Salted Caramel Millionaire’s Shortbread //

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Caramel and I are having a bit of a love affair at the moment. (Don’t tell my boyfriend!) This week I’ve made carmelitas (recipe will be up soon!) and I’ve had the realization that caramel makes literally everything better. The first few times I tried making caramel I found it very frustrating. I’ve tried boiling water and sugar, I’ve tried condensed milk, I’ve even tried just buying a can of ready-made caramel. Finding that perfect set-caramel consistency has been tricky. But this one is just the ticket.

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It’s set without being hard, soft without being runny. With a generous pinch of salt, if you fancy. Sandwiched between a layer of buttery soft shortbread biscuit, and a thick layer of chocolate ganache… does it get much better than millionaires shortbread?

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Ingredients:

Shortbread:

200g butter, softened

100g caster sugar

200g plain flour

Caramel:

397g can of Condensed Milk

300g butter, chopped up

150g golden syrup

Generous pinch of salt

Chocolate Ganache:

300g dark chocolate, chopped/broken into small pieces

240ml double cream

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. Line and butter 20cm x 20cm square tin, and put to one side. Pre-heat oven 170c.

. Put all your shortbread ingredients into a mixer and mix until all combined and come together in a ball. Press dough into all corners of the tray, and bake for 10-15 minutes, until lightly coloured. Set aside to cool and make the caramel.

. For your caramel, pour the condensed milk, butter, and syrup in a saucepan. Heat on low until all the butter is melted, add your generous pinch of salt, then continue to heat, stirring gently but constantly, until the mixture has turned a nice caramel colour and has thickened. Be careful as it gets very hot. Once it’s reached the desired colour, pour all over the shortbread base and spread to the corners. Pop in the fridge to set. Once firm, you can make your ganache.

. To make the ganache, put your chocolate in a heatproof bowl. Heat the cream to the boiling point then pour over the chocolate. Stir gently until all chocolate has melted and your ganache is smooth. Pour all over the set caramel and smooth out to the edges.

. If you fancy adding a bit of something extra to your topping, I melted down some speculoos in a bowl over some hot water and swirled it over the top. You could use peanut butter, or white chocolate.

. Enjoy with a lovely cup of tea!

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