Ok so yes this is another recipe based around the classic caramel, but I just couldn’t resist. I have to say this is definitely….definitely the shortbread of the millionaires! I loved making this shortbread and I loved eating it even more. There are plenty of people who will be nodding along with me when I say it is a must try recipe!
Putting my hands up here, I will admit that this was not my best attempt at making caramel sauce as it is a slightly different recipe to the previous one used in my last post but if it proves anything it’s that the caramel can recover and still taste amazing even when brought back from possible disaster.
If I can give you any advice on this one it would be to make sure that you’ve given yourself enough time to make it without rushing, it takes around an hour to one and a half hours to make. Follow the step by step guide and before you know it you will be sat on the sofa with a cup of tea in one hand and a plate of freshly made caramel slices in the other.
Firstly for the shortbread base you will need:
Start by lining a square tin, which is roughly 23cm/ 9in, with baking paper. Preheat your oven to Gas mark 2 (150°C).
Lightly rub together the plain flour and unsalted butter until it resembles fine breadcrumbs. Alternatively, to speed the process up a bit, put both ingredients in a food processor and pulse to get the same results. I recommend the latter option!
Stir in the caster sugar to fully combine it into the mixture.
Transfer the mixture into the tin you prepared earlier and using a knife or spoon spread it so it sits evenly across the whole tin. Using nothing more than your own knuckles press the mixture down firmly to tightly pack it into the tin. With any luck it should now resemble a solid square-
Bake in the oven for around 30 minutes or until it looks a bit more golden. This is always a tricky one to see because it generally stays a pale colour, so keep an eye on it when the time is up as it is probably baked enough.
Remove from the oven and place to one side (Still in the tin) to cool fully.
For the caramel sauce:
Put all of the ingredients into a saucepan and place over a gentle heat on the hob.
Allow the butter to melt and mix with the milk and syrup, stirring regularly.
Whilst continuously stirring bring the mixture to the boil and allow the caramel to thicken and turn a more golden colour. Once you’re happy with the thickness and colour remove it from the heat and allow to cool slightly before pouring it over the shortbread.
Leave the caramel to cool completely and place it in the fridge for 30 minutes to harden slightly.
For the final layer all you need is 350g/ 12oz dark chocolate:
Break the chocolate into small pieces and place in a glass bowl over a pan of simmering water. Make sure when you’re doing this that the bowl with the chocolate in isn’t touching the water as it will burn the chocolate.
Stirring regularly, allow the chocolate to melt before pouring it over the shortbread. Cool completely before cutting it into squares and enjoying with that cup of tea I mentioned earlier!