This is one of the first ever recipes I did for the blog, it had no pictures and needed some love. Given that it has been 10 months since I made some, I decided it was time I made it again also it happens to be my boyfriends Granddad’s birthday and give that he loved it so much I thought it would be nice to make some for him.
I stand by my tips from a year ago when the recipe was first uploaded. I love this recipe as it is three clear steps but put all the steps together and you get something extremely tasty. Tip number 1: wait until your shortbread has finished cooking before doing your caramel topping, again I didn’t think about waiting for the shortbread to finish cooking so my caramel was done way before I needed it for this recipe as I had to wait for my shortbread to finish cooking and then had to wait for it to cool before I could pour the caramel over the top of the shortbread. So after a very long wait, I was finally ready to add the caramel to the top, I left the caramel to set for twelve hours as when I have done this recipe previously I have only waited an hour or so before adding my chocolate so I wanted to give it longer this time to make sure it was fully set.
- 250 g plain flour
- 175 g unsalted butter
- 75 g caster sugar
- 794 g condensed milk
- 100 g unsalted butter
- 100 g caster sugar
- 200 g milk chocolate
- Heat the oven to 180C/160C fan/gas 4. Lightly grease an 8inch square tin with a lip of at least 3cm. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and two 397g cans condensed milk in a pan and heat gently until the sugar has dissolved.
- Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.
I did not actually add the chocolate topping until the following morning and then again, I let this set for 12 hours before I cut into it. I will admit even when I did cut into it, the caramel still went everywhere so I think it must be the recipe I use when the caramel does not get thick enough to set fully so that it does not go everywhere when you cut into it.