Golden syrup make ahead if you're also outside the UK!
400g sugar, 150ml water, 2 tbsp lemon juice.
Condensed milk
2 x 400g full fat coconut milk, 150g sugar.
Biscuit base
300g flour, 200g butter, 100g sugar. (The classic 3:2:1 ratio!)
Caramel
250g butter, 4 tbsp sugar, 6 tbsp golden syrup, 500g condensed milk, 1/2 tsp salt (optional).
Chocolate top
200g chocolate, optional additional white chocolate.
1. Golden syrup. Dissolve the sugar in the water over low heat, stir in the lemon juice, then boil to 115C and golden coloured. Cool and set aside.
2. Condensed milk. Simmer the coconut milk and sugar in a wide pan until reduced by half to about 500g and glossy. Set aside.
3. Base. Preheat oven to 160C and line the tin. Mix to a soft dough, press in evenly, prick with a fork, and bake 20 to 25 min until pale golden. Leave in the tin.
4. Caramel. Melt the butter, sugar and syrup over low heat. Add the condensed milk and salt, then simmer until 120C throughout, stirring constantly. Pour over the base and set.
5. Chocolate. Melt and spread over the set caramel. For a marble, drag a skewer through lines of melted white chocolate. Set fully, then cut with a warm knife.
