Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
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Reviews
140
What did you think of this recipe?
Richard Hamblin
Very enjoyable
5
Ngahina Gedge
OMG !!! Made this for my workmates and merchandisers and yup was gone in like minutes ( well as soon as I got into the staff room and put it on the table). Really easy to make and so yummmmmmyyyy
5
Erin
Just made these and they are so good, the recipe was easy to follow and was a huge success. Will definitely make this again
5
Sharon Simpson
My husband's all time favourite!
5
Danielle Norgren
This is definitely a crowd pleaser and I always get asked for the recipe it goes a long way as it is very decadent so cut into small pieces
5
Mary clare
Quick and easy to make .... very yum!!!
5
1522522664
best caramel slice ive tasted and ok to make
5
Unknown
Turned out lovely,great morning tea treat for Anzac day!
5
Alex
Excellent, a real crowd pleaser and not too hard to make. Definitely one to keep!!
5
1468985227
This is like the best slice recipe ever!!I have made it heaps and it has always worked!!
Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
OMG !!! Made this for my workmates and merchandisers and yup was gone in like minutes ( well as soon as I got into the staff room and put it on the table). Really easy to make and so yummmmmmyyyy
5
Erin
Just made these and they are so good, the recipe was easy to follow and was a huge success. Will definitely make this again
5
Sharon Simpson
My husband's all time favourite!
5
Danielle Norgren
This is definitely a crowd pleaser and I always get asked for the recipe it goes a long way as it is very decadent so cut into small pieces
5
Mary clare
Quick and easy to make .... very yum!!!
5
1522522664
best caramel slice ive tasted and ok to make
5
Unknown
Turned out lovely,great morning tea treat for Anzac day!
5
Alex
Excellent, a real crowd pleaser and not too hard to make. Definitely one to keep!!
5
1468985227
This is like the best slice recipe ever!!I have made it heaps and it has always worked!!