Friday, December 07, 2012

Caramel Shortbread

Well, it's that time of year again! Time to start baking for Christmas. The first thing I'm going to bake is Caramel Shortbread. This is adapted from Company's Coming 150 Delicious Squares. The original recipe calls for unflavored gelatin, but I don't like bothering with that and they turn out perfectly every time.


Caramel Shortbread Squares

Bottom Layer:
1 cup butter, softened
2 cups flour
1 cup icing sugar

Middle Layer:
1 cup butter
1 cup brown sugar
4 tbsp corn syrup
1 can sweetened condensed milk

Top Layer:
1 1/4 cups semi-sweet chocolate chips
3 tbsp whipping cream

Directions:

Preheat oven to 350 degrees F (175 C).

In a bowl, mix together 1 cup butter, 1 cup icing sugar and 2 cups flour until evenly crumbly. Use a pastry blender. Line a jelly roll pan with parchment paper to aid in removing the squares from the pan later. Press mixture into the pan. Bake for 15 - 20 minutes.

In a medium heavy bottomed saucepan, combine 1 cup butter, 1 cup brown sugar, 4 tbsp corn syrup and 1 can sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes over low heat. Don't take your eyes off it! Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.

Melt chocolate with whipping cream and pour over caramel layer. Let cool on the counter. Cut into squares. Try not to eat them all.


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