scrape along the bottom of the pot during this stage. The caramel can catch quickly on the bottom, so stirring with a flat-ended silicone spatula is ideal to prevent this. If at any point you think it's starting to catch, turn the heat down. It's better to undercook it than risk burning it.
- Carefully pour the caramel over the base, and spread it gently to the edges.
- Bake the slice for another 5-7 minutes. The caramel should be bubbling all over, and slightly browned at the edges. Remove from the oven and place on a heatproof surface to cool to room temperature.
- Chop the chocolate into small pieces and place it in a small microwave-safe bowl or jug. Add the oil, and microwave on medium power in 30 second bursts until the chocolate is mostly melted. Stir until the last pieces of chocolate finish melting.200 g dark chocolate, 2 Tablespoons neutral flavoured oil
- Pour the topping over the caramel and spread evenly. Refrigerate the slice for about 30 minutes, until the chocolate is set.
- Cut the slice into pieces using a large, sharp knife. Store the slice in an airtight container. It will be fine at room temperature in cooler weather, but in summer you may need to refrigerate it.
Notes
- Gluten-Free Flour: I have made this slice with both my homemade gluten free flour blend and Edmond’s gluten free plain flour, and while it works well with both, this is one of the rare occasions where I prefer the Edmond’s flour, as it gives a crunchier result.
- If using a supermarket blend like Edmond’s, that contains a gum ingredient, you can omit the xanthan gum from the recipe.
- Chocolate – For flavour, I prefer Whittaker’s dark or milk chocolate for the topping, but after a day or so, it is prone to “bloom” forming, which can make the topping look cloudy and can cause a grainy texture. It’s still perfectly fine to eat, but it doesn’t look as nice. If you want the slice to stay looking smooth and shiny, use a compound chocolate such as Nestlé melts instead. I like a 50:50 mix of milk and dark.
- If making the caramel makes you a bit nervous, have a read through the recipe post to see some photos and a more detailed description of how to cook the caramel and what to look for.
Absolutely love this, so easy to make. love your recipes.
I’m so glad you enjoyed it Rebecca! And thanks so much for coming back to comment and rate the recipe, I really appreciate it! 💜💜