Classic Caramel Date Slice Recipe (2024)

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Published: by Lauren Matheson ·

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This Classic Caramel Date Slice recipe is a delicious chewy slice which makes a great afternoon tea treat!

Classic Caramel Date Slice Recipe (1)

This recipe comes from an old newspaper cut out in a cook book my Mum gave me years ago. Judging from the yellowed paper and my ‘artwork’ on the corner of the page, I’m going to say that it’s a good 30 + years old.

Classic Caramel Date Slice Recipe (2)

We re-discovered this recipe a few weeks ago when we were on the hunt for a ‘yellow’ cake recipe. We discovered it just at the right time, as we had some Medjool Dates which needed to be used after Mr 8 had decided he no longer enjoyed them as a treat – although he has been eating them for the past 3 years….

Classic Caramel Date Slice Recipe (3)

The key to getting the ‘caramel’ into this slice is making sure that you cook the butter and sugar long enough that the sugar has completely dissolved and the mixture has turned a caramel brown colour. After baking you are left with a chewy and sweet slice that is best cut into ‘fingers’ and goes perfectly with an afternoon cup of tea.

Classic Caramel Date Slice Recipe (4)

Tips for Making this Caramel Date Slice:

  • Make sure that you cut your slice while it is still warm in the baking tin. Please then allow it to cool completely in the tin before transferring to a container to store, this will help it to ‘set’.
  • You can use pitted dates in this recipe instead of Medjool Dates.
  • It’s important to cook the butter and sugar until the sugar has dissolved and the mixture has turned a lovely ‘caramel’ colour.
  • This slice is best stored in an airtight container in the pantry for up to one week.

You can find more easy slice recipes in our ThermoBliss Slices Book – you can also browse all of our books, eBooks and products here.

Classic Caramel Date Slice Recipe (5)

Classic Caramel Date Slice Recipe (6)

Classic Caramel Date Slice Recipe

This Classic Caramel Date Slice Recipe is an easy dessert or sweet treat! It requires just a few pantry ingredients and takes no time to put together. Both regular and Thermomix instructions are included.

4.40 from 63 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Equipment

  • 28 x 18cm slice tin

Ingredients

  • 125 grams butter
  • 125 grams caster sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup self raising flour
  • ¾ cup chopped medjool dates approximately 15 dates
  • ½ teaspoon salt

Instructions

  • Pre-heat your oven to 180 degrees celsius.

  • Line an 18 x 28cm slice tin with baking paper and set aside until needed.

  • Cut the butter into cubes and place it into a large saucepan (you want it to be big enough to hold all of your ingredients) which has been heated over a medium heat. Add the caster sugar and stir continuoulsy for 4 - 5 minutes or until the mixture begins to bubble rapidly and has turned a lovely golden brown colour. Remove from the stove and allow to cool for 5 minutes.

  • Place the egg into a cup and gently beat with a fork. Add the vanilla extract and stir before pouring into your saucepan and stir to combine.

  • Working quickly, add the self raising flour, salt and chopped dates. Stir to combine.

  • Transfer the mixture to your prepared baking tin and place into your preheated oven to cook for 20 - 25 minutes or until golden on top and cooked through when tested with a skewer.

  • Carefully remove the baking tin from the oven and allow it to cool for 5 minutes before carefully slicing into fingers while the slice is still hot.

  • Once the slice has completely cooled, remove from the tin and enjoy.

Thermomix Instructions

  • Pre-heat your oven to 180 degrees celsius and line an 18 x 28cm slice tin with baking paper.

  • Place the butter and caster sugar into your Thermomiw bowl and cook for 4 minutes, 80 degrees, speed 2.

  • Add the dates which have had the pip removed and mix 2 - 3 times using the 1 sec turbo function until chopped to your liking.

  • Scrape down the sides of your Thermomix bowl and add the egg, vanilla extract, self raising flour and salt. Mix for 10 seconds, speed 4, REVERSE to combine.

  • Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 on REVERSE.

  • Transfer the mixture to your prepared baking tin and place into your preheated oven to cook for 20 - 25 minutes or until golden on top and cooked through when tested with a skewer.

  • Carefully remove the baking tin from the oven and allow it to cool for 5 minutes before carefully slicing into fingers while the slice is still hot.

  • Once the slice has completely cooled, remove from the tin and enjoy.

Notes

You can use pitted dates in this recipe instead of Medjool Dates.

It's important to cook the butter and sugar until the sugar has dissolved and the mixture has turned a lovely 'caramel' colour.

This slice is best stored in an airtight container in the pantry for up to one week.

Nutrition

Calories: 87kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 11mgSodium: 85mgPotassium: 70mgFiber: 1gSugar: 13gVitamin A: 38IUCalcium: 16mgIron: 0.2mg

Keyword Slices, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Enjoy!

« Easy Thermomix Dinners

Banana and Chocolate Chip Muffins »

Reader Interactions

Comments

  1. Mariah

    Make sure your sugar mixture a) doesnt crystalize when cooling and b) cools down completely before you put the egg in…….scrambled egg in hot sugar is not a fun afternoon.

    Reply

  2. JJ

    Classic Caramel Date Slice Recipe (7)
    really nice, one thing I’d do next time is transfer the melted butter and sugar to a glass bowl to cool for 5 minutes, as if you leave it in the saucepan the sugar hardens like soft toffee in oil and you have to break it up.

    Reply

  3. Sandy Toth

    If you love crystalized ginger(100gm diced) can be added to the recipe and 1/2 -1 tsp ginger powder and some all spice. An elderly lady gave me her version

    Reply

  4. Kate

    This recipe sounds delish! But Medjool dates can be quite expensive! Would love to know, if this recipe will turn out just as good in the end, if I were to use normal dried dates instead? Which are alot more easily accessible & more affordable!
    Thankyou

    Reply

    • Lauren Matheson

      Hi Kate you can use pitted dates, I’d suggest soaking them in boiling water for 10/15 minutes first.

      Reply

  5. Glenys Zawada

    I love all your recipes. I am just a simple cook, not very good one, but I love trying your recipes and I write them out and keep in folders. Thankyou from Glenys

    Reply

  6. Kate

    Classic Caramel Date Slice Recipe (8)
    I’ve just made this, it was very thick and hard to spread. Will have to try again as I don’t think I cooked the butter and sugar long enough, I used the thermomix recipe and followed it without any changes. Will see what it’s like out of the oven.

    Reply

    • Kate

      Classic Caramel Date Slice Recipe (9)
      I tried again in the thermomix (tm5) and tried cooking it for longer to get it caramel coloured to no avail. My husband loves it though so I might just have to try the traditional way, maybe using the thermomix to chop the dates. Will try medjool dates next time too.

      Reply

  7. Suzanne

    Can this slice be frozen?

    Reply

    • Lauren Matheson

      Hi Suzanne, it sure can 🙂

      Reply

  8. Subrata Chakrabarti .

    Classic Caramel Date Slice Recipe (10)
    Wonderful .

    Reply

  9. Tamara Breadon

    Hi just wondering if this would work with a straight swap of GF flour?

    Reply

    • Lauren Matheson

      I haven’t tried it GF, it should be ok though.

      Reply

Leave a Reply

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.

Do Medjool dates taste like caramel? ›

In fact it taste so much like caramel that it's hard to believe I'm eating a fruit. Medjool dates were originally grown in Morocco but there are several areas in the US, like California and Arizona, that cultivate these dates very well.

What are caramel tasting dates? ›

Barhi Dates

They have a rich caramel flavor and a soft, chewy texture, and are probably unlike any dates you've ever had before; melt in your mouth this-isn't-candy-but-it-should-be goodness. They are more rounded in shape and almost like a bite sized piece of caramel candy.

Do dates taste like toffee? ›

Available fresh or dried, they're very sweet, with a rich, deep flavour and a lush, slightly chewy texture. The mahogany brown Medjool variety is the sweetest, and tastes a little like toffee.

How to thicken caramel for caramel slices? ›

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.

How to get caramel to harden? ›

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.

Are Medjool dates too high in sugar? ›

Medjool dates mostly contain carbohydrates, the majority of which are sugars. This may cause people who are trying to regulate their blood sugar, such as those with diabetes, some concern. Some evidence suggests that dates do not cause spikes in blood sugar and may in fact have a low glycemic index.

Why is Medjool dates so expensive? ›

As is the case with many other types of luxuries, the production of Medjool dates is a difficult and labour-intensive operation, which is why they are so expensive. Because soft dates such as the Medjool are so delicate, the vast majority of them are harvested individually by hand rather than in enormous clusters.

What happens when you eat Medjool dates? ›

Medjool dates can help you increase the potassium in your diet, supporting these nervous system functions. The B vitamins in Medjool dates, such as pantothenic acid, folate, and niacin, help manage the metabolic processes that convert food to energy. Research shows this can help fight tiredness and fatigue.

How many dates to eat per day? ›

It is ideal to have 100 g of dates or a handful of dates daily to get all the essential nutrients. However, the quantity to be consumed may differ from person to person based on calorie needs and underlying health conditions. You can ask a nutritionist how many dates you need to eat daily.

What are the three types of caramel? ›

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Should Medjool dates be kept in the fridge? ›

Dates are best stored in the refrigerator in an air tight container to help them retain moisture. They can be stored up to 6 months in the refrigerator, but may lose moisture the longer they sit. Large quantities of dates can also be frozen for up to one year.

Should you soak dates before eating? ›

WHY SHOULD WE SOAK DATES? "Soaking removes tannins/phytic acid present in them making it easier for us to absorb the nutrients from them easily. Soaking also makes them laghu (easy to digest)," says Dr Bhavsar.

Are dates healthier than candy? ›

Dates are sweet fruits packed with plenty of nutrients, making them a good snack in moderation. Although the nutritional value of dates is high in natural sugars, they may make a good substitute for refined sugars or empty-calorie sweets. Dates grow on date palms in small clusters.

What to do if caramel doesn't set? ›

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.

How do you fix unset caramel? ›

Add Water or Other Liquid

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.

Why is my caramel not runny? ›

The higher you go, the more water you are cooking out. When I want a consistency that I can pipe into bonbons but that won't run out, I dry caramelize sugar and glucose, then deglaze with cream (vanilla infused), cook to 106 and add butter. If you want a runny caramel, try cooking to 104.

Why does my caramel keep separating? ›

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. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.

References

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