Post by Sylvia on Jun 23, 2009 5:12:02 GMT -6
I made these shortbreads at the week-end, bad choice! It was meant to be an alternative dessert to Eton's Mess. It was a long trip from the fridge to the Marqee and they looked a little squishy by the time they reached the tables. I had thought to use one of the calor gas fridges, but there wasn't an inch of space left. There must have been lots of headaches on Sunday.
Caramel Shortbread Squares
Preheat oven to 175oC/350oF.
About 40
2/3 cup/150g butter, softened
1/4 cup/50g white sugar
1 1/4 cups/155g all-purpose flour
1/2 cup/115g butter
1/2 cup/110g packed light brown sugar
2 tablespoons light corn syrup
1/2 cup/120ml sweetened condensed milk
1 1/4 cups/295ml milk chocolate chips
In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Use your largest spoon with a little butter smeared over it to get a nice even base. Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. 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.
Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are very rich.
Sylvia
Caramel Shortbread Squares
Preheat oven to 175oC/350oF.
About 40
2/3 cup/150g butter, softened
1/4 cup/50g white sugar
1 1/4 cups/155g all-purpose flour
1/2 cup/115g butter
1/2 cup/110g packed light brown sugar
2 tablespoons light corn syrup
1/2 cup/120ml sweetened condensed milk
1 1/4 cups/295ml milk chocolate chips
In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Use your largest spoon with a little butter smeared over it to get a nice even base. Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. 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.
Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are very rich.
Sylvia