# Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g ## Commerce action policy **Price:** £3.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/tunnocks-milk-chocolate-caramel-wafer-biscuits-multipack-240g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/tunnocks-milk-chocolate-caramel-wafer-biscuits-multipack-240g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Tunnock's **Price:** £3.60 GBP **GTIN:** 5010975070095 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Tunnock's Milk Chocolate Caramel Wafer is a piece of engineering that happens to be a biscuit, and the engineering is the reason it has survived unchanged for generations while fashionable biscuits have come and gone. Layers of thin, dry wafer with caramel between them, the whole thing coated in milk chocolate and wrapped one at a time. Eight wafers to this pack, two hundred and forty grams in total. 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. The Taste Profile Caramel: ●●●●● (5/5) The whole flavour of the biscuit. Sweet, milky and chewy, and the thing you are actually buying. Milk Chocolate: ●●●●○ (4/5) A coating rather than a slab, and it serves as much to hold the wafer together as to flavour it. Wafer: ●○○○○ (1/5) Almost no flavour by design. It is structure, and it is the cleverest thing in the product. Sweetness: ●●●●● (5/5) Very high, and honest about it. This is a sugar biscuit with a strong cup of tea as its intended partner. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g Compare to: Tunnocks Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 Pack 248g: the same wafer and the same caramel under a dark coating instead of milk. Dark chocolate carries bitterness that milk does not, so it pulls back the sweetness noticeably. Same count; the choice is purely about how sweet you want it. Bahlsen Pick Up! Milk Chocolate Biscuit Bars 5x28g: also individually wrapped milk chocolate, but five bars rather than eight wafers. A solid chocolate slab and a dry biscuit instead of caramel and wafer, so it is firmer, less sweet and less chewy. McVitie's Dark Chocolate Digestive Biscuits, 266g: the loose alternative, but it comes in one pack that goes soft once opened. Buy the digestives for the tin at home; buy the wafers for anything that leaves the house. 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. Safety And Purity Ingredients and dietary suitability: 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. No health claim: sugar content and nutrition figures are matters for the current UK pack. ## Product Questions How many wafers are in the pack?Eight wafers in a 240g pack, so thirty grams each. Why does the wafer stay crisp next to wet caramel?Because a wafer is baked almost to nothing and has very little in it to absorb moisture, and almost no flavour of its own. That is the whole design. A normal biscuit next to caramel would go soft within hours; a wafer sits against it indefinitely. Should I keep them in the fridge?It is a genuine matter of taste rather than a rule. Cold firms the caramel, turns the chew into a snap and makes the biscuit taste noticeably less sweet, because cold suppresses sugar perception. You lose the soft caramel pull, which for many people is the point. Try one of each from the same pack. Can I dunk one?No. The coating wraps the whole wafer, and caramel softens the moment it warms, so a dunked Tunnock's collapses rather than softening. Drink the tea alongside it. Why are they so popular with hillwalkers?The wrapper. A wafer goes into a coat pocket or the lid of a rucksack and comes out intact, it does not need a container, and it keeps for months without deteriorating. That is a combination almost no other biscuit manages. What should I drink with one?Strong black tea, unsweetened, which is close to a national default for good reason: tannin is the only thing that cuts this much sugar cleanly. Black coffee also works. A mild milky tea does not, and a hot chocolate least of all. What is the difference between this and the dark chocolate version?The coating, and nothing else. Dark chocolate carries bitterness that milk chocolate does not, so the dark version reads noticeably less sweet over the same caramel and wafer. Same count. Can I cook with them?Yes, and they behave differently from a plain biscuit because the caramel melts. They make an excellent traybake, and a wafer warmed briefly and draped over cold ice cream is one of the best three-minute puddings there is. Both are in the recipe tab. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy431 kcalFat17.4gof which saturates12.7gCarbohydrate69.2gof which sugars34.7gFibre2.5gProtein3.6gSalt0.7gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsFormat8 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. ## Flavour Science The flavour of Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first crack to the last swallow.The outer layer is the chocolate coating, and it is doing two jobs at once in a way no other biscuit here asks of it. Flavour is the smaller of the two. The coating encloses the whole wafer and physically holds a stack of thin layers and soft caramel together, and it is also a moisture barrier that keeps atmospheric humidity away from the wafer inside. That is why an unwrapped Tunnock's left on a saucer stays crisp for hours while a digestive in the same room is going soft. The milk chocolate reads sweet and mild, and deliberately so: it is not there to argue with the caramel.The flavour spike is the caramel, and it is essentially the entire taste of the biscuit. Everything you register as flavour is coming from it, which is unusual, because most biscuits split the work between a base and a topping. Here the wafer contributes almost nothing by design. It is also why the biscuit is so sweet: there is no plain crumb to dilute it and no bitterness anywhere in the milk chocolate to argue back.The base structure is the wafer, and it is the cleverest thing in the product precisely because you barely notice it. A wafer is baked almost to nothing, with very little in it to absorb moisture, which means it can sit against a wet caramel layer for months and still crack when you bite it. It also gives the eat its distinctive sequence: a crisp shatter first, then the caramel pulling behind it, then the layers collapsing together. The finish is short, sweet and clean, with no tail at all, which is exactly why the biscuit wants a strong tea rather than a delicate one.Getting it right in the cup. These do not go in the cup, and the caramel is the reason rather than the chocolate. Warm caramel softens almost instantly, so a dunked Tunnock's does not gradually soften like a digestive, it collapses. Serve it alongside, and the traditional partner is the right one: a strong unsweetened black tea. This is as close to a national default pairing as biscuits and tea get, and the reason is straightforward chemistry rather than sentiment. Tannin in a strong black tea cuts sugar cleanly, which is the only thing that makes a biscuit this sweet feel balanced. Black coffee does the same job with more bitterness and less astringency. A mild milky tea adds sweetness rather than removing it, and a hot chocolate beside a caramel wafer is simply too much of the same thing.How water and temperature change it. No biscuit in our range changes more with temperature than this one, and the difference is worth experimenting with. Straight from the fridge the caramel firms up, the chew becomes a clean snap, the wafer layers come through far more distinctly and the whole thing tastes noticeably less sweet, because cold suppresses the perception of sugar. Neither is wrong and people hold strong views on both sides. Warm storage is the one genuine mistake: above a comfortable room temperature the caramel begins to run and the wafer eventually takes on moisture from it, which is the only way these biscuits ever go soft. Humidity matters far less than for any other biscuit here, because the chocolate coating and the wrapper both keep water vapour out, which is precisely why a Tunnock's survives a rucksack. ## Recipe Ideas 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. Recipes, born here first The Classic Pairing 5 min 1 tea break Easy You'll need 1 Tunnock's Milk Chocolate Caramel Wafer 1 mug of strong black tea, unsweetened Freshly boiled water Method 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. 1 hour chill 1 wafer Easy You'll need 2 Tunnock's Milk Chocolate Caramel Wafers A fridge shelf Strong tea alongside Method 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. 20 min + 2 hours chill 12 squares Easy You'll need 6 Tunnock's Milk Chocolate Caramel Wafers 100g butter 2 tablespoons golden syrup 200g digestive biscuits 200g dark chocolate to top Method 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. 5 min 2 bowls Easy You'll need 2 Tunnock's Milk Chocolate Caramel Wafers 4 scoops vanilla ice cream A warm oven at 140 degrees Celsius Method 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. 8 min 2 splits Easy You'll need 2 Tunnock's Milk Chocolate Caramel Wafers 2 bananas 4 scoops ice cream Cold double cream A handful of raspberries Method 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 min 1 day out Easy You'll need 2 Tunnock's Milk Chocolate Caramel Wafers A rucksack lid pocket A flask of strong tea An apple Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._