Canada doesn’t have caramel slices. At least, not exactly. When I was growing up, my mom made a dessert called Eagle Brand squares.
These had a graham cracker base (a kind of sweet plain biscuit), not ground up but simply dropped into the pan, like floor tiles. The middle was a sort of oozy, pale caramel made from Eagle Brand sweetened condensed milk, and the top was chocolate.
We had this after-dinner dessert on rotation with a few others, including marshmallow dream squares (chocolate cake base, mini-marshmallow centre and chocolate topping) and whatever it’s called when you coat rainbow mini-marshmallows in chocolate and refrigerate it.
Nostalgia might be a factor in my adult self’s love of caramel slices. That and lifelong sugar addiction.
What Canada lacks in caramel slices, it makes up for in Nanaimo bars. This is a national tragedy.
Nanaimo bars (I don’t know why this Winnipeg cafe calls them ‘squares’, this is patently wrong) are named after a small city on Vancouver Island. Their main insult is a middle layer of custard. Usually the custard is bright yellow, but it can be neon green or even pink. What this has to do with Nanaimo, I don’t know. Maybe it’s custard capital of Canada.
My family never made Nanaimo bars, but whenever I went to potlucks or community events as a kid, there was always a tray of them waiting to disappoint. The base was crumbled nuts and and coconut, and the custard was slimy. The only part worth eating was the chocolate, so I would scrape that off and discard the rest, thinking I was being sneaky.
Discovering caramel slices in Australia felt like the universe making up for a childhood full of Nanaimo bars. When I wrote my memoir of moving to Sydney, I included a lot of caramel slice references, particularly once I discovered that the caramel slice is as Australian as lamingtons, Anzac biscuits and fairy bread.
If you’re keen to hear more discoveries from expat life in Australia, join me for an online author talk with Katherine Tamiko Arguile. Thursday 1 October, 11am AEST (10:30am Adelaide time) RSVP here >>