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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Dairy Free Caramel Slice (Gluten Free & Vegan)

26th March 2014 ·

Dairy Free Caramel Slice (Gluten Free & Vegan)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Gluten Free Vegan Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Sweet Gluten Free Recipes

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A dairy free caramel slice that is also gluten free and vegan. If you are making this for children you might want to use dairy free milk chocolate in place of the dark chocolate specified in the recipe.

Dairy free caramel slice by the Free From Fairy. This decadent treat is made with wholegrain gluten free flour from the Free From Fairy. #glutenfree #dairyfree #vegan #vegancaramel #freefromfairy #chocolatecaramel #freefrom

At the weekend we met up with some old school friends and their kids at Westonbirt Arboretum.

The kids had loads of fun climbing trees and running around in the beautiful surroundings.

It was a fabulous day, made even better by the rain staying away and the selection of gluten-free goodies that were on offer in the cafe.

It was the collection of cakes in general that reminded me that I still needed to perfect my gluten and dairy free caramel slice recipe.

This one has been knocking around for a while…waiting for perfection while I tease people on Twitter with the photos.

Dairy free caramel slice recipe. This recipe is also gluten free and vegan (egg free). #glutenfree #dairyfree #vegan #caramelslice #dairyfreecaramelslice #glutenfreecaramelslice

So, as soon as the kids were safely deposited at school on Monday I set about in the kitchen.

And this is what I came up with…near perfect caramel slice.

I say near perfect.

Rather than take the caramel off the heat when it was done I thought I would leave it for a few minutes more.

The result was a rather dentist unfriendly firm caramel, but delicious all the same.

Dairy free caramel slice suitable for those with milk allergies, coeliac disease or following the vegan diet. #vegancaramelslice #dairyfreecaramelslice #glutenfree #freefromfairy

Tips for making dairy free caramel

In my experience dairy free caramel sets more quickly than its dairy equivalent.

Follow my instructions below and you should have no problems.

Just don’t think about leaving it to cook for a few more minutes when you know it is done.

And how do you know it’s done?

dairy free caramel slice made with the Free From Fairys wholegrain gluten free flour blend. Suitable for coeliacs and vegans. #glutenfree #dairyfree #vegan #caramel

Well, the caramel will stick to your spatula or spoon and gently glide off.

You could use a sugar thermometer but that is WAY too much faff for me.

If you did use a thermometer it would be ready when it reaches 107 degrees C or 225 degrees F.

Take a look at my video to see what the caramel should look like when it is done.

You can also test it by letting a small drop fall into a glass of water. It should form a soft caramel ball.

How do you cut a caramel slice?

Trust me, cutting these slices is not easy. If you’re not careful you’ll crack the chocolate.

You must wait until they are completely cool.

Remove the bake from the tin by pushing the bottom up.

You’re going to need a small, sharp serrated knife and hot water.

Run the knife under the very hot water, dry it, then draw the knife from back to front of the bake.

After each cut wash the knife and get it hot again.

Pin the recipe for dairy free caramel slice:

Dairy free caramel slice. A simple recipe from the Free From Fairy. Suitable for those on the gluten free diet and vegan diet. #glutenfree #dairyfree #vegan #vegancaramelslice #dairyfreecaramelslice #glutenfreecaramelslice

If you like this recipe but want a lower sugar, lower carb version then check out my healthierย gluten free caramel slice recipe here.

Dairy free caramel slice by the Free From Fairy. This decadent treat is made with wholegrain gluten free flour from the Free From Fairy. #glutenfree #dairyfree #vegan #vegancaramel #freefromfairy #chocolatecaramel #freefrom

Dairy Free Caramel Slice (Gluten Free & Vegan)

Gluten-free, Dairy-free, Nut-free, Egg-free but always check the ingredients you are using.
4.75 from 8 votes
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Prep Time30 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 10 minutes mins
Servings 20
Author Vicki Montague - The Free From Fairy

Ingredients
 
 

  • FOR THE SHORTBREAD:
  • 250 g Free From Fairy gluten-free plain flour
  • 175 g dairy-free margarine - or if you like the taste of coconut, 100g dairy-free spread and 75g softened virgin coconut oil
  • 60 g white sugar
  • FOR THE CARAMEL:
  • 225 g white sugar
  • 230 g golden syrup
  • 100 g dairy-free margarine
  • 2 tsp vanilla extract
  • 250 ml soya cream - I used 'fresh' but I don't think it would matter if longlife
  • FOR THE CHOCOLATE
  • 200 g dairy free, sugar free dark chocolate - melted

Instructions
 

  • To make the shortbread base place all the ingredients into a food processor and process until a breadcrumb texture. Alternatively, rub the fat into the flour with your fingers and then add the sugar.
  • Press the mixture firmly into the base of a greased loose bottomed 20cm square tin. Prick with a fork and cook in a pre-heated oven at 160 degrees (140 fan) for 35 - 40 mins until firm to touch and golden.
  • Remove from the oven to cool while you make the caramel. Make sure the shortbread is cool before adding the caramel or it will seep into the shortbread!
  • To make the caramel place the sugar, syrup and fat into a large saucepan over a low heat. Stir frequently until the sugar has all dissolved...if you use caster sugar it will take a bit less time than granulated!
  • Once the sugar has dissolved, turn the heat up to medium and add the soya cream and vanilla extract.
  • Stir continually once boiling, ensuring it doesn't stick on the bottom of the pan. Catch up with some TV you missed on the iplayer at the same time!!
  • Boil for about 20 minutes. By this time the caramel should look like it does in my video above.
  • Remove from the heat and immediately pour onto the shortbread.
  • Ensure the caramel is completely cool before melting the chocolate, either in a bowl over boiling water, or in the microwave, checking and stirring every 30 seconds until melted.
  • Pour the chocolate over the caramel and gently shake the pan to get an even covering. You can leave it smooth, or when partly set, run a fork over the surface to give it a 'roughled' look.
  • Try not to eat all at once!

Notes

Nutrition data is for guidance only.

Nutrition (Approx)

Calories: 288kcal | Carbohydrates: 37g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Sodium: 91mg | Potassium: 89mg | Fiber: 1g | Sugar: 25g | Vitamin A: 530IU | Calcium: 9mg | Iron: 1.4mg
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Reader Interactions

Comments

  1. Moll says

    21st September 2018 at 9:11 pm

    5 stars
    I made this today and it was excellent! It all worked very well and even came out of the tin in one (which I wasn’t expecting). Thank you!

    • Vicki Montague says

      24th September 2018 at 1:24 pm

      Great to hear! Hope you enjoy it.

  2. Emma says

    15th October 2016 at 4:08 pm

    Making these today! Shortbread in the oven as I type! Excited to start the caramel in a bit! I’ll let you know how it goes!

    • Vicki Montague says

      17th October 2016 at 11:07 am

      Well, judging by your photo on Facebook they went rather well! I’m wondering if any are left ;)!

  3. Vivian says

    21st July 2016 at 11:12 pm

    Hi,
    This looks really yummy! just a question what’s dairy free spread and how can I sub it?

    • Vicki Montague says

      22nd July 2016 at 9:59 am

      Hi Vivian. Dairy free spread is margarine. You could use butter if you weren’t dairy free. Or you could try out my other millionaire shortbread recipe that uses coconut oil..https://freefromfairy.com/2016/01/gluten-free-dairy-free-chocolate-caramel-shortbread-recipe.html

  4. Sarah bee says

    3rd April 2015 at 4:19 pm

    Hi!
    I realise that this recipe is from last year but I just came across it last week. I made it – it was AMAZING! So totally delicious!! Thank you so much for the recipe and the video!

    Can I ask a question? My caramel kind of oozed all over the place once I had cut the cake up and it had reached room temp. Is that the norm or is there some way that I can prevent this from happening?
    This was my first attempt at caramel so I’m quite unsure about how to set it properly…

    Thank you so much!!

    Sarah

    • Vicki Montague says

      7th April 2015 at 12:32 pm

      Hi Sarah and thank you so much for your lovely comment and feedback!! Since I am following a no sugar diet at the moment I haven’t made these for a while!! However, regarding the caramel, I don’t remember that happening. If you make them again I would cook the caramel for a fraction longer and that will firm it up. Otherwise, do the same again and keep them in the fridge! You won’t want to cook it for too much longer because it will become too hard…it is a bit of trial and error in getting it exactly right with dairy-free caramel! So glad you liked the recipe…

      • sarah says

        7th April 2015 at 6:03 pm

        5 stars
        Thanks so much for replying.
        I will try cooking the caramel for longer. Hopefully that will work. ๐Ÿ™‚

        Love your blog and Facebook page!!

        • Vicki Montague says

          7th April 2015 at 7:54 pm

          Hi Sarah, please let me know how you get on and thank you so much for your lovely comment. You have made my day ๐Ÿ™‚

  5. LearnerMother says

    31st March 2014 at 9:09 am

    MMMM I know I shouldn’t but I love millionaire shortbread, I’d probably love it even more with the dentist unfriendly caramel, but I will heed your warning for the sake of my kids’ teeth! #blogclub

  6. Emily @amummytoo says

    29th March 2014 at 9:32 pm

    Your free from recipes always look flawless – I don’t think anyone would ever guess they weren’t made from typical ingredients. I really want a square or two. Thanks so much for linking up with #recipeoftheweek. I’ve pinned this post and have scheduled to tweet shortly ๐Ÿ™‚ Hope to see you linking up again soon! ๐Ÿ˜€ x

    • Admin says

      30th March 2014 at 5:05 pm

      Hi Emily, thank you so much for your kind words! It means a lot to me. I will share another recipe this week! Thanks again for the opportunity!

  7. Nell@PigeonPairandMe says

    29th March 2014 at 8:27 pm

    Hurray for radio 6! It’s my favourite too. And I’ve always wanted to go to Westonbirt Arboretum – I used to live in Bristol, but never managed to get there. These shortbreads look amaAAAzing.

  8. Vicky (@aroundandupsidedown) says

    29th March 2014 at 7:44 pm

    This is one of my absolute faves and looks sooooo good! Been thinking about you and your daughter this week – hope she is feeling a little brighter after being tempted with mummies sweet treats ๐Ÿ™‚
    Love Vicky
    https://www.aroundandupsidedown.co.uk/

    • Admin says

      30th March 2014 at 5:08 pm

      Ah thanks Vicky! This week has been good…my littlest had a school dinner again one day and she made no fuss at all! Hurrah!

  9. Sonia says

    28th March 2014 at 9:52 am

    Oh my goodness, this looks truly amazing!!

  10. Julie's Family Kitchen says

    28th March 2014 at 7:38 am

    5 stars
    Wow, these look incredibly tasty.

  11. Rollercoaster Mum says

    27th March 2014 at 10:57 pm

    Wow – these look amazing. I would imagine you could make the caramel with normal spread too – I’ve never made caramel before – doesn’t look too hard as long as you don’t cook it for too long! #blogclub

  12. Alex says

    27th March 2014 at 1:20 pm

    I LOVE millionaire shortbread. This looks spectacular

    • Admin says

      27th March 2014 at 1:23 pm

      Thanks very much!

  13. Bek says

    27th March 2014 at 12:15 pm

    These look yummy! I have been looking for a recipe for this for ages. I didn’t think it was possible without condensed milk. Thank you ๐Ÿ™‚

    • Admin says

      27th March 2014 at 12:20 pm

      I thought the same, and then thought where there is a will there is a way!! I hope you enjoy them. Let me know how you get on if you make them. Feedback from you guys is really important so I can keep creating recipes that you want and that work!

  14. Catherine says

    26th March 2014 at 9:59 pm

    Oooh I’m bookmarking this until I’m back on the chocolate again after Easter! I love millionaire shortbread ๐Ÿ™‚

    • Admin says

      27th March 2014 at 11:21 am

      I hope you enjoy it! The wait will be worth it!

  15. Mummy Says says

    26th March 2014 at 8:51 pm

    This looks absolutely amazing. Thanks so much for sharing it. I think I’m going to make it for my Mum (GF, nut free) for Mother’s Day. X

    • Admin says

      27th March 2014 at 11:22 am

      Great! I hope she enjoys it!!

  16. Mel says

    26th March 2014 at 8:49 pm

    These look amazing, Vicki! Much much better than mine! I will be pinning right this minute and will give them a go over Easter with the children. x Mel #RecipeoftheWeek

    • Admin says

      27th March 2014 at 11:22 am

      I don’t believe it. Beware of the very very hot caramel when cooking with kids…

Trackbacks

  1. Recipe for gluten-free and dairy-free Millionaire Shortbread | Food Heaven says:
    13th July 2014 at 9:01 am

    […] Boil for about 20 minutes. By this time the caramel should look like it does in the video on my website. […]

  2. Free-from Pineapple and Orange Cake: Dairy, gluten, sugar and yeast free | Living a life less toxic... says:
    15th June 2014 at 8:17 pm

    […] Free From Fairy: Millionaires Shortbread, click here. […]

4.75 from 8 votes (5 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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