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Marshmallow caramel slice
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Coconut crunch with caramel and marshmallow. Perfect for tea time.
Ingredients:
  • Melted butter, to grease
  • 65g (3/4 cup) desiccated coconut
  • 80g (1/2 cup, lightly packed) brown sugar
  • 125g butter, melted
  • 1 x 395g can sweetened condensed milk
  • 53.60 gm golden syrup
  • 60g butter, extra
  • 250ml (1 cup) water
  • 12.00 gm gelatine powder
  • 4.40 gm vanilla extract
  • Shredded coconut, toasted, to decorate
Instructions:
  • Preheat the oven to 180°C. Grease a 25 x 16cm slice pan with melted butter. Line the base and two long sides with non-stick baking paper, letting the paper hang over the edges.
  • In a large bowl, mix flour, coconut, and brown sugar. Stir in melted butter until well combined. Press the mixture firmly into the prepared pan. Bake in the oven for 12 minutes or until golden. Allow it to cool completely before serving.
  • Combine condensed milk, golden syrup, and additional butter in a saucepan over medium heat. Stir until the butter has melted and the mixture is smooth. Reduce heat to low and simmer, stirring constantly, for 8 minutes until the caramel thickens and turns golden. Spread over the base.
  • In a small saucepan over low heat, combine caster sugar, water, and gelatine. Stir and cook for 4 minutes until the gelatine dissolves. Increase the heat to medium and simmer gently for 5 minutes, stirring occasionally. Cool the mixture before using.
  • Transfer the gelatine mixture into a spacious bowl. Utilize an electric beater to whip for 8 minutes or until the mixture doubles in volume and firm peaks are formed. Incorporate the vanilla and continue beating until thoroughly combined.
  • Spread the gelatine mixture evenly over the caramel layer, then sprinkle with extra coconut. Chill in the fridge for 2-3 hours until set. Cut into squares before serving.

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