McVitie's Digestive 5 Caramel Millionaire Individually Wrapped Slices, 109.9 g (Pack of 1)

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Don’t be tempted to increase the heat to speed up the cooking of the caramel. It will likely catch on the bottom and burn. When making the caramel, stir constantly and right into the edges. If you don’t, you could get burnt bits running through. If I could offer any preemptive words of advice, it would be to take your time, read the recipe all the way through and prepare your ingredients (weigh, chop etc) before you start.There’s nothing worse than getting to a critical part of a recipe, realising you have to weigh another ingredient then returning to the pan to find it’s already ruined. Scratch that. Make Caramel Slice the easy way using condensed milk. Tastes just like you get from the bakeries!

I have obviously always adored anything caramel, especially anything salted caramel. This is obvious, just search caramel on my blog and you will find soooo many references to the heavenly creation. This will keep in an airtight container for at least 1 week, or you can freeze for up to 3 months – if they last that long! My caramel didn’t set – Your mixture didn’t reach 107°C (225ºF) and/or you used incorrect measurements of ingredients. Use weighing scales and a thermometer next time to take out the guess work and avoid disappointment. It’s a no bake slice! Instead of a homemade shortbread base that you have to bake, you use a crushed biscuit base instead. You don’t have to bake the caramel either. For a printer friendly version, see the recipe card at the end of this post) Ingredients and equipment

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If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers until it creates a bread crumb texture. Then, you effectively knead it together to form the dough. Butter

Vanilla – A good brand (like Nielsen Massey) works well here. Supermarket versions seem flavourless in comparison. I use Maldon Sea Salt as it tastes delicious and I like my caramel salty so I use the 3 pinches - I really really recommend using Sea Salt over ground fine salt as the taste is better and it's easier to use compared to the fine salt where you could easily add in far too much. You bake it in the oven at 160C in a fan oven, 180C regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through! You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth. My chocolate bloomed (has white streaks) – Your chocolate was exposed to dramatic temperature changes. This could be that you didn’t allow the biscuit/caramel to cool before topping, you heated the chocolate too much on a cold day or even that you chilled the caramel and poured warm chocolate on top. Stir the caramel filling constantly: Prevent the caramel from burning by stirring it constantly while on the stove. You might notice a few brown specs caught at the bottom of the pot. This is not a problem and will not affect the taste. Step 4: To make the caramel layer, pour the condensed milk into a medium saucepan. Then add the butter, salt and golden syrup if using.