Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Desserts
Chocolate Caramel Slice
25 mins
15 mins
Easy
20
Chocolate and caramel lovers - this one is for you! Cut it into small squares as this is rich and delicious.
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- Ingredients
- Method
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
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
54
What did you think of this recipe?
Rosie
Love this recipe! I make extra caramel though!
5
Willow
This was soo nice the first bite was so good I kept eating it till i have a VERY full tummy :)
5
M
This is my go-to recipe. It never fails, so good!
5
Unknown
AMAZING I LOVED IT ALOT!:)
5
Laine
Found the base too thin. I recommend doubling the base mixture.
4
Linda Crosby
Love your recipes
5
Unknown
yummy!
4
Vonda
Caramel slice is easy and delish
5
bailey harris
very nice ! ! ! !
5
Unknown
So amazing.
5
Method
Preheat oven to 180°C bake (160°C fan forced). Grease and line a 28 x 18cm slice tin. Combine Edmonds Standard Grade Flour, coconut, Chelsea Soft Brown Sugar and Tararua Butter in a bowl, then press mixture into the tin to form the base. Bake for 12 -15 minutes or until golden brown, then set aside.
Heat Tararua Butter and Chelsea Golden Syrup in a saucepan until butter has melted then simmer over low heat for 3 minutes until golden/tan and thickened. Add condensed milk and stir over a medium heat for 7 - 10 minutes until caramel is golden brown. Spread over the base and gently press in nuts (optional). Refrigerate for 1 hour to set.
Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water and stir until smooth. Spread over the caramel and refrigerate to set before slicing.
Tip
Score the top before it sets hard to make cutting into squares easier.
Recipe doubles easily for large gatherings.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
54
What did you think of this recipe?
Rosie
Love this recipe! I make extra caramel though!
5
Willow
This was soo nice the first bite was so good I kept eating it till i have a VERY full tummy :)
5
M
This is my go-to recipe. It never fails, so good!
5
Unknown
AMAZING I LOVED IT ALOT!:)
5
Laine
Found the base too thin. I recommend doubling the base mixture.
4
Linda Crosby
Love your recipes
5
Unknown
yummy!
4
Vonda
Caramel slice is easy and delish
5
bailey harris
very nice ! ! ! !
5
Unknown
So amazing.
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
- 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
- 2 Tbsp boiling water
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
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
- 125g butter
- 125g Chelsea Caster Sugar
- 2 Tbsp honey
- 4 cups rice bubbles
- sprinkles, to decorate (optional)
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
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
- 150g butter
- 185g dark chocolate melts
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 Tbsp cocoa powder
- 1 tsp vanilla essence
- 3 eggs
- ¾ cup Edmonds Self Raising Flour
- ½ cup chopped pecans (optional)
- ¼ tsp salt
- Chelsea Icing Sugar to dust
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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