Classic Caramel Date Slice Recipe (2024)

FAQs

Why does my caramel slice not set? ›

Sweetened condensed milk - Do not use skim (low fat), caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.

But here's the thing: dates definitely don't taste like something that would be good for you. They actually taste pretty decadent—almost like candy; they're chewy and sweet, with rich caramel and honey notes.

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

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. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

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.

It is important to note that although dates are high in fiber and nutrients, they are still fairly high in calories and best consumed in moderation. Dates are a healthy substitute for white sugar in recipes due to their sweet taste, nutrients, fiber and antioxidants.

When they taste acidic or bitter, they may have spoiled. You can tell they have gone bad when they have a fermented or alcoholic smell or an off-putting smell that doesn't smell like fresh dates.

Make your own trail mix by mixing dates in with your favorite nuts such as almonds, peanuts, pecans and walnuts and other dried fruits. A Different Drizzle. Blend dates with a small amount of milk until smooth then drizzle over whole wheat waffles, oatmeal, or French toast.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

We've designed the caramel to be spoonable from the tin – so all you need to do is gently spread it into your pie shell, tart case etc. If you beat the caramel it will become softer and will not re-set to a firm texture.

Is Carnation caramel the same as Dulce de Leche? ›

Carnation Caramel

Caramel is a ready-made authentic Dulce de Leche caramel that is easy to use in baking and as a topping. With no added colours, it makes an ideal no-fuss filling for Banoffee Pie.

Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

Adding a couple tablespoons of water to grainy caramel sauce is the easiest way to make it smooth! Start by adding up to 1/4 cup in a sauce pan along with the sauce and bring to medium-low heat. Stir constantly using a silicone or rubber spoon until the crystals have dissolved and the mixture is smooth.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F). Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid.

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. 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.