Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
BASE
- 100g butter
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Edmonds Self Raising Flour (75g)
- ½ cup Edmonds Standard Grade Flour (75g)
- ⅔ cup desiccated coconut (67g)
FILLING
- 100g butter
- ⅓ cup Chelsea Soft Brown Sugar (67g)
- 2 Tbsp Chelsea Golden Syrup
- 400g can sweetened condensed milk
TOPPING
- 180g dark or milk chocolate
- 1 Tbsp vegetable oil
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
101
What did you think of this recipe?
Jenna
I had to stop buying chocolate from the supermarket to stop myself making back to back slabs of this delicious slice haha! One for the books!
5
Tekura
Love love love making this caramel slice, the best one
5
Chelsea
It was amazing
5
Crystal
The caramel method is completely wrong, you definitely don't need to bake the caramel. I followed this recipe and baked the caramel and it made it a bit chewy. Next time I'll won't be baking the caramel.
2
margaret
Easy to make, very yummy
5
Sam Newton
This is a good recipe, but I suggest leave the whole thing for a night to lose it's condensed milk flavour.
4
K
I prefered the old recipe can you please post below
2
Jen
The original caramel recipe was a lot nicer
3
Tina
Really good.
5
Kay
Great recipe! Brown sugar makes caramel so much richer.Replaced coconut with weetbix as some can't eat coconut.Turned out perfect. Thanks for the great recipe
5
Method
Preheat oven to 180°C bake. Grease and line a small slice pan (28cm x 18cm).
BASE
Place Tararua Butter and Chelsea Soft Brown Sugar in a medium-large saucepan on medium heat. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in flours and coconut.
Place Tararua Butter and Chelsea Soft Brown Sugar in a medium-large saucepan on medium heat. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in flours and coconut.
Press into prepared tin and bake for 15 minutes, until golden.
FILLING
Place Tararua Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a medium-large heavy-based saucepan. Cook over medium heat, stirring occasionally, until butter has melted and mixture comes to a simmer.
Place Tararua Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a medium-large heavy-based saucepan. Cook over medium heat, stirring occasionally, until butter has melted and mixture comes to a simmer.
Add condensed milk and cooking, stirring, for 4-5 minutes, until large bubbles start appearing. Cook for a further minute.
Pour onto base and bake for 12-15 minutes, until caramel is golden. Allow to cool at room temperature for 30 minutes, then refrigerate for 30 minutes.
TOPPING
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.
Refrigerate for a further 45-60 minutes before slicing and serving.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
101
What did you think of this recipe?
Jenna
I had to stop buying chocolate from the supermarket to stop myself making back to back slabs of this delicious slice haha! One for the books!
5
Tekura
Love love love making this caramel slice, the best one
5
Chelsea
It was amazing
5
Crystal
The caramel method is completely wrong, you definitely don't need to bake the caramel. I followed this recipe and baked the caramel and it made it a bit chewy. Next time I'll won't be baking the caramel.
2
margaret
Easy to make, very yummy
5
Sam Newton
This is a good recipe, but I suggest leave the whole thing for a night to lose it's condensed milk flavour.
4
K
I prefered the old recipe can you please post below
2
Jen
The original caramel recipe was a lot nicer
3
Tina
Really good.
5
Kay
Great recipe! Brown sugar makes caramel so much richer.Replaced coconut with weetbix as some can't eat coconut.Turned out perfect. Thanks for the great recipe
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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