This is one yummy topping for brownies or a myriad of other sweet treats. I call it Salted Caramel Coconut Topping, last “Open Day” (2016) I used this topping over my Brownie Recipe, and the crowd went wild.  Actually, they didn’t, but I did get quite a few people telling me it was absolutely delicious.   We made it in Bake Club this week, and I had a similar response so I thought I’d share it with you. 

This recipe needs a base really, but you could make a toffee out of it.

Salted Caramel Coconut Topping (For Bec's Brownies)
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Salted Caramel Coconut Topping (For Bec's Brownies) Author: Bec's Table Salted Caramel Coconut Topping
Serves: enough for brownie
  1. Combine the water, sugar, sweetened condensed milk, corn syrup and vanilla bean (if you are using one) into a heavy bottom saucepan and cook to 110°c while stirring to prevent burning on the base.
  2. Once your temp reaches 110°c add the butter and continue cooking to 118°c stirring again
  3. Once you have 118°c remove the vanilla bean or if you are using extract add it now along with the salt.
  4. Cool slightly in the pot and then add the coconut.
  5. Gently layer the caramel over cooled brownie all the way to the edges. Don't squash it down or it will be a hard toffee that's difficult to cut. I like to grab a fork while it's still hot and fluff it up before it sets.



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