INGREDIENTS:

BISCUIT BASE
1/2 cup plain flour
1/2 cup self-raising flour
1 cup desiccated coconut
1/2 cup brown sugar
100g melted butter

CARAMEL.
1 can condensed milk
30g butter
2 tablespoon golden syrup

MARSHMALLOW
1 cup caster sugar
1 cup water
1 tablespoon gelatine
1 teaspoon vanilla
food colouring of your choice

DIRECTIONS:

TO MAKE THE BISCUIT BASE
*Combine flour, coconut, sugar and butter in a bowl and press into a greased tin (30 x 20)
*Bake in a moderate oven for about 15 minutes or until lightly brown.
*Wait for it to cool

TO MAKE THE CARAMEL
*Combine condensed milk, butter and syrup in a saucepan stir over heat until simmering, simmer until mixture is golden brown and thickened about 8 minutes.
*Pour over biscuit base and cool.

TO MAKE THE MARSHMALLOW
*Combine sugar, water and gelatine in a saucepan and stir over low heat until gelatine dissolves, do not boil, simmer and continue to stir for 5 mins. *Pour into a bowl, cool. add vanilla and beat until thick.
*Pour marshmallow over caramel, spread evenly and sprinkle with coconut *Put in the fridge until set then cut into squares.



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