Base: 125g butter, 12g sugar, 1 egg, 1 ¾ cups SR flour, ¼ cup cornflour, vanilla.
Cream butter and sugar. Add egg and vanilla, beat well. Sift flour and cornflour, fold into mixture. Press into tray and bake
in a moderate oven until lightly browned. Cool base and then spread with 2 ½ tins of caramel. I boil my condensed milk in
a pressure cooker for about 20 minutes. You can boil for two hours on stove top.
Marshmallow: 1 ½ tbs gelatine, 5 tbs cold water 1 ½ cups sugar, 7 tbs hot water. Soak gelatine in cold water. Mix sugar and hot water and bring
to boil to dissolve sugar, pour over gelatine and allow to cool. Beat mixture until peaks form and add a squeeze of lemon
and colouring. Spread over caramel and sprinkle with toasted coconut.
*Editor’s note: You may choose to use tinned caramel rather than boil the tins of condensed milk. We used three, not two.
Apologies the marshmallow pictured is white, not pink as per Elaine’s recipe. The cook forgot to buy red food colouring!
