CORNFLAKE AND CONDENSED MILK SQUARES

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INGREDIENTS

Condensed milk 385 g
Brown sugar 100 g
Butter 75 g
Vanilla essence 5 g
Golden syrup 61 g
Cornflakes 140 g
Coconut 80 g
Cocoa 24 g
Icing sugar, sifted 130 g
Butter, melted 250 g

METHOD

  1. Grease a square cake tin (23 × 23 cm).
  2. Pour the condensed milk, brown sugar, butter, vanilla essence, and golden syrup into a saucepan and heat the mixture over moderate heat, stirring continuously. Continue for about 8 minutes until the mixture is thick and turns caramel. 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 the 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.

YIELD 20-25 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 2 HOURS

HISTORY OF MY DISH

This is a much-loved recipe from my childhood and has got us through thick and thin and also through thick and thin if you know what I mean?

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