This is so delicious - a big thank you to my friend Paula B for her recipe, which I converted to gluten free and it worked brilliantly!
Makes approx. 15 pieces.
1 cup gluten free plain flour
1 teaspoon gluten free baking powder
3/4 cup desiccated coconut
1/2 cup brown sugar
125g melted butter
1 can sweetened condensed milk
2 tablespoons golden syrup
60g extra butter
1 cup caster sugar
1 cup water
1 tablespoon gelatin powder
1 teaspoon vanilla extract
Preheat your oven to 180oC. Line a slice tin with baking paper or grease well with butter.
Combine the flour, baking powder, coconut and brown sugar with the melted butter in a bowl.Stir till combined.
Spoon into prepared pan and press firmly over base with the back of a spoon.
Bake in the oven for 12 minutes or until golden.
Set aside to cool completely.
Place the condensed mik, golden syrup and extra butter in a saucepan over medium heat.
Stir until butter melts and mixture is smooth.
Reduce heat to low and simmer, stirring constantly for 8 minutes or until caramel thickens and is light golden in colour.
Spread over your biscuit base.
Place the caster sugar, water and gelatine powder in a small saucepan over low heat.
Cook, stirring, for 4 minutes or until the gelatine dissolves.
Increase heat to medium and simmer gently, stirring occasionally, for 5 minutes.
Set aside to cool. It will look like a pot of water!!
Now the magic - making marshmallow.
Place the gelatine mixture into a large bowl.
Use an electric mixer or beater to beat for 8 minutes or until mixture has doubled in volume, whitened and firm peaks form. MAGIC!!!
Add vanilla and beat until well combined.
Spoon the marshmallow mixture over the caramel, spreading evenly. If desired, sprinkle with coconut. Place in the fridge for about 2 hours to set. Cut with a knife dipped in hot water to serve.