Nigella Caramel Slice ​Recipe

The craving hit mid-laundry, mid-chaos.
I wasn’t even thinking about caramel. Just needed something sweet, sticky, unapologetic. Something you eat in thin, rich squares with tea too strong and milk too cold.

The kitchen was warm already—the kind of overcast April day where the light never quite lands. The cat, unbothered, had draped himself across the windowsill like a critic. I took it as a sign. This was a caramel slice day.

Her Method, Softly Told

Nigella’s version starts with a sandy base, rich with coconut and butter, pressed into a tin with the back of a spoon. She stirs her caramel low and slow—sweetened condensed milk, golden syrup, butter—all until it thickens like memory. Then comes the topping, a smooth layer of melted chocolate with a slick of oil for gloss.

It’s structured decadence. Layers that behave, chill, set, shine.

What I Did Differently

I didn’t sift the flour. Just stirred it through with the coconut and brown sugar while humming something from the radio.
I used salted butter in the caramel,because that’s what I had, and truthfully, I like that whisper of salt when everything else is sweet.
And I used dark chocolate instead of milk. The kind that snaps when cold and feels grown-up. I didn’t mean to be elegant. I just ran out of milk chocolate and couldn’t be fussed to go out.

Oh—and I burned the caramel. Not entirely, just enough. It caught at the bottom in the last minute of stirring. I scraped around the edges and told myself it would add depth.

The Result (Honestly?)

The base was golden, not brown. The caramel, despite its tantrum in the pan, set smooth and a little firmer than I meant.
The chocolate cracked unevenly when I cut it—some pieces neat, others jagged. I liked it better that way.

It was sweet. Very. The kind of sweet you don’t admit to loving, but you eat anyway, standing by the fridge in your socks.
I wrapped a few slices in wax paper and posted them through a friend’s letterbox. She texted later: “what was that magic?”

How To Make Nigella-Inspired Caramel Slice

1. Let the Oven Warm: Set it to 160°C (fan) and line a rectangular tin—8×11 inches or so—with baking paper. Let it overhang. You’ll thank yourself later.
2. Make the Base: Mix 135g plain flour, 100g brown sugar, and 45g desiccated coconut in a bowl. Stir in 125g melted butter until it looks like damp sand. Press it into the tin, smooth it out. Bake for 15 minutes, or until it smells toasted and looks just golden.
3. Stir the Caramel (Carefully): In a saucepan, combine 790g sweetened condensed milk, 130g golden syrup, and 125g butter. Keep the heat low. Stir constantly. It will thicken slowly—like a good memory—but don’t let it catch. Mine did, slightly, and I pretended it was on purpose.
4. Assemble and Bake Again: Pour the caramel over the base. Return to the oven for another 15–20 minutes. It should be golden at the edges and just set. Let it cool completely—fridge helps if you’re impatient.
5. Melt the Topping: Melt 250g chocolate (milk or dark) with 20g oil until smooth. I did it in a bowl over simmering water, but a microwave works too. Pour over the cooled slice. Let it set, then slice with a knife you’ve run under hot water.

Notes I’d Tell a Friend

• Don’t skip the coconut,it’s what makes the base more than just a biscuit.
• Dark chocolate gives it grown-up bite. But milk chocolate is more nostalgic.
• If your caramel burns slightly, stir off the heat until smooth again. Most mistakes in the kitchen taste better than you think.

Keeping The Leftovers

• Fridge: Keeps for up to 5 days in a container. The caramel softens a little over time, but that’s not a bad thing.
• Freezer: Wrap slices individually. Eat cold straight from the freezer like a secret.
• Room: Will last a day or two on the counter. If it’s not humid and you’re not fussy.

Closing Thought

Not perfect,but it tasted like care. And sometimes, that’s more than enough.

Try More Nigella Lawson Recipes:

• Nigella No Churn Salted Caramel Ice Cream​ ​Recipe
• Nigella Salted Caramel Sauce
• Nigella Creme Caramel Recipe