Chelsea

Chelsea Trusted 135 Years SPOT

Caramel Squares

By Liz Jarman
Caramel Squares
12 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    125g butter
    125g Chelsea White Sugar
    1 egg
    1 cup flour (heaped)
    1 dessertspoon of cocoa powder
    1 tsp baking powder
    290g condensed milk (¾ tin)
    1 cup of coconut

    Chelsea Chocolate Icing to top 

Method

    Cream together the butter and the Chelsea White Sugar then add the egg and beat well. Next add the flour, cocoa and baking powder, mix well and spread into a greased or baking paper lined sponge roll tin. Mix together the condensed milk and coconut and spread on top of the sponge mixture.
    Bake in a moderate oven 160-180°C for about 20 minutes. When cool ice with Chelsea Chocolate Icing.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
42
(2 reviews)


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Not too hard to make and quite tasty. It doesn't really have a caramel taste though - more of a coconut and chocolate slice.

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cool

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