Ingredients

The following ingredients have 10 Servings
  • 1 cup self-raising flour
  • 3/4 cup desiccated coconut
  • 1/2 cup brown sugar firmly packed
  • 125 g butter melted
  • 400 g condensed milk
  • 60 g butter
  • 2 tbs golden syrup
  • 1 cup caster sugar
  • 1 cup water
  • 1 tbs gelatine powder
  • 1 tsp vanilla essence

Instruction

  • Grease a 20 cm x 30 cm slice tin. Line with either foil, dull side up, or baking paper.
  • Combine all base ingredients in a bowl. Press into slice tin, using the back of a metal spoon to smooth the mix out.
  • Bake at 180C (fan forced) for 10-15 minutes, until lightly browned.
  • To make caramel, combine all ingredients in a medium saucepan. Whisk over heat until butter melts.
  • Simmer, stirring continuously for approximately 8 minutes or until caramel is a dark golden brown and has thickened.
  • Spread caramel over cooked base and return to the oven for 3 minutes.
  • To make marshmallow, combine sugar, water and gelatine in a medium saucepan. Stir over low heat without boiling until gelatine dissolves.
  • Simmer, stirring, for 5 minutes. Remove from stove and set aside to cool completely.
  • Transfer mixture to a smaller bowl and beat with electric mixer until marshmallow turns white and holds its shape. Add vanilla essence and beat until combined.
  • Spread marshmallow over caramel layer of slice. Cover with cling wrap, using toothpicks inserted vertically into slice to hold wrap off marshmallow.
  • Refrigerate for 6 hours to set, or preferably overnight.