Gluten-Free Caramel Hazelnut Slice
For that indulgent sugar-hit and ultimate sweet treat, this gluten-free caramel hazelnut slice does the trick. Being rich in taste and sugar, one slice should be enough but be warned, you will be tempted to have a second serving. Why not, after all, how often do you get to eat a gluten-free caramel slice?
* *
What ingredients are in a Caramel Hazelnut Slice?
This no-bake chilled slice consists of three layers:
A gluten-free biscuit base using gluten-free digestive biscuits and some butter.
A caramel centre made with condensed milk, butter and golden syrup with hazelnuts added in.
A chocolate topping using good quality chocolate with at least 70% cocoa content.
How to get a strong biscuit base
The best biscuit to use for this caramel slice is the digestive biscuit which can be either purchased or homemade by following my recipe
Depending on which biscuit you choose as your caramel slice base, the amount of butter added will vary to achieve a compact base. I notice that when I use home-baked biscuits, I need less butter. Whereas store-bought biscuits are drier and require more butter.
My tip is to add the butter slowly and test the consistency by rubbing the crumbs in your fingers. The crumbs should stick to your fingers easily. If they crumble and fall back into the bowl too quickly, add more butter. Another tip is to press the biscuit base down well with the back of a spoon or flat-bottomed glass.
Tips for a successful caramel centre
Cooking temperature
Keep the stove-top temperature at a medium level and only lower the heat slightly as it begins to thicken.
Stirring
There is no way out of it, you have to stir constantly while the caramel is cooking otherwise it will catch at the bottom of the saucepan and develop into a lumpy sauce with an ugly appearance.
The number 8 test
To test if the caramel is ready, simply draw the number 8 by drizzling the caramel over the surface using a spatula. It is ready when the number is visible for 8 to 10 seconds and the caramel appears slightly golden.
Tips for a perfect slice
Follow the recipe
This caramel slice has been tested countless times and on each occasion, the slice came out perfect by following the chilling times exactly in the recipe. If you are making this slice during warm weather, make sure your refrigerator is at its optimal temperature and chill the slice at the back of the refrigerator where it is the coldest.
Slicing
If you want to serve nicely cut caramel slices without the chocolate cracking in all directions, it is important to score the chocolate topping and the caramel centre an hour after it has been added on top of the caramel centre.
The chocolate and caramel will still be soft enough to slice thorough but will hold the score lines intact and shouldn’t merge together again. If this does happen, simply chill for another 10 minutes and try again.
The final slice
Once the caramel slice is fully set, allow it to come to room temperature for 15 minutes before cutting straight through the slice by following the score lines on the chocolate topping. Clean and wipe your knife often to keep the caramel slice sides tidy.
Gluten-Free Caramel Hazelnut Slice
Ingredients
GLUTEN-FREE BISCUIT BASE
- 200 g store-bought or homemade gluten-free digestive biscuits
- 120 g melted butter
CARAMEL CENTRE
- 320 g condensed milk
- 30 g butter
- 2 tbsp golden syrup, light corn syrup or brown rice syrup
- 80 g halved hazelnuts, toasted and skins removed
CHOCOLATE TOPPING
- 250 g good quality chocolate, at least 70% cocoa content
- 1 tbsp butter
Instructions
- Gather and measure all the ingredients needed to make the slice.
GLUTEN-FREE BISCUIT BASE
- Line the base of a baking tin with a minimum measurement of 18 x 18 cm with baking paper, leaving some paper overhanging the edges. If doubling or tripling the recipe, use a larger tin.
- Crush the gluten-free biscuits until they resemble fine crumbs.
- Add the melted butter and mix well.
- Add the biscuit mixture to the base of the tin, pressing down with the back of a spoon.
- Chill for 20 mins.
CARAMEL CENTRE
- Over medium heat, mix the condensed milk with the butter and golden syrup in a small saucepan.
- Stir constantly for 15 to 20 mins.
- Lower the heat slightly as it begins to thicken. To test if it is ready, simply draw the number 8 by drizzling the caramel over the surface using a spatula. It is ready when the number is visible for 8 to 10 seconds and the caramel appears slightly golden. NOTE: Please note this may take longer than 20 mins if doubling or tripling the recipe.
- Remove the caramel from the heat and immediately pour the caramel on top of the biscuit base.
- Scatter the hazelnuts over the caramel layer.
- Chill for one hour.
CHOCOLATE TOPPING
- Melt the chocolate and butter in a fitted bowl over simmering water in a pan. Do not stir the chocolate and butter at this stage.
- Once the chocolate has broken down and the butter has melted, give them a good stir and take the pan off the heat.
- Pour the chocolate mixture over the set chilled caramel centre, spreading it evenly towards the sides and corners.
- Chill for one hour and score the caramel with a sharp knife into equal-sized slices. Only score the chocolate and the caramel layer. Do not slice into the biscuit base yet.
- Return to set for another hour.
SLICING THE CARAMEL SLICE
- Before slicing the caramel slice, allow it to stand at room temperature for 15 minutes before lifting the baking paper from the sides and transferring it to a chopping board.
- Using a large knife, carefully slice where the score lines are, making sure to slice through the biscuit layer. Wipe the knife with a paper towel and some water each time the knife is used. This keeps the sides of the caramel slice looking tidy without any loose biscuit crumbs attached.
Notes
- Keeps for one week chilled
- Suitable to freeze
you may also like
Gluten-Free Jelly Slice
Gluten-Free Fudge Brownies
Please join my email list to receive a free gluten-free mini baking cookbook, plus regular updates of newly released gluten-free recipes!
Loved this recipe! The biggest difference I noticed compared to other recipes…the base held together and didn’t crumble away like so many other recipes I’ve found on other gluten-free blogs. Judging by the reaction of everyone trying my slice, I think I will be making this again on Easter!!
Thanks, Patrick for your positive feedback. I agree that the base really holds the caramel slice together. Enjoy eating this gluten-free slice over Easter!