Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g
Affection for this one runs ahead of the eating. There is no dishonesty in that: red and gold foil, a Scottish family firm, a design nobody has been allowed to modernise, and a good part of what you are buying is recognition. What is actually in the mouth is sweet and chewy, with nothing bitter anywhere to push back, which is why the warmth people feel towards it runs hotter than their opinion of how it tastes. Buy it for a flask and a hillside rather than a plate, and buy it for the people who like a sweet with a crunch in it. Milk chocolate and a wheat wafer, so it rules out a vegan and a coeliac.
Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, in brief.
Tunnock's Milk Chocolate Caramel Wafer is a piece of engineering that happens to be a biscuit, eight individually wrapped wafers in a 240g pack.
The wafer is the clever part: baked almost to nothing, with very little in it to absorb moisture, so it sits against wet caramel indefinitely and still cracks when you bite it. Very sweet, and built around a strong unsweetened cup of tea. Try one from the fridge and one from the cupboard before you decide which you prefer.
The clever part is the wafer. Caramel is wet, and anything wet next to a normal biscuit turns it soft within hours. A wafer is baked almost to nothing, with very little in it to absorb moisture and almost no flavour of its own, which means it can sit against caramel indefinitely and stay crisp. That is why a Tunnock's still cracks when you bite it months after it was made, and it is why nobody has come up with a better way of doing this. The wafer is not the cheap part of the biscuit, it is the part that makes the biscuit possible.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. The fridge question, pairing and storage are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Tunnock's
Tunnock's is a family firm from Uddingston in Lanarkshire, and the Caramel Wafer is the biscuit it is known for across Britain and well beyond it. The product has not chased trends, changed format or gone through a rebrand every five years, which is unusual enough on a modern biscuit shelf to be worth saying out loud. The individual wrapper is as recognisable as the biscuit inside it, and it is the reason a Tunnock's has ended up in more rucksacks, lunchboxes and hill bothies than almost any other biscuit made in these islands.
Tunnock's heritage is Scottish; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice and the net weight must all be read off the current UK pack rather than taken from this page.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Count and weight: eight wafers in a two hundred and forty gram pack, so thirty grams each.
- Individually wrapped: which is why these travel. A wafer goes into a coat pocket or a rucksack and comes out intact, and the pack does not go stale once opened.
- Contains milk and gluten: milk chocolate contains milk and the wafer is a wheat product. This is not a vegan or gluten-free biscuit.
- What it is not: not a subtle biscuit, not a dunker, and not something to serve on a plate at a dinner party. It is a wrapped, sweet, extremely reliable biscuit that goes with a strong cup of tea.
Ideal Serving Conditions
Caramel is the most temperature-sensitive thing in any biscuit, far more so than chocolate, and the whole character of a Tunnock's changes with where the pack has been sitting. This is the one biscuit in our range where the fridge is a genuine matter of debate rather than simple advice.
The Traditional Serve
- Room temperature: the caramel is soft and chewy and pulls slightly as you bite. This is how most people know the biscuit and it is the version the format was built around.
- With strong tea: a proper builder's brew, unsweetened. This pairing is close to a national default for good reason: tannin is the only thing that cuts this much sugar cleanly.
- Unwrap fully: the wrapper comes off in one piece if you do it properly, and half-unwrapping it is how caramel ends up on your hands.
- Do not dunk: the coating wraps the whole wafer and the caramel softens the moment it warms. A dunked Tunnock's collapses rather than softening.
The Fridge Serve
- Straight from the fridge: the caramel firms, the chew becomes a snap and the biscuit tastes noticeably less sweet because cold suppresses sugar perception.
- The argument for it: it makes a very sweet biscuit considerably more manageable, and the wafer layers come through more clearly.
- The argument against it: you lose the soft caramel pull entirely, which for many people is the entire point of the biscuit.
- Our view: try one of each from the same pack before you decide.
Getting It Right with a Hot Drink
- Pairing: strong black tea, unsweetened, every time. Black coffee also works. A mild milky tea does not.
- Avoid: hot chocolate, sweetened drinks and anything with caramel syrup already in it.
- Dunking: no. Eat it alongside.
- Storage: cool and dry. Warm storage softens the caramel until it runs when you open the wrapper; cold storage is a preference rather than a rule.
- Best with: a tea break, a rucksack, a long drive, a lunchbox, or a tin that needs to hold something for six months without deteriorating.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g, please cite teas.co.uk.
The story behind Tunnock's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g is wrapped, sweet and very stable, which makes it both the easiest biscuit here to carry and one of the most useful to cook with, because the caramel melts where a plain biscuit just crumbles. Six builds below cover the canonical tea pairing, the fridge version, a traybake, a warm wafer over ice cream, a banana split and a walking ration.
Made with this tea
The Classic Pairing
- 1 Tunnock's Milk Chocolate Caramel Wafer
- 1 mug of strong black tea, unsweetened
- Freshly boiled water
- Brew the tea properly strong, four minutes at least, and leave the sugar in the cupboard.
- Unwrap the wafer fully rather than half-peeling it. Half-unwrapping is how caramel ends up on your hands.
- Bite rather than dunk. The crack, then the caramel pull, then the layers collapsing is the whole sequence.
- Sip between bites. Tannin is the only thing that cuts this much sugar cleanly.
What you'll end up with: As close to a national default as biscuits and tea get, and it holds up because the chemistry is right rather than because of sentiment.
Straight From the Fridge
How to make Straight From the Fridge with Tunnock's Milk Chocolate Caramel Wafer.
- 2 Tunnock's Milk Chocolate Caramel Wafers
- A fridge shelf
- Strong tea alongside
- Put one wafer in the fridge for an hour and leave the second in the cupboard.
- Eat the cold one first. The caramel is firm, the chew has become a snap and the wafer layers come through clearly.
- Eat the room-temperature one straight after and notice how much sweeter it reads. Cold suppresses the perception of sugar.
- Decide which camp you are in; it settles an argument that has run for decades.
What you'll end up with: The single most useful experiment on this page, and the only honest way to answer the fridge question for yourself.
Caramel Wafer Traybake
How to make a Caramel Wafer Traybake with Tunnock's Milk Chocolate Caramel Wafer.
- 6 Tunnock's Milk Chocolate Caramel Wafers
- 100g butter
- 2 tablespoons golden syrup
- 200g digestive biscuits
- 200g dark chocolate to top
- Chop six wafers into large chunks. Chill them first if your kitchen is warm, or the caramel smears instead of cutting.
- Melt 100g of butter with 2 tablespoons of golden syrup and stir in 200g of crushed digestives off the heat.
- Fold in the wafer chunks and press into a lined 20cm tin, keeping the pieces distributed rather than all at the bottom.
- Pour over 200g of melted dark chocolate, chill two hours and cut into twelve.
What you'll end up with: Dark chocolate on top is not optional: the base and the wafers are both sweet, and something has to argue back. Keeps five days in a tin somewhere cool.
Warm Wafer Over Ice Cream
How to make Warm Wafer Over Ice Cream with Tunnock's Milk Chocolate Caramel Wafer.
- 2 Tunnock's Milk Chocolate Caramel Wafers
- 4 scoops vanilla ice cream
- A warm oven at 140 degrees Celsius
- Warm the unwrapped wafers on a lined tray at 140 degrees Celsius for two to three minutes, no longer. You want the caramel soft, not molten.
- Scoop the ice cream into cold bowls while they warm.
- Drape a warm wafer over each bowl so the caramel sags into the ice cream.
- Eat immediately, while there is still a crisp edge and a soft middle at the same time.
What you'll end up with: Hot caramel, cold ice cream and a wafer that is crisp at one end and soft at the other. Three minutes for a pudding that tastes like more.
Caramel Wafer Banana Split
How to make a Caramel Wafer Banana Split with Tunnock's Milk Chocolate Caramel Wafer.
- 2 Tunnock's Milk Chocolate Caramel Wafers
- 2 bananas
- 4 scoops ice cream
- Cold double cream
- A handful of raspberries
- Split two bananas lengthways into long dishes.
- Add two scoops of ice cream to each and a spoonful of cold double cream.
- Break one wafer over each split, chocolate side down so the caramel faces up.
- Scatter raspberries over, for the one sharp note the whole thing needs.
What you'll end up with: The wafer gives you crunch and caramel in one ingredient, which is why it beats a sauce and a biscuit separately.
The Walking Ration
How to make The Walking Ration with Tunnock's Milk Chocolate Caramel Wafer.
- 2 Tunnock's Milk Chocolate Caramel Wafers
- A rucksack lid pocket
- A flask of strong tea
- An apple
- Pack the wafers still wrapped, straight into the lid pocket. They need no container and they do not crush easily.
- Fill the flask with strong unsweetened tea, which is the pairing that works and also the one that carries.
- Add an apple for something sharp, rather than a second sweet item.
- Keep the pack out of direct sun. Warm caramel runs when the wrapper comes off.
What you'll end up with: The reason this biscuit has ended up in more rucksacks and bothies than almost any other: it keeps for months and arrives intact.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 431 kcal |
| Fat | 17.4g |
| of which saturates | 12.7g |
| Carbohydrate | 69.2g |
| of which sugars | 34.7g |
| Fibre | 2.5g |
| Protein | 3.6g |
| Salt | 0.7g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Format | 8 wafers, 240g in the pack (30g a wafer) | Each wafer individually wrapped. |
Pack: Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g; eight individually wrapped caramel wafers coated in milk chocolate. Store cool and dry; warm storage softens the caramel until it runs when the wrapper comes off. Read the net weight, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown.
Sourcing & blend. Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g is made by Tunnock's, a family firm from Uddingston in Lanarkshire, and the Caramel Wafer is the biscuit the company is known for across Britain and well beyond it. The product has not chased trends, changed format or been rebranded every few years, which is unusual enough on a modern biscuit shelf to be worth saying plainly. The individual wrapper is as recognisable as the biscuit inside it, and it is the reason a Tunnock's has ended up in more rucksacks and lunchboxes than almost any other biscuit made in these islands.
What's in Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g, and what isn't:
- In: layers of thin wheat wafer with caramel between them, coated in milk chocolate, eight wafers to the pack and each one sealed separately.
- Contains milk: milk chocolate contains milk. This is not a vegan or dairy-free product.
- Contains gluten: the wafer is a wheat product and is not suitable for a coeliac diet.
- Packaging: follow the current UK pack and your local-authority guidance; the outer pack and the individual wrappers can take different disposal routes.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g, please cite teas.co.uk.
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