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
136
What did you think of this recipe?
Lewis Simmons
Nice recipe. We remove the coconut and don't bake, but easy to follow and my wife loved it.
5
Ashley Rose Ayres
Just AMAZING.
5
Unknown
YUMMY!
5
Ladonna
Beautiful recipe!! We have a lot of sweet teeth in our house and we make this lots!! Never fails :)
5
Grace
Need to double the caramel filling recipe, other than that an easy and quick recipe.
3
Tiana
Delicious!! Slightly adapted with almonds vs macadamia and added sea salt at the same step for that salted caramel flavour. It was a enjoyed by all! Definitely making it again (in fact I just made it again tonight but this time using hazelnuts).
5
Faith
delicious the best thing i have made
5
Unknown
Very Nice
3
1631422355
Great!
5
Teressa
I am an amateur baker and found this recipe so easy to follow. At first I thought I may have overbaked the caramel but no the final product tasted divine. I got rave reviews from the rest of the family now that I have made another one. Especially love how the base almost tastes like Anzac biscuits :)
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
136
What did you think of this recipe?
Lewis Simmons
Nice recipe. We remove the coconut and don't bake, but easy to follow and my wife loved it.
5
Ashley Rose Ayres
Just AMAZING.
5
Unknown
YUMMY!
5
Ladonna
Beautiful recipe!! We have a lot of sweet teeth in our house and we make this lots!! Never fails :)
5
Grace
Need to double the caramel filling recipe, other than that an easy and quick recipe.
3
Tiana
Delicious!! Slightly adapted with almonds vs macadamia and added sea salt at the same step for that salted caramel flavour. It was a enjoyed by all! Definitely making it again (in fact I just made it again tonight but this time using hazelnuts).
5
Faith
delicious the best thing i have made
5
Unknown
Very Nice
3
1631422355
Great!
5
Teressa
I am an amateur baker and found this recipe so easy to follow. At first I thought I may have overbaked the caramel but no the final product tasted divine. I got rave reviews from the rest of the family now that I have made another one. Especially love how the base almost tastes like Anzac biscuits :)
5
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ingredients
- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted (or Olivani Spread)
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
- 25g butter, cubed (or Olivani Spread)
- 2 Tbsp boiling water
ingredients
Base
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted (or Olivani Spread)
Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
- 50g butter (or Olivani Spread)
Topping
- ½ cup thread coconut
- ½ cup rolled oats
- ½ cup Chelsea Soft Brown Sugar
- 30g butter (or Olivani Spread)
ingredients
- 2 ½ Weet-Bix, crushed
- 1 cup coconut
- 1 tsp Edmonds Baking Powder
- 150 grams butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour
- ¾ cup Chelsea White Sugar
- 1 heaped Tbsp cocoa
- Additional coconut to sprinkle on top
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
- 1 cup crushed Weetbix
ingredients
- 1 cup Chelsea Golden Syrup
- 1 cup Chelsea White Sugar
- 1 ½ cups peanut butter
- 8 cups rice bubbles
- 1 cup dark chocolate chips
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
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
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
- 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
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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