CARAMEL SQUARES BY SARA DUBLER FROM 'A HUNGRY BLONDE'
|15 Servings All levels|
Ingredients for the shortbread base:
> 125 g room temperature butter
Ingredients for the caramel filling:
> 300 g condensed milk
Ingredients for thetopping:
> 100 g milk or dark (60%) chocolate
|Directions for the base:|
1 | Heat the oven to 190C°.
2 | Add the butter, sugar, and flour into a bowl.
3 | Personally, I mix it up with my finger to create a texture that resembles crumble.
4 | Place the mixture in a rectangular tray and press down so that it fills the base.
5 | It must not be too thin or thick, preferably 2cm or so.
6 | Bake in the oven for 15-20 minutes, or until pale golden-brown.
7 | Set aside to cool on a wire rack.
Directions for the filling:
1 | On a medium heat, place the condensed milk, butter and golden syrup or molasses in a saucepan.
2 | Stir frequently to avoid the mixture sticking to the base and keep it on the heat until the caramel starts creating little bubbles and thickens up.
3 | You will know it is ready when you dip the back of a spoon into the mixture and leaves a layer.
4 | Take off the heat.
5 | Take the tray and add the caramel mixture over the top. Spread it out evenly and let it cool
|Directions for the topping:|
1 | If using dark chocolate, place it in a bowl and put it in the microwave for one minute at a time until it has melted.
2 | If you are using milk chocolate then use the same principle as above but melt it for 30 seconds at a time in case it burns.
3 | Once the caramel has cooled down, add the chocolate and spread it over the top.
4 | Place the tray in the fridge and wait for the chocolate to harden before cutting it into squares.