Zutaten für Wanganui Delight
- 1 cup (2 sticks) Kremelta
- 1 cup desiccated coconut
- 2 cups cornflakes
- 1/2 cup unsweetened cocoa powder
- 1 cup icing sugar
- Condensed Milk
- 1/4 cup butter
- Golden Syrup
- Brown Sugar
- Vanilla Essence
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
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Zubereitung von Wanganui Delight
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt 1 cup (2 sticks) of Copha (or vegetable shortening).
- Remove from heat and stir in 1 cup desiccated coconut, 2 cups cornflakes (crushed), 1/2 cup unsweetened cocoa powder, and 1 cup icing sugar until thoroughly combined.
- Press half of the mixture firmly into an 8x8 inch baking tin.
- Refrigerate while you prepare the caramel.
- **Caramel:** In a small saucepan, combine 1 cup granulated sugar, 1/2 cup water, 1/4 cup light corn syrup, and 1/4 cup butter. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
- Reduce heat to low and simmer for 1 minute, stirring constantly, until the caramel thickens slightly.
- Remove from heat and let cool slightly before pouring evenly over the chilled coconut base.
- Spread the remaining coconut mixture evenly over the caramel layer.
- Refrigerate for at least 2 hours, or until completely set, before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
52g
Fat
18g
Carbs
6g