Recipe video above. This is made using the Australian way of making creamy caramel using condensed milk mixed with a traditional caramel made with butter and sugar. It is the same method for Caramel Slice. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make…