- 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
- 1 20cm x 30cm slice pan
- 1 baking paper
- 2 bowl
- 1 metal spoon
- 1 saucepan
- 1 whisk
- 1 electric mixer
1.Grease a 20 cm x 30 cm slice tin. Line with either foil, dull side up, or baking paper.
2.Combine all base ingredients in a bowl. Press into slice tin, using the back of a metal spoon to smooth the mix out.
3.Bake at 180C (fan forced) for 10-15 minutes, until lightly browned.
4.To make caramel, combine all ingredients in a medium saucepan. Whisk over heat until butter melts.
5.Simmer, stirring continuously for approximately 8 minutes or until caramel is a dark golden brown and has thickened.
6.Spread caramel over cooked base and return to the oven for 3 minutes.
7.To make marshmallow, combine sugar, water and gelatine in a medium saucepan. Stir over low heat without boiling until gelatine dissolves.
8.Simmer, stirring, for 5 minutes. Remove from stove and set aside to cool completely.
9.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.
10.Spread marshmallow over caramel layer of slice. Cover with cling wrap, using toothpicks inserted vertically into slice to hold wrap off marshmallow.
11.Refrigerate for 6 hours to set, or preferably overnight.
This must be stored in the fridge. Not suitable to freeze.