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

Product Information

Sugar – My favourite is golden caster sugar as it adds a slight caramel flavour. Regular caster sugar (superfine in the US) will work great too.

McVitie's Digestives Caramel Millionaire Slices are baked to perfection with a bottom layer made with digestive biscuits, followed by a sweet layer of caramel and topped with silky smooth milk chocolate. For a printer friendly version, see the recipe card at the end of this post) Ingredients and equipmentBiscuits: The great thing is that you can use almost any biscuits you like to make the base. Since I’m in Australia, I tend to use plain sweet biscuits like Marie, Arrowroot, Scotch Fingers or Digestives. You could even try Anzac biscuits! In the UK, I’d try Rich Tea, Shortcake, Nice, Digestives or even Hobnobs. Use gluten free biscuits for a gluten free caramel slice, or how about ginger biscuits or Lotus Biscoff for something completely different? The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts. Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level Here’s a little Q&A section for common questions and problems people face making Caramel Slice! Why is my caramel slice runny? Normally I try to show a bit of self respect with up close “bite shots” and use a fork…. But I’m not going to lie to you – in this case I just took a big fat bite out of this Caramel Slice!!!

Salt – No need for fancy types here, regular table salt will work fine. We want flavour not texture.

Ingredients

Doesn’t really matter what you call these. Just the sight of them surely brings a smile to anyone’s face, and that, my friends, is a universal language. 🙂 (“That” being a Food Smile) I’ve tried countless recipes over the years including fromsome well known cooks, and classic “best ever” recipes but always experienced problems such as: Golden Syrup – Brand doesn’t matter but golden syrup gives the best flavour. (You can use light corn syrup or honey in the US.) I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.

The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. Watch my youtube video to see the caramel go from the beginning to the end! Leave to setSo… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down. 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. Essentially, this recipe fixes all the grievances I had with other recipes I’ve tried over my lifetime! Lightly grease and line the base and sides of your baking tray and preheat your oven to 180°C/Fan 170°C/356°F.

Butter: I use unsalted, then add a small amount of salt to the caramel layer. But feel free to use salted butter instead if you’d prefer it to taste like a salted caramel slice. Mmm! For the caramel I think some recipes make Caramel Slice overly complicated, trying to make the caramel using a traditional candy making method which calls for a thermometer and exact caramel temperatures. Vanilla – A good brand (like Nielsen Massey) works well here. Supermarket versions seem flavourless in comparison. 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! Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer.I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more! Shortbread