Caramel Shortbread Squares (Millionaire's Shortbread)
Apr 8, 2016 22:53:20 GMT -5
Post by PurplePuppy on Apr 8, 2016 22:53:20 GMT -5
Caramel Shortbread Squares (Millionaire's Shortbread)
Shortbread Crust:
2/3 cup butter softened
1/4 cup white sugar
1 1/4 cups flour
Blend butter, sugar and flour together until crumbly.
Press this mixture into the bottom of a 9x9" baking dish lined with aluminum foil (and then the foil greased).
Bake at 350F for about 20-25 minutes until edges are browned.
Allow to cool while making the caramel layer.
Caramel layer:
14 oz can (300ml) sweetened condensed milk
1/2 cup (I say 1/4 cup in the video, that is incorrect, sorry) brown sugar
6 tbsp butter
2 tbsp dark corn syrup (or golden syrup)
1 tsp vanilla
pinch of salt
Mix all ingredients in a medium saucepan over medium heat. Whisk or stir constantly and bring to a boil.
Continue to stir while mixture is boiling until it reaches 225 F on a candy thermometer (about 5 minutes).
Pour mixture over the still warm crust.
Refrigerate until caramel is set.
Ganache topping:
6 oz chocolate pieces
3 tbsp heavy cream or milk
Place milk and chocolate in a microwave safe bowl and cook on high for about a minute until milk/cream is very hot and chips start to melt. Stir until all chips are melted and the mixture is smooth.
Spoon over caramel layer and smooth out evenly.
All square to chill for about one hour in the fridge. Remove from pan using foil and cut into small squares.
Store in the refrigerator in a covered container.
Shortbread Crust:
2/3 cup butter softened
1/4 cup white sugar
1 1/4 cups flour
Blend butter, sugar and flour together until crumbly.
Press this mixture into the bottom of a 9x9" baking dish lined with aluminum foil (and then the foil greased).
Bake at 350F for about 20-25 minutes until edges are browned.
Allow to cool while making the caramel layer.
Caramel layer:
14 oz can (300ml) sweetened condensed milk
1/2 cup (I say 1/4 cup in the video, that is incorrect, sorry) brown sugar
6 tbsp butter
2 tbsp dark corn syrup (or golden syrup)
1 tsp vanilla
pinch of salt
Mix all ingredients in a medium saucepan over medium heat. Whisk or stir constantly and bring to a boil.
Continue to stir while mixture is boiling until it reaches 225 F on a candy thermometer (about 5 minutes).
Pour mixture over the still warm crust.
Refrigerate until caramel is set.
Ganache topping:
6 oz chocolate pieces
3 tbsp heavy cream or milk
Place milk and chocolate in a microwave safe bowl and cook on high for about a minute until milk/cream is very hot and chips start to melt. Stir until all chips are melted and the mixture is smooth.
Spoon over caramel layer and smooth out evenly.
All square to chill for about one hour in the fridge. Remove from pan using foil and cut into small squares.
Store in the refrigerator in a covered container.