Recipe by Tansy.
Posted in response to a request. I found this recipe in old book my mother had, and have tried to convert this recipe from metric to imperial. Some of the measurements may need a bit of tweaking. I have not made it myself as yet, but I will soon. Note - Kremelta is called Copha in Australia, and for those unfamiliar with Kremelta/Copha it is a vegetable shortening made from coconut oil. NOTE: I have since made this and was very disappointed. I will not be making it again.
Top Review by Evie*
I wanted to make this after reading a question in the Aus/NZ forum, the question related to whether the cornflakes should be crushed. I didnt crush mine but did give them a good 'smashing' as I stirred. I was a bit concerned whether crushing them wouldnt give enough crumbs for the melted Kremelta. (Im still not 100% on that) The tin I used was 11 x 7 1/2 inches and it was a good fit for the mixture. The caramel filling was lovely and thick and hard to stop sticking a finger in to taste! DS really liked this it was a little too sweet for me and it did kind of fall apart and not slice easily even when set. Maybe someone would like to try by crushing the cornflakes to give another perspective? Thanks Jewelies. :)
- 8 ounces kremelta
- 1 cup coconut
- 4 cups corn flakes
- 3 tablespoons cocoa powder
- 1 cup icing sugar
- 7 ounces condensed milk (approx 1/2 of 14 oz can)
- 2 ounces butter
- 2 tablespoons golden syrup
- 1⁄4 cup brown sugar
- 1 teaspoon vanilla essence
Directions See How It's Made
- Melt the Kremelta, and mix in the coconut, cornflakes, cocoa and icing sugar until well combined.
- Put 1/2 this mixture into a sponge roll tin, press firmly.
- Leave in refrigerator to set.
- Boil all ingredients gently together for 1 minute, stirring continuously.
- Cool and pour over mixture in tin.
- Spread the left over mix that formed the base on top.
- Store in refrigerator.