Publications
- 397.00g - condensed milk
- 100.00g - brown sugar
- 75.00g - butter
- 5.00ml - vanilla essence
- 45.00ml - golden syrup
- 1000.00ml - cornflakes
- 80.00g - coconut
- 60.00ml - cocoa
- 250.00ml - icing sugar, sifted
- 250.00g - butter, melted
2. Pour the condensed milk, brown sugar, butter, vanilla essence and golden syrup into a saucepan and heat the mixture over a moderate heat, stirring continuously. Continue for about 8 minutes, or until the mixture is thick and turns a caramel colour. Allow to cool slightly.
3. Place half the cornflakes, coconut, cocoa and icing sugar in a large mixing bowl. Pour half the melted butter on top and stir into the dry ingredients until mixed well. Press this mixture into the prepared cake tin and refrigerate for 10 minutes.
4. Spread the caramel on top of the cornflake base and return it to the fridge until set. Mix the remaining cornflakes, coconut, cocoa and icing sugar, add the rest of the butter, mix thoroughly and firmly press this mixture down on top of the caramel layer. Return it to the fridge until set and then cut into squares.
