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.
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Makes: 16 pieces
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.
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