Fudgy Coffee Macadamia Caramel Slice (Homemade Caramel)
This Coffee Macadamia Caramel Slice is a luxurious, grown-up take on an Australian classic. We’re building deep, complex flavour from the ground up, starting with a rich, homemade coffee caramel. By slowly simmering a can of coffee-flavoured condensed milk, we create a foolproof, decadent caramel base that store-bought versions can’t rival.
To make it truly special, we enrich that beautiful caramel with egg yolks, which bake into a divinely rich, stable, fudgy filling—no thermometers, no fuss. Paired with a crumbly coconut-biscuit base and loaded with buttery macadamias, this recipe is pure indulgence.
(Of course, if you’re short on time, I’ve included a ‘quick’ variation using store-bought caramel in the notes below!)
Tasting Notes
Appearance: A stunning, high-contrast slice. A golden-brown biscuit base, a thick, deep, dark-amber coffee-caramel centre, and a top layer studded with creamy, pale macadamia nuts.
Aroma: Rich, robust, and sweet. Strong notes of roasted coffee, toasted coconut, and deep, cooked-milk caramel. The buttery macadamias add a warm, nutty background.
Texture: A perfect symphony of textures: The base is short and crumbly, the centre is incredibly dense, smooth, and fudgy (thanks to the egg yolks), and the nuts provide a crisp, buttery crunch.
Flavour: Intensely rich. The sweetness of the caramel is perfectly balanced by the sophisticated, roasted bitterness of the coffee. The salty, crumbly base and the rich, buttery macadamias cut through the decadence, making it complex and addictive.
Tips, Variations, and Troubleshooting
This slice is a rewarding project. Here are my top tips for perfection.
Pro-Tips & Variations
How to Make the Caramel (The Main Recipe):
- Place the unopened 395g can of Nestle Coffee and Milk (or plain condensed milk) in a large, deep pot.
- Cover it completely with water, ensuring there are at least 5cm (2 inches) of water above the can.
- Bring to a boil, then reduce to a gentle simmer for 3 hours. This is critical: Check the water level frequently and top it up with boiling water. If the can becomes exposed to the air, it can overheat and explode.
- After 3 hours, turn off the heat and let the can cool completely in the water. Do not, under any circumstances, open a hot or even warm can.
- Texture can become lumpy if stored in the refrigerator for a period of time – there is nothing wrong with this and texture will return to silky smooth once cooked.
I have a full video and guide on this method HERE.
Variation 1: The ‘Quick’ Method
- If you don’t have 3+ hours, you can substitute the homemade caramel with one 380g can of pre-made caramel (like Top ‘n’ Fill or Dulce de Leche).
- Since this is plain, you’ll need to add the coffee flavour. Dissolve 1-2 teaspoons of instant espresso powder in the 1 teaspoon of vanilla extract before you add it to the filling.
Variation 2: The ‘Plain Caramel’ Method
- If you can’t find the Nestle Coffee can, just use a plain 395g can of sweetened condensed milk.
- Boil it for 3 hours as directed.
- When making the filling, add 1-2 teaspoons of instant espresso powder dissolved in the vanilla extract.
Toast Your Nuts & Coconut: For the best flavour, toast the macadamia nuts (and the desiccated coconut for the base) in a 170°C oven for 5-7 minutes until lightly golden and fragrant. It adds incredible depth.
Brown the Butter: For an even nuttier flavour, ‘brown’ the butter for the base and filling. Melt it in a light-coloured pan over medium heat until it foams and the milk solids turn a nutty brown.
Troubleshooting
Why can’t I cut it cleanly? It’s not cold enough! This slice is rich and fudgy. It must be chilled in the refrigerator for at least 3-4 hours (preferably overnight) to become firm.
Why is my base too crumbly? You may not have pressed it down firmly enough before baking. Use the back of a spoon or a flat-bottomed glass to compact it well.
Is boiling a can safe? Yes, if you follow the rules. The can must stay submerged in water at all times, and it must be cooled completely before opening.
Q&A Section
Q: Why are egg yolks necessary in the filling?
A: They are the secret to the ‘fudgy’ texture! Canned caramel, whether homemade or store-bought, won’t set firmly on its own. The egg yolks cook and set in the oven, turning the filling into a rich, stable, sliceable, custard-like fudge.
Q: Can I use a different nut?
A: Absolutely. Toasted pecans, walnuts, or almonds would all be delicious. Toasted pecans are a fantastic and slightly more affordable substitute.
Q: Can I top this with chocolate?
A: You could, but the coffee-caramel flavour is the star. A chocolate topping would be very rich and might overwhelm the other flavours. If you do, a dark chocolate (70%) would be best.
The Recipe
Equipment List:
- Large Pot (for caramel)
- 20cm x 20cm square baking tin
- Baking paper
- 2x Medium mixing bowls
- Whisk, Spatula, Wire rack
Fudgy Coffee Macadamia Caramel Slice
This decadent slice uses a homemade coffee caramel and egg yolks to create a rich, fudgy, and unforgettable filling.
- Caramel Prep: 3 hours simmering + 2 hours cooling
- Slice Prep: 15 minutes
- Cook Time: 40-45 minutes (total bake)
- Chill Time: 4 hours
- Yields: 16 squares
Ingredients:
Homemade Coffee Caramel:
- 1 x 395g can Nestle Coffee and Milk (See Notes for variations)
Macadamia Biscuit Base:
- 180g (1 cup, packed) plain flour
- 100g (½ cup, packed) light brown sugar
- 50g (½ cup) desiccated coconut
- 150g unsalted butter, melted
Fudgy Filling:
- The prepared, cooled can of homemade Coffee Caramel
- 2 large egg yolks
- 50g unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 250g raw macadamia nuts, whole
- 50g raw macadamia nuts, roughly chopped
Instructions:
Prepare the Caramel (Do this first)
Place the unopened 395g can of Nestle Coffee and Milk in a large, deep pot. Cover completely with water (at least 5cm above the can). Bring to a simmer and cook for 3 hours, topping up with boiling water so the can is always submerged. Turn off the heat and let the can cool completely (at least 2 hours) in the pot before opening.
Prepare the Tin and Oven
Once the caramel is cool, preheat your oven to 170°C (150°C fan-forced). Grease and line a 20cm x 20cm square baking tin with baking paper, leaving overhang on the sides.
Make the Base
In a medium bowl, combine the plain flour, light brown sugar, and desiccated coconut. Pour in 150g of melted butter and mix until it resembles damp sand.
Bake the Base
Tip the mixture into the prepared tin. Press it down into a firm, even layer. Bake for 15-20 minutes until lightly golden.
Prepare the Filling
While the base bakes, make the filling. In a medium bowl, scoop out the thick, homemade coffee caramel. Add the egg yolks, 50g melted butter, vanilla extract, and sea salt.
Whisk Filling
Whisk everything together until smooth and well combined.
Add Nuts
Fold the whole and roughly chopped macadamia nuts through the caramel mixture.
Assemble and Bake
Once the base is baked, remove it from the oven. Carefully pour the caramel filling over the hot base and spread it evenly.
Final Bake
Return to the oven and bake for 20-25 minutes. The filling is done when the edges are set and the centre has a very slight wobble.
Cool Completely (Essential)
Let the slice cool to room temperature on a wire rack. Then, chill in the refrigerator for at least 3-4 hours (preferably overnight) until completely firm.
Slice and Serve
Use the overhang to lift the set slice from the tin. Cut into 16 squares. Store in an airtight container in the refrigerator for up to a week.
Fudgy Coffee Macadamia Caramel Slice
Ingredients
Equipment
Method
- Make Caramel: Simmer unopened can in a large pot of water for 3 hours. Ensure can is always submerged. Let cool completely before opening.
- Preheat oven to 170°C (150°C fan). Grease and line a 20x20cm tin.
- Make Base: Combine flour, brown sugar, and coconut. Stir in 150g melted butter.
- Press base firmly into tin. Bake for 15-20 minutes until golden.
- Make Filling: Whisk the cooled, homemade caramel, egg yolks, 50g melted butter, vanilla, and salt until smooth. Fold in macadamia nuts.
- Assemble: Pour filling over the hot baked base.
- Final Bake: Bake for 20-25 minutes until edges are set and centre has a slight wobble.
- Cool: Cool completely at room temperature, then chill in fridge for at least 4 hours.
- Lift from tin and cut into squares. Store in the fridge.
Nutrition
Video
Notes
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Hi, I’m Dael!
I create easy-to-follow recipes for busy home cooks. My goal is to demystify the kitchen and help you eat well every day.
