# Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g ## Commerce action policy **Price:** £3.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/tunnocks-real-milk-chocolate-caramel-wafer-biscuits-multipack-30g/` _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-real-milk-chocolate-caramel-wafer-biscuits-multipack-30g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Tunnock's **Price:** £3.80 GBP **Stock:** instock ## Summary Tunnock's Caramel Wafer is layers of wafer with caramel between them under a milk chocolate coating, in the striped foil that has barely changed in decades. This is the multipack: eight wafers of 30g, 240g in total, from the family bakery at Uddingston. Picked into the Teas.co.uk selection as the wafer that eats like a proper biscuit.Ingredients and dietary suitability: Per the published ingredient list for this product 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. Caramel between every layer weights the wafer so it yields slowly rather than collapsing, which is what separates this from a plain wafer bar. Strong tea, no sugar, and keep it out of the mug.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. Storage notes and pairing guidance are also published in the detailed Q and A tab below. ## Description Tunnock's Caramel Wafer is one of the few biscuits in Britain that has not been redesigned in living memory: layers of wafer with caramel between them, coated in milk chocolate and wrapped in striped foil. This is the multipack, eight wafers of 30g each, 240g in total. The construction is the point, and it is unusual. Most wafer bars put chocolate on the outside and nothing in between; this one fills the layers with caramel, which does two things at once. It stops the wafer being weightless, so the bar has some substance to it rather than vanishing under the teeth, and it brings a toasted, faintly bitter note that the chocolate on its own does not have. The result eats slower than a plain wafer bar and reads more like a proper biscuit, which is why it has held its place on Scottish shelves and everybody else's for generations. The Taste Profile Caramel: ●●●●● (5/5) Between every layer rather than in one band, so it arrives immediately and keeps arriving. Toasted rather than flatly sweet, with a faint bitterness at the edges. Milk chocolate: ●●●●○ (4/5) The coating rather than the substance here. Sweet and creamy, and rather less dominant than it is on a plain wafer bar because the caramel is competing with it. Wafer: ●●●●○ (4/5) Thin and crisp, but weighted by the caramel between the layers, so it yields slowly rather than collapsing. That slower give is what makes this eat like a biscuit. Sweetness: ●●●●○ (4/5) High, held in check only by the toasted edge of the caramel. A strong unsweetened cup is not optional here. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack Tunnock's is a family bakery at Uddingston in Lanarkshire and the caramel wafer is its best-known product by a distance. The striped foil wrapper has barely changed in decades, which is worth mentioning because it is genuinely unusual: almost every other biscuit on a British shelf has been restyled, resized or relaunched several times over in the same period. When a product stays still that long it is usually because changing it would lose more than it gained. The engineering behind it explains the staying power. Layering caramel between thin wafers rather than putting it in one band means the sweetness is distributed through the bite instead of arriving all at once, and the caramel adds enough moisture and weight to stop the wafer eating like air. The chocolate coating then seals the whole thing, which is what keeps a wafer crisp inside a wrapper for months. The full ingredient declaration, the nutrition panel and the allergen statement are printed on the current UK pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market. Eight individual foil wrappers use more packaging than a single larger bar would. What they buy back is a wafer that is still crisp weeks later, and a sealed wafer is one of the few biscuits that genuinely needs that protection. The outer pack and the individual foil wrappers take different recycling routes, and those routes differ by council. Read the current UK pack and check locally. A wafer that has gone soft is thrown away rather than eaten, so the wrapper is doing real work here rather than decorative work. We would still rather you bought a size the house will finish. How Does Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g Compare to: Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 Pack: the same wafer under a darker coating. Less sweet and rather more grown-up, and the better pick if you find the milk version sweet. Tunnock's Milk Chocolate Teacakes, 10 Pack: the other Uddingston fixture: a marshmallow dome on a biscuit base under chocolate. Lighter, softer and a completely different eating experience from a caramel wafer. Blue Riband Original Wafer Biscuit Bar Multipack, 6 Pack 108g: a plain wafer bar with no caramel between the layers. Lighter and quicker to eat, and the clearest illustration of what the caramel is actually doing here. Ideal Brewing Conditions This is a sweet biscuit with a chocolate coating and caramel throughout, so the cup has two jobs: cut the sugar and clear the fat. A properly strong black tea does both, and it is the traditional partner for good reason. What does not work is anything sweetened, because there is no headroom left. The Strong Mug Brew: A standard black tea, one bag per 200ml at a full boil, four minutes. Take it to the stronger end; this biscuit needs tannin against it. Milk: A splash. Enough to soften a long brew, not enough to add creaminess to a biscuit that has plenty. Sugar: None at all. There is no biscuit on our shelf where sugar in the cup does more damage. Do not dunk: The chocolate coating is what holds a caramel wafer together. In a hot mug it softens and the layers separate. The Lunchbox Route Pack: One wrapped wafer into the box. The foil is doing real work: a wafer goes soft quickly once air reaches it. Cold milk: The pairing most people learn first, and it suits a caramel wafer particularly well because cold suppresses sweetness. Warm weather: Keep it out of the sun. A chocolate coating over caramel is the first thing in a bag to suffer on a hot day. Count: One. These are rich, and a second one straight after the first tastes of very little. Serving Notes For Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g Water temperature: Full boil. A caramel wafer needs strong tea, not delicate tea. Measure: One bag per 200ml, one wafer a person. Steep: Four minutes, taken strong. Service: A splash of milk, and no sugar under any circumstances. Dunk: No. The coating holds the layers together and hot liquid undoes it. Iced version: Cold milk or an unsweetened iced black tea. Cold suppresses sweetness, which suits this biscuit better than most. Best with: Strong black tea with a splash of milk, plain black coffee, or cold milk. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change. Pack size: Eight wafers of 30g, which is 240g to the multipack. The 30g a wafer is the figure carried on the published pack listing; the 240g total is our own calculation from it. Storage: Cool and dark, with the foil wrappers left sealed until you want them. Wafer takes up moisture readily and a soft caramel wafer does not come back. Child safety: Keep the kettle and the hot mug out of reach of children while you brew. ## Product Questions What makes a Tunnock's caramel wafer different from a plain wafer bar?The caramel between the layers. Most wafer bars put chocolate outside and nothing in between, so they eat like air. Caramel adds weight and moisture, so this one yields slowly and reads like a proper biscuit. What tea should I drink with one?A strong black tea, four minutes, a splash of milk and absolutely no sugar. Can I dunk it?No. The chocolate coating is what holds the layers together, and in hot liquid it softens and the wafer comes apart. Keep it out of the mug. How many wafers are in the multipack and how big are they?Eight wafers of 30g, which is 240g in total. The 30g figure comes from the published pack listing; the 240g total is our own calculation from it. What does the caramel actually bring?Depth and weight. Caramel is sugar cooked far enough to develop colour and a faint bitterness, so it is not simply more sweetness, and its moisture is what stops the wafer eating like nothing at all. How should I store them?Cool and dark, with the foil wrappers sealed until you want them. Wafer takes up moisture readily and a soft caramel wafer does not recover. Can I keep them in the fridge?In a hot spell, yes, but let one come back to room temperature before eating. Cold mutes the caramel first, which is the part you bought it for. Is the dark chocolate version better?It is less sweet and rather more grown-up, which some people prefer and some do not. If you find the milk version sweet, the dark coating is the answer rather than eating fewer of them. Can I bake with them?Yes, and they behave very well in a fridge cake, because the caramel melts into the butter and binds the slab while the wafer keeps some crunch for a day or two. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Caramel (50%) (Glucose Syrup, Sugar, Sweetened Condensed Milk, Invert Sugar Syrup, Palm Oil, Flavouring, Emulsifier [Soya Lecithin]), Milk Chocolate (33%) (Sugar, Cocoa Butter, Cocoa Mass, Standardised Whole Milk, Skimmed Milk Powder, Palm Oil, Shea Butter, Emulsifier [Soya Lecithin], Flavouring), Wafer (17%) (Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Sugar, Rapeseed Oil, Raising Agent [Sodium Bicarbonate], Salt, Emulsifier [Soya Lecithin]).Typical values per 100g, as publishedPer 100gEnergy448 kcalFat17.4gof which saturates12.7gCarbohydrate69.2gof which sugars34.7gFibre2.5gProtein3.6gSalt0.67gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsCaramelbetween every layerDistributed through the bite rather than arriving in one band, which is why the sweetness is even and why it is the first thing you taste. Toasted rather than flatly sweet.Wafer layersthe structureThin and crisp, but weighted and moistened by the caramel between them, so they yield slowly instead of collapsing the way a plain wafer does.Milk chocolate coatingthe sealSweet and creamy, and doing a structural job as well as a flavour one: the coating is what keeps a wafer crisp inside a wrapper for months.Foil wrapper8 to the packEach wafer stays sealed until it is opened. With a wafer this is real protection rather than decoration, because the structure takes up moisture readily.Pack size8 x 30g, 240gThe 30g a wafer comes from the published pack listing; the 240g total is our own calculation from it.Pack: Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g; eight foil-wrapped caramel wafers, 240g in total. Best before the date printed on the pack, and best left wrapped until the wafer is wanted.Characterising components shown.Sourcing & blend. Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g is made by Tunnock's, a family bakery at Uddingston in Lanarkshire whose caramel wafer is its best-known product by a wide margin. The striped foil wrapper has barely changed in decades, which is genuinely unusual on a British shelf where almost everything else has been restyled or relaunched several times over. The pack you receive is the current UK retail pack rather than an import made to a different recipe for another market. The account of layered caramel distributing sweetness through the bite and weighting a wafer so it yields slowly, and of a chocolate coating sealing a wafer against moisture, is general food structure and our own editorial assessment against the current pack format and the brand's published description, not a claim taken off this pack.What is in Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g, and what is not:In: eight foil-wrapped caramel wafers under a milk chocolate coating, 30g each and 240g in total.Not a plain wafer bar: the caramel between the layers is what gives this weight and substance. A plain wafer bar eats like air by comparison, and that is the clearest way to understand the difference.Not a dunker: the chocolate coating holds the layers together and hot liquid undoes it. Keep it on the plate. ## Flavour Science The flavour of Tunnock's Real Milk Chocolate Caramel Wafer Biscuits Multipack, 8 x 30g is built in three layers, and unusually for a wafer product the middle one is doing most of the work.The outer layer is the chocolate coating, which melts at close to body temperature and therefore arrives within a second of the first bite. On a plain wafer bar this layer dominates completely, because there is nothing underneath it with any flavour. Here it is more of an opening than a conclusion, and it also does a structural job: it is the seal that keeps the wafer crisp inside its wrapper.The flavour spike is the caramel, and it is between every layer rather than in one band. That distribution is the whole design. Sweetness arrives evenly through the bite instead of in a single hit, and because caramel is sugar cooked far enough to develop colour and a faint bitterness, it brings a toasted edge that the chocolate on its own does not have. It also carries moisture, which is what weights the wafer.The base structure is the wafer and the finish. Weighted by caramel, thin crisp wafer yields slowly rather than collapsing, so there is a chewing stage where a plain wafer bar has none, and the whole thing eats at the speed of a biscuit rather than a confection. The finish is long and sweet, coating rather than clearing, which is exactly why a strong unsweetened cup is not optional alongside it.Getting it right in the cup. One wafer a person with a strong black tea, one bag per 200ml at a full boil for four minutes, a splash of milk and no sugar at all. Under-brewing is the mistake here: a weak cup has no tannin in it, and tannin is the only thing that clears a caramel finish. Do not dunk it, because the chocolate coating is what holds the layers together. Keep the wafers wrapped and the pack cool and dark. In a hot spell the fridge is acceptable, but let a wafer come back to room temperature first, because cold mutes the caramel before it mutes anything else.How water and temperature change it. The cup changes this biscuit more than the biscuit changes the cup. A longer, hotter steep pulls more tannin and cuts the caramel, so the second wafer still tastes of something; a short or sweetened brew leaves the sugar completely unanswered and the palate gives up after one. Hard tap water flattens black tea and blunts exactly that astringency, so brew a full minute longer in a hard water area. Cold works in your favour with a biscuit this sweet: cold milk or an unsweetened iced black tea both read sharper against caramel than the same drink warm, which is why the cold pairing is the one most people arrive at without being told. ## Recipe Ideas A caramel wafer is too sweet to dunk and too good to hide, so these builds keep it out of the mug and put the caramel to work in the fridge and on a plate. Five ideas below. Recipes, born here first The Strong Mug And One How to serve a Tunnock's Caramel Wafer with tea that can stand up to it. 5 min 1 mug Easy You will need 1 Tunnock's Caramel Wafer 1 bag strong black tea 200ml water at a full boil A splash of milk Method Brew one bag in 200ml at a full boil for four minutes and take it to the stronger end. Add a splash of milk and no sugar at all. Eat the wafer whole rather than dunking it; the coating holds the layers together. Finish with the tea, which is the only thing that clears a caramel finish. What you will end up with: A rich wafer and a clean palate afterwards, which is the entire reason the pairing is traditional. Caramel Wafer Fridge Slice How to make a fridge slice with Tunnock's Caramel Wafers. 20 min + chill 12 pieces Easy You will need 4 Tunnock's Caramel Wafers, chopped 200g plain digestive biscuits 100g butter 2 tablespoons golden syrup 200g dark chocolate Method Chop four wafers into rough pieces and crush the digestives coarsely. Melt 100g of butter with 2 tablespoons of golden syrup and fold everything through; the caramel melts into the butter and binds the slab. Press into a lined tin and pour over 200g of melted dark chocolate. Chill three hours and cut small with a hot knife. What you will end up with: Dark chocolate over caramel, with wafer crunch that holds up for a day or two before it softens into the slab. Millionaire Sundae How to build a sundae with Tunnock's Caramel Wafers. 8 min 2 glasses Easy You will need 2 Tunnock's Caramel Wafers, chopped 4 scoops vanilla ice cream Flaky sea salt 1 teaspoon strong black coffee Method Chop two wafers into rough pieces rather than crumbs. Layer with vanilla ice cream in two glasses. Drip a teaspoon of strong black coffee over the top, which keeps caramel and vanilla from reading flat together. Finish with a little flaky salt and serve at once. What you will end up with: A millionaire shortbread in a glass, with the bitterness of coffee and salt doing the balancing that the caramel needs. Cold Milk And One How to serve Tunnock's Caramel Wafers to children. 2 min 4 people Easy You will need 4 Tunnock's Caramel Wafers 4 small glasses of cold milk Method Give one wrapped wafer each rather than opening several at once. Pour small glasses of cold milk; cold suppresses sweetness, which suits this biscuit particularly well. Skip the dunking and say why: the coating is holding the wafer together. Return the rest of the pack to a cool dark cupboard. What you will end up with: Four portions, four foil wrappers, and four wafers still sealed for the next time. Wafer Crumb Cheesecake Top How to use Tunnock's Caramel Wafers as a cheesecake topping. 10 min 8 slices Easy You will need 3 Tunnock's Caramel Wafers, chopped A pinch of flaky salt One chilled plain cheesecake Method Chop three wafers into rough pieces just before serving, not in advance. Scatter them over a chilled plain cheesecake with a pinch of flaky salt. Serve within twenty minutes, while the wafer still has crunch. Keep the filling unsweetened or lightly sweetened; the topping has brought plenty. What you will end up with: Crunch and caramel on a plain filling, added at the last minute so the wafer does not soften into it. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._