Caramilk cob loaf dip: a sweet-meets-savoury (and salty) creation

If you’re a fan of Caramilk and bread, then this sweet dessert combination is for you. Learn how to make this sweet-meets-savoury creation.

Here’s a great reason to invite your favourite people over: the most Australian cob loaf recipe ever.

Yep, one home cook hero had the genius idea to combine two of Australia’s greatest cult food favourites – cob loaf dip and Caramilk – into one weird-but-brilliant party food. And Taste foodies here for it.

It’s the Caramilk cob loaf dip.

Using the classic hollowed-out cob technique to house a creamy Caramilk ganache dip rippled with dark chocolate, this is the ultimate dip for dessert lovers.

Made with two whole blocks of Caramilk and thickened cream, the melt-in-the-mouth mixture is poured into a cob and served with chocolate, biscuits and marshmallows for dipping – just in case you needed an extra sweet hit.

The Caramilk cob loaf dip is a sweet and delicious.

So what does it taste like?

Taste’s food experts gave it a test run and can confirm that yes, it’s sweet, but it’s also delicious. They loved dipping in pretzels and bread sticks for the perfect sweet-meets-salty flavour combo.

Why is Caramilk so popular?

Caramilk was removed from Australia shelves back in 1994, but after 25 years – and plenty of online campaigning – it was brought back, much to the delight of its fans.

And soon after its return, Aussies couldn’t wait to start cooking with it. From Caramilk lamingtons to Caramilk cheesecake slice to Caramilk truffles, it seems everyone can’t get enough of this sweet stuff.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Caramilk cob loaf dip: a sweet-meets-savoury (and salty) creation