Shona's Chocolate Cornflake Caramel Sandwich
I have been looking for the recipe for this scrumptious slice for a long time and my sister- in- law found it for me on the internet while in NZ over Christmas. It is very rich and decadent but delicious for a treat. When I was about 10 years old (1980) dinner parties became the trendy thing for your parents to host on a Saturday night and I remember my mum making this slice for a dinner party they were having at our place in Sutherland Crescent in Cloverlea, Palmerston North. Mum gave me a piece before I went to bed and I remember waking up in the morning hoping that there was some left and yes there was!!!!! It tastes just like I remember.
400g can sweetened condensed milk
½ cup firmly packed brown sugar
75g unsalted butter
1 teaspoon vanilla extract
3 tablespoons golden syrup
4 cups cornflakes
1 cup desiccated coconut
4 tablespoons cocoa powder, sifted
1 cup icing sugar, sifted
250g copha (See Note)
Grease and line a slice tin with baking paper.
Place the condensed milk, brown sugar, butter, vanilla and golden syrup in a small saucepan. Cook, stirring, over a medium low heat for 5-6 minutes until mixture is thickened and a golden caramel colour. Cool slightly.
Place half amounts of the cornflakes, coconut, cocoa and icing sugar in 2 large bowls. Melt half the copha in a pan over a low heat. Pour over one bowl of dry ingredients and stir to combine well.
Press mixture into slice pan, then chill for 10 minutes. Spread caramel over the top, then chill in the fridge for 30 minutes or until caramel has set. Melt remaining copha as above and add to the second bowl of cornflake mixture. Press mixture over top of the caramel. Return to the fridge to set.
Cut in pan and serve.
NOTE: Copha is a form of vegetable shortening made from hydrogenated coconut oil. Also known as Kremelta in NZ. Copha is often used in Children's party food such as chocolate Crackles. You can find it next to the butter in the supermarket.