Classic Caramel Date Slice Recipe (2024)

FAQs

Why does my caramel slice not set? ›

skim condensed milk) instead of full fat milk (it will not set properly), you didn't bake the caramel layer (this makes sure it sets) or you used a recipe where the caramel filling is made without condensed milk (in which case you need a candy thermometer to achieve an exact temperature to ensure it sets).

This Date Caramel has a great flavor that is very similar to traditional caramel. It's sweet, but does still taste like dates! The texture is light, fluffy and smooth!

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature.

Fresh dates are often a misnomer. Virtually all of the dates we enjoy are not fresh, but have aged to a soft, moist, and very sweet product. Fresh dates are hard, crunchy, a touch chalky, and not very sweet. Let fresh dates cure and use them in bread, puddings, or enjoy raw.

Medjool dates: This sticky, gooey fruit is truly nature's candy. It's the perfect ingredient to use when making healthy vegan caramel because it is naturally very sweet and caramel-like.

If your caramel sauce is bitter, it could be that your sugar burned. Lower your heat and pay attention to the color of your sugar; it should be no darker than a medium tan.

Add more sugar to the sauce.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.

Some form of dairy — typically butter and/or heavy cream — is usually added to the mixture at either the beginning or the end of cooking. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor.

How long does it take for caramel to harden? ›

Give your caramel at least two hours to set, or overnight if possible. You can also pop caramel into the fridge to help it set up faster. The caramel will sweat a little when brought out of the fridge, but will still taste fine. If you don't eat it right away, here's how to store caramel.

you could put the caramel with a little corn starch or flour in a sauce pan and bring to a boil to thicken the caramel and let cool then add to the ice cream mixture,and put in freezer a bit.

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream. Prevent this by gently swirling the sugar around as it melts, while holding the pan's handle, instead of using a utensil to stir it.

Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it's quicker. Once it's set, you add the chocolate!

If your candy separates during the cooking process there is a chance you can save it. Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture.

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.