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| Caramel Shortbread |
I love making desserts.....pastries....theme cakes.....it's like therapy for me.
I am not saying that I am a big pastry chef....not at all, but I love to learn as I go....I love challenge....I love creating....I love not knowing the result.....call me crazy.
That is probably why I never really got into baking squares and bars.....especially following cookbooks and recipes.....till last Christmas.
Few months ago somebody bought me Company's Coming - 150 Delicious Squares cookbook.
I figured....."what the hey".....and I made a list of few interesting squares and bars for my Christmas baking list.
It's like a new world opened up to me.....baking squares is so quick.....they are yummy.....people love them....and don't even get me started on how much time I have saved this Christmas.
One of the recipes that made it on my list was CARAMEL SHORTBREAD.....a big hit with the party crowd.
It was so popular that I had to make it last weekend as well.....
PRINTABLE VERSION:
Ingredients:
BOTTOM LAYER:
- 1 cup Flour
- 1/2 cup Icing Sugar
- 1/2 cup Butter
- 1/2 cup Butter
- 1/4 cup Dark Corn Syrup
- 1/2 cup Brown Sugar (packed)
- 1 tsp Clear Gelatin
- 2/3 cup Condensed Milk
STEP 2: Measure all 3 bottom layer ingredients into bowl. Crumble together and press into 8"x 8" pan.
STEP 3: Bake for 15 to 20 minutes. Remove from the oven and let it cool.
STEP 4: In a saucepan melt butter and corn syrup.
STEP 5: In a small bowl mix together brown sugar and gelatin. Add it to the saucepan. Stir until it dissolves.
STEP 6: Add condensed milk and bring it to boil while stirring. Boil for 5 minutes....keep stirring. Remove from heat.
STEP 7: Beat with spoon for 7 to 10 minutes until it is thick and shiny. It will look like a toffee.
STEP 8: Pour over bottom layer and chill overnight.
STEP 9: When ready to cut. Sprinkle plastic wrap or cutting board with icing sugar and invert Caramel Shortbread on plastic wrap. Cut into 25 squares.
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| Caramel Shortbread |
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MRS. FOX'S SWEET PARTY,
