• Sellers on eBay are serious about selling the chocolate for 10 times the price. (eBay)
Really, just another reason to make caramelised milk chocolate yourself. Scroll down for the recipe.
Lucy Rennick

9 Feb 2018 - 10:47 AM  UPDATED 16 Feb 2018 - 10:42 AM

After this past month's frenzy of people paying up to 10 times the price for one of the last remaining Cadbury Caramilks on eBay, the chocolate company has issued a product recall after a limited number "have been found to contain small, flexible pieces of food-grade plastic as a result of a machinery fault during the manufacturing process".

The recall applies to only to blocks with best-before dates of 17/01/2019 and 21/01/2019.



If you missed the hoo-ha this golden block has caused, you can read-up on it it below.  

The recall reinforces how wise our original recommendation to make your own caramelised white chocolate was (scroll on down for the recipe).

Published: 9 February, 2018

Keen chocolate fans would’ve noticed the appearance of Cadbury Caramilk on Australian and New Zealand supermarket shelves for a hot minute a few weeks ago.

They now likely notice their absence after the limited amount of chocolates was promptly snapped up by hungry hordes who, quite frankly, don’t seem to understand the concept of sharing.

It’s been an emotional rollercoaster, a ‘giveth-and-taketh-away’ situation like no other.

Here’s your answer, That Kiwi:

To add insult to injury, this isn’t even the first time this has happened. Cadbury first released the New Zealand-made caramelised white chocolate bars in 1994, only to disappoint a cult-like following a short time later by discontinuing the product. The Cadbury overlords clearly have a dark, twisted sense of humour. 

Savvy sellers are flogging blocks of Caramilk for more than 10 times their normal retail price, and some crazed, Caramilk-deprived buyers see absolutely nothing wrong with this.

While the feelings of betrayal may be familiar, there’s one major difference between 1994 and 2018: eBay. Savvy sellers are flogging blocks of Caramilk for more than 10 times their normal retail price, and some crazed, Caramilk-deprived buyers see absolutely nothing wrong with this. A 190g block of Caramilk is going for as high as $150.00.

These people are 100 per cent not joking

Some people are even calling it a wiser investment than Bitcoin (they might be right, TBH): 

How to make your own caramelised milk chocolate

If this to you feels slightly like the twilight zone and you’re not quite ready to spend more than $5.00 on a block of chocolate (even if it is the most delicious block of chocolate in the world), know there is a way to avoid the impending Caramilk apocalypse.

Cadbury Caramilk is, essentially, caramelised milk chocolate, and is actually quite easy to pull off at home.

Simply pick up a block of regular old white chocolate, chop it up, spread it over a baking tray and bake in the oven for 30-60 minutes until it caramelised, as in this recipe from David Lebovitz.

The result lies somewhere between butterscotch, caramel and dulce de leche. 

While your friends are brawling in the chocolate aisle at Coles, you could be making this caramelised white chocolate ganache, this pear and caramelised white chocolate galette, or a towering stack of blondies. You’ll never need to fall for Cadbury’s Caramilk ploys again!

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Custard & caramel
The rich custard, the sweet soft caramel on top... whether you call it crème caramel, flan, or caramel pudding, it's delish. Here are our all-time faves, from Argintinian flan con dulce de leche to coconut & galangal crème caramel.
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Perfect for kid's parties or a sweet treat for adults, these white chocolate lollipops are delightfully festive. Ina Garten sprinkles hers with cashews and cherries, but you could do any fruit and nut combination that strikes your fancy.  

Salted caramel ganache tart

A touch of salt is the perfect balance to the sweet-bitter caramel in this pretty tart. 

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White chocolate ganache raspberry tarts

“I’ve given this well-loved combination of raspberry and white chocolate a little sharp kick with the addition of créme fraîche. It softens the overt sweetness of the white chocolate and freshens the palate.” Poh Ling Yeow, Poh & Co. 2

White chocolate and ginger nut truffles

If you’re not up to the challenge of tempering the chocolate to coat these delicious morsels, you can roll them in Dutch cocoa or icing sugar if you prefer.