Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
BASE
- 100g butter (or Olivani Spread)
- 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 (or Olivani Spread)
- 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
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
132
What did you think of this recipe?
Hannah
4
Emily
Love this, but I make a double batch of caramel and use Whittakers dark choc for the choc on top. Soo good.
5
AA_Avery
It's a piece of love
1
jeff
easy to make great
5
Lilly
Great
4
Unknown
This did not turn out nice
1
Lindi
A delicious caramel slice. Very popular with my man! I felt it needed more Caramel filling so next time may make more of it. All in all a tasty slice, great with coffee.
5
Hope
Great recipe but I double the base mix as I think it needs a thicker base. It turns out perfect with the same cooking time.
5
Emily
Very easy to make and looks scrumptious. Made for school fundraiser bake sale and sold out quick. Great reviews.
5
Natalie
Yummy thank you Chelsea
5
Method
Preheat oven to 180°C bake. Grease and line a small slice pan (28cm x 18cm).
BASE
Place butter and Chelsea Soft Brown Sugar in a medium-large saucepan on medium heat. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in flours and coconut.
Press into prepared tin and bake for 15 minutes, until golden.
FILLING
Place Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a medium-large heavy-based saucepan. Cook over medium heat, stirring occasionally, until butter has melted and mixture comes to a simmer.
Add condensed milk and cooking, stirring, for 4-5 minutes, until large bubbles start appearing. Cook for a further minute.
Pour onto base and bake for 12-15 minutes, until caramel is golden. Allow to cool at room temperature for 30 minutes, then refrigerate for 30 minutes.
TOPPING
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.
Refrigerate for a further 45-60 minutes before slicing and serving.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
132
What did you think of this recipe?
Hannah
this recipe is so yummy it is easy to make. but i had to double the base recipe because it needs a thicker base
4
Emily
Love this, but I make a double batch of caramel and use Whittakers dark choc for the choc on top. Soo good.
5
AA_Avery
It's a piece of love
1
jeff
easy to make great
5
Lilly
Great
4
Unknown
This did not turn out nice
1
Lindi
A delicious caramel slice. Very popular with my man! I felt it needed more Caramel filling so next time may make more of it. All in all a tasty slice, great with coffee.
5
Hope
Great recipe but I double the base mix as I think it needs a thicker base. It turns out perfect with the same cooking time.
5
Emily
Very easy to make and looks scrumptious. Made for school fundraiser bake sale and sold out quick. Great reviews.
5
Natalie
Yummy thank you Chelsea
5
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- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
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ingredients
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- 1½ cups Edmonds Standard Grade Flour
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Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
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ingredients
- 2 ½ Weet-Bix, crushed
- 1 cup coconut
- 1 tsp Edmonds Baking Powder
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ingredients
Base
- 1 cup Edmonds Standard Grade Flour
- ½ cup desiccated coconut
- ½ cup Chelsea Soft Brown Sugar
- 125g butter, melted (or Olivani Spread)
Filling
- 60g butter, extra (or Olivani Spread)
- 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
- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 cup flour
- ½ tsp baking powder
- ½ cup coconut
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ingredients
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- 1 cup Chelsea White Sugar
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- 1 packet wine biscuits
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Caramel
- 1 tin condensed milk
- 125g butter
- ⅓ cup Chelsea Caster Sugar
- ⅓ cup Chelsea Golden Syrup
Topping
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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
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
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
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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
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- 125g butter
- 75g Chelsea White Sugar
- 2 egg yolks
- 225g flour
- 1 tsp baking powder
Filling
- 420g caramel condensed milk
- 1 pkt glace cherries
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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
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- 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
- 1½ cup banana, about 3 ripe medium bananas, mashed
- 1 large egg, lightly beaten
- ½ cup butter, melted and slightly cooled
- 1¼ cupChelsea Soft Brown Sugar
- 1¾ cups self-raising flour
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 small pinch sea salt
- 12 dried banana chips (optional)
- 3 tablespoons Chelsea Demerara Sugar
- ¾ cup Chelsea Raw Caster Sugar
- ¼ cup boiling water
- 50g unsalted butter
- ½ teaspoon vanilla essence
- ½ cup thick cream
- a few slices of fresh banana (optional)
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
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- 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
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this recipe is so yummy it is easy to make. but i had to double the base recipe because it needs a thicker base