Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Base
- 1 pkt of plain biscults eg. Milk Arrowroot or Vanilla wine (I used Vanilla wine)
- 125g melted butter
- 1 can of sweetened condensed milk
Caramel
- 3 Tablespoons Chelsea Golden Syrup
- 1 can of sweetened condensed milk
- Chocolate for melting and drizzling on top
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Unknown
I had some glace cherries and crystallized ginger left over from making fruit cake. I chopped them up and added them to the caramel topping before baking - heavenly!
3
Method
Base : Crush the biscuits then add melted butter, mix well.
Add condensed milk and mix. Place in slice tray evenly and bake at 150 degrees Celsius for 30-40 mins (note: caramel topping is adding 10mins before the end).
Caramel : Heat in Golden Syrup and Condensed Milk in a pan for about 5-10mins until it thickens.
Take slice out of the oven with roughly 10 mins to go and pour caramel over then place back in the oven. When the caramel starts to brown and bubble, the slice is ready.
Drizzle with melted chocolate if desired.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
1
What did you think of this recipe?
Unknown
I had some glace cherries and crystallized ginger left over from making fruit cake. I chopped them up and added them to the caramel topping before baking - heavenly!
3
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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
ingredients
- 200g butter, softened
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
Caramel
- 395g tin sweetened condensed milk
- 100g butter
- 2 Tbsp Chelsea Golden Syrup
ingredients
Base
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted
Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
- 50g butter
Topping
- ½ cup thread coconut
- ½ cup rolled oats
- ½ cup Chelsea Soft Brown Sugar
- 30g butter
ingredients
Base
- 1 cup Edmonds Standard Grade Flour
- ½ cup desiccated coconut
- ½ cup Chelsea Soft Brown Sugar
- 125g butter, melted
Filling
- 60g butter, extra
- ¼ cup Chelsea Golden Syrup (Tin)
- 1 X 400g can sweetened condensed milk
- 70g macadamia nuts, roughly chopped
Chocolate Topping
- 270g dark cooking chocolate finely chopped
- 3 tsp vegetable oil
ingredients
Base
- 1 packet wine biscuits
- 2 tbsp shredded coconut
- 80g butter melted
Caramel
- 1 tin condensed milk
- 125g butter
- ⅓ cup Chelsea Caster Sugar
- ⅓ cup Chelsea Golden Syrup
Topping
- 250g chocolate melts
- 1 tbsp oil
ingredients
Base
- 1½ cups Edmonds Gluten Free Self Raising Flour
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted
Caramel
- 395g can condensed milk
- 2 Tbsp Chelsea Golden Syrup
- 50g butter
Topping
- ½ cup gluten free shredded coconut
- 1 cup gluten free muesli (without dried fruit)
- ½ cup Chelsea Soft Brown Sugar
- 60g butter, melted
ingredients
- Melted butter, for greasing
- 2 cups plain flour, sifted
- 1 cup self-raising flour, sifted
- ¾ cup Chelsea Soft Brown Sugar
- 250g butter, diced
- 2 eggs
- Extra plain flour, for dusting
- 395g tin condensed milk
- 2 Tbsp Chelsea Golden Syrup
- 1 cup sultanas
- 2 Tbsp Chelsea Icing Sugar, for dusting
ingredients
Brownie Base
- ½ cup cocoa
- 250g butter, melted
- 1 ½ cups Chelsea Caster Sugar
- 3 eggs
- 1 tsp vanilla essence
- 1 cup plain flour
- 1 tsp baking powder
- ½ cup dark chocolate chips
- Caramel
- 105g butter
- 175g Chelsea Golden Syrup
- 1 ½ cups condensed milk
- ¼ cup raspberry jam
Marshmallow
- 1 cup Chelsea Caster Sugar
- 1 packet raspberry jelly crystals
- 5 tsp gelatin
- 1 tsp raspberry baking paste
ingredients
Base
- 125g butter
- 75g Chelsea White Sugar
- 2 egg yolks
- 225g flour
- 1 tsp baking powder
Filling
- 420g caramel condensed milk
- 1 pkt glace cherries
- dark chocolate buttons
- 1 cup dessicated coconut
ingredients
Chocolate Crumble
- 190gm butter (softened)
- 125gm Chelsea White Sugar
- 1 ½ cups plain flour
- 1 tsp baking powder
- 1 tbs cocoa
- ¼ tsp vanilla essence
Caramel Filling
- 1 tin condensed milk
- 2 tbs Chelsea Golden Syrup
- 60gm butter
- ¼ cup Chelsea Caster Sugar
ingredients
Base
- 150g flour
- 100g Chelsea Soft Brown Sugar
- 40g coconut
- 125g melted butter
- 2 tsp cardamom
- Zest of an orange
Caramel
- 100g butter
- 2 cans sweetened condensed milk
- 80ml Chelsea Golden Syrup
- 1 tsp orange essence
Candied Orange Walnuts
- 1 cup Chelsea White Sugar
- ½ cup orange juice
- ½ tsp orange essence
- 2 cups walnuts
- Sea salt
Chocolate Drizzle
- Dark chocolate
ingredients
Base
- 300g flour, sifted
- 250g unsalted butter, melted
- 80g desiccated coconut
- 180g Chelsea Soft Brown Sugar
Caramel Filling
- 250g unsalted butter, chopped
- 4 x 395g condensed milk
- 1 cup Chelsea Golden Syrup
- 140g pre-chopped peanuts, toasted with salt
Chocolate Ganache
- 600g dark chocolate
- 300ml double cream
Chocolate Tops
- 500g dark chocolate, melted
ingredients
Chocolate Brownie Base
- 1 packet Edmonds Double Chocolate Fudge Brownies, (reserve icing mix for another use or see tip below)
- 100g butter, melted
- 2 eggs
- 4 tsp water
- 150g scotch finger biscuits, roughly crushed
Caramel Filling
- 125g butter, cubed
- 1/3 cup Chelsea Raw Sugar
- 1 Tbsp Chelsea Golden Syrup
- 1 tsp vanilla essence
- 395g can sweetened condensed milk
Marshmallow Topping
- 1/2 cup boiling water
- 1/2 Tbsp Gelatine
- 1 cup Chelsea Caster Sugar
- 1/2 tsp vanilla or strawberry essence
- few drops pink food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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