Marshmallow Caramel Slice – A Dentist’s Dream

I love a marshmallow. In fact I don’t know why I don’t eat them more often, other than the fact they’re made of sugar and fairy farts and neither of those things do you much good in the long term.

I googled marshmallow slice recipes in a fit of marshmallow-want the other day and came across the below from taste.com.au – it actually seems a bit American in style to me this slice (ie: made mostly of sugar and dead cow’s hooves and other unmentionables) but I gave it a bash.

Essentially it takes a while so don’t do it on a day you’re in a rush – stuff needs simmering then cooling on at least 2 separate occasions. I did it over the course of a day, managing to bake some banana bread, apply a face mask in a futile attempt to close my ageing pores, and administer sympathy to the boyfriend (suffering Day1 of a cold, hence is half dead) all in between the various stages.

It goes thusly:

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Gather together

BASE
1 cup of SR flour
3/4 cup desiccated coconut
1/2 cup brown sugar (I used light brown soft)
125g melted butter

CARAMEL
1 can of condensed milk (I used the light version cause, you know, diet)
2 tablespoons golden syrup
60g butter

TOPPING
1 cup caster sugar
1 cup (or 250ml) water
1 tablespoon gelatine powder
1 teaspoon vanilla extract

Stick your oven on at 180C.

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In a bowl throw together the flour, coconut and sugar, then add the melted butter till combined. Press it firmly into your lined slice tin (mine was something like 28x16cm-ish) and bake in the oven for around 12 mins, or until it starts to go golden.

Take it out and let it cool completely – I stuck mine in the fridge to hasten things along a bit.

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In a medium sized saucepan, melt together the butter, condensed milk (my tin was about 405g I think, the recipe says 395g) and golden syrup. Stir it over a medium heat till the butter melts and then reduce the heat to low and simmer, stirring constantly, till it thickens and goes golden. It takes around 8 mins or so and is a bit boring.

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I made the mistake of examining the can owner at close range today, after using it to crack the condensed milk tin. RANK. Have you looked at yours lately? I hope it’s just as gross as mine.

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Pour the caramel over the cooled base.

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In another saucepan combine the gelatine, caster sugar and water and stir it over a low heat for around 4 mins, or until the foul gelatine has dissolved. Then up the heat to medium and simmer gently, stirring occasionally, for 5 mins. Skim any froth off. It won’t look or smell pretty. Be not alarmed, as I was…

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Let it cool – I transferred to a bigger bowl and stuck in the fridge for the last few minutes. Looked rank.

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Fear Not! It does improve. Whip it at speed (I used the trusty old hand beaters) for a good 8 mins till it doubles in size and forms stiffish peaks, like I do in colder weather. Add the vanilla and make sure it’s well beaten in. Spoon onto the caramel.

Top with the toasted coconut your boyfriend made for you.

Spoon it all on top the caramel and refrigerate for 2-3 hours.

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Voila! It’ll all firm up nicely and weigh a ton. Take out of the tin and slice.

I think I’d prefer it a lot more if I replaced the caramel with some nice, sharp lemon curd.

This is so sweet it managed to momentarily reanimate the dying boyfriend. Of course he’s back to near-death now but attempting to replace real-life health with other-worldly wins via Skyrim.

Eat, try not to remember what gelatine is made of, and visit the dentist soon.

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2 thoughts on “Marshmallow Caramel Slice – A Dentist’s Dream

  1. narf77 says:

    “She masquerades by day as an urban hipster but by night she reverts to a little Aussie housewife from Moonie Ponds baking “sloices”…” You are turning into Dame Edna! 😉 You just need the glasses (and a bit more fame…) :). Mum (coincedentally NOT from Moonie Ponds, but the W.A. equivalent “Whitegum Valley”) used to make something very similar but without the caramel. She made a mix of lemon and orange curd that cut through the cloying sweetness of the marshmallow and made it an altogether more acceptable eat. I think that caramel slices need to be topped with chocolate and eaten in small fingers, if you try this recipe with a nice lemon, orange and passionfruit curd (or blood orange or pineapple or mango or…you get the picture 😉 ) I figure it would do a sterling job of transporting you back to our overly extended Aussie summer where everyone is flagging fast, our sunburns have turned to tattered shedding fading brown skin and our gardens are doing the same thing. You can have the slice if we can have a bit of rain…it’s not TOO much to ask is it?

    • b-kom says:

      Definitely agree on the curd thing, for sure. I can only manage to eat this if I take off the caramel and most of the marshmallow..,,,

      Swapsies summer for endless winters!

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