Caramel Shortbread Recipe

Pink.

Hi jorichste,

There's an earlier thread with recipes that should help so I've added your post to it to keep the replies together.

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npsmama

does anyone know if you can use homemade condensed milk in this recipe?

rach_smarties

I have been using a recipe for caramel squares that I found online on food.com. The first time I used it they turned out perfect but every time since the caramel always turns out too soft - can anyone tell me what I'm doing wrong? The recipe says to bake the caramel layer after pouring it on top of the shortcake but I notice alot of other recipes don't - is that what makes the difference?

midnightraven3

i always use this recipe
its foolproof and works every time

http://www.bbcgoodfood.com/recipes/11522/millionaires-shortbread

Gettingtherequickly

I made this for the first time ever at the weekend and it has gone down exceptionally well.

However, what liquid do you use to make the shortbread itself?. The recipe I used didn't say, so I only used water, but is it possible to use egg or would that make it too rich?

krlyr

I imagine you could use any shortbread recipe, though I don't know of many that use egg.
http://www.bbc.co.uk/food/recipes/shortbread_1290
http://allrecipes.co.uk/recipe/6330/shortbread-biscuits.aspx
http://britishfood.about.com/od/scottishregionalrecipes/r/Shortbread.htm
http://simplyrecipes.com/recipes/shortbread_cookies/ (this one uses egg)

rachbc

I have never used any liquid in shortbread

NiceGuyEddie_2

Ditto rachbc, I've only ever made shortbread with butter, sugar and flour.

Penelope_Penguin

Gettingtherequickly wrote: »

However, what liquid do you use to make the shortbread itself?.

No liquid in shortbread - butter flour and sugar only It starts off quite crumbly, so you have to be persistent and keep working it. This slightly softens the butter and eventually it will all come together into a ball.

I'll add this to the MS thread later to keep ideas together.

Nicepeach

I used this recipe (printed on side of C*arnation Condensed Milk tin) with great success.

200g (7oz) shortbread biscuits, crushed (I used Ald*i's own - v nice)
25g (1oz) butter, melted
150g (5oz) butter
150g (5oz) dark brown soft sugar
397g can C*arnation Condensed Milk
200g (7oz) milk chocolate, melted

1. Line 20cm (8in) square brownie tin with baking parchment

2. Mix crushed biscuits with melted butter & lightly press mixture into tin to make an even layer. Chill for 20mins.

3. Place butter & sugar into a non-stick pan & stir over medium heat until butter melts & sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until first bubbles appear on surface. Remove from heat as soon as it comes to boil.

4. Spread caramel evenly over crumb base & cool & chill for approx. half an hour. Pour melted chocolate over caramel, smoothing to edges.

5. When chocolate has hardened a little, cut into squares.

Yummy but quite sickly so cut into small pieces.

Hope this helps.