Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Slices
Gooey Caramel Slice
20 mins
25 mins
Easy
18
This gooey caramel slice is a great (and slightly more decadent) alternative to the traditional Anzac biscuit.
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- Ingredients
- Method
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)
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
169
What did you think of this recipe?
Unknown
After making this for the first time I was commanded to make it again and again! A firm family favourite!
5
Chris Sargent
So delicious and easy to make. One slice is not enough, I always have two. Oh no !!
5
Unknown
This was a big hit at a recent afternoon tea
5
Unknown
Amazing
5
Isabel
I really love it!! Keep making more!
5
Unknown
So quick and easy. I halved the cooking time to make a softer base. Absolutely delicious!
5
Unknown
My husband feel in Love with me all over again!!! lol
5
Tina Babbington51604
Love this recipe so easy to make
5
1515443068
This is the second time I have made this recipe and friends love it. So easy to make and tastes great. Add a Dollop of cream on the side and makes a great dessert
5
Sammi
I highly recommend this recipe! As a 14-year-old I found it pretty simple to make -all the ingredients I could find at home. The other day my mother found a very old can of sweetened condensed milk that expired 8 years ago in 2013! I used it in this slice though and it still tastes amazing. A great slice!
5
Method
Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base
Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel
Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping
Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
169
What did you think of this recipe?
Unknown
After making this for the first time I was commanded to make it again and again! A firm family favourite!
5
Chris Sargent
So delicious and easy to make. One slice is not enough, I always have two. Oh no !!
5
Unknown
This was a big hit at a recent afternoon tea
5
Unknown
Amazing
5
Isabel
I really love it!! Keep making more!
5
Unknown
So quick and easy. I halved the cooking time to make a softer base. Absolutely delicious!
5
Unknown
My husband feel in Love with me all over again!!! lol
5
Tina Babbington51604
Love this recipe so easy to make
5
1515443068
This is the second time I have made this recipe and friends love it. So easy to make and tastes great. Add a Dollop of cream on the side and makes a great dessert
5
Sammi
I highly recommend this recipe! As a 14-year-old I found it pretty simple to make -all the ingredients I could find at home. The other day my mother found a very old can of sweetened condensed milk that expired 8 years ago in 2013! I used it in this slice though and it still tastes amazing. A great slice!
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
- 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
ingredients
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp ground cinnamon
- 1 ¾ cups rolled oats (210g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
- 125g butter, cubed (or Olivani Spread)
- ¼ cup Chelsea Golden Syrup (tin) (90g)
- 2 Tbsp water
- 1 tsp Edmonds Baking Soda
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
- ¾ cup Edmonds Standard Grade Flour
- ½ cup Edmonds Self Raising Flour
- 2 tsp ground ginger
- ¼ tsp Edmonds Baking Soda
- 75g butter, softened (or Olivani Spread)
- ⅔ cup Chelsea Caster Sugar
- 2 Tbsp Chelsea Golden Syrup (tin)
- 2 eggs
Filling
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp Chelsea Golden Syrup (tin)
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
Muffins
- 1 ½ cups plain flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ½ cup Chelsea Caster Sugar
- 1 large egg
- ⅓ cup grapeseed oil or vegetable oil
- 3 Tbsps Chelsea Golden Syrup
- ¾ cup milk
- 1 ripe banana, mashed
Crumble
- ⅓ cup rolled oats
- 2 Tbsps desiccated coconut
- 2 Tbsps plain flour
- 30g butter, melted
- 3 Tbsps Chelsea Soft Brown Sugar
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
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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