Written by Phil on 8:09 am
There are three steps to this recipe;
The shortbread base, the caramel middle and the chocolate topping
Caramel middle –
175g caster sugar
4 tbsp golden syrup
1 can condensed milk
Chocolate of choice.
- The first step is to make some buttery, crumbly shortbread. In a food processor, mix butter, sugar, flour and cornflour until you have a sandy mixture that’s just starting to clump together and then press this firmly into a loose bottomed cake tin.
- That is going to cook for about half an hour – 40 minutes at approximately 170° Fahrenheit until the biscuit is just starting to turn golden.
- Now we are going to resist and move on to the gooey caramel layer. Place salted butter, sugar, condensed milk and golden syrup into a heavy based saucepan and heat it gently.
- Once everything is melted and the sugar is no longer grainy, you can turn up the heat, just a little, and bubble the mixture gently for about 8 minutes stirring all the time until the mixture is thick and fudgy. The caramel will have darkened a bit in colour. You must stir constantly and vigorously or your caramel will burn.
- Pour that molten golden deliciousness onto the biscuit base and we’re 2/3 of the way through our recipe.
- Now, that needs to cool, and whilst it does we can melt some chocolate
- Start by melting the dark chocolate, either carefully in short bursts in a microwave, or over a bain-marie and then pour a nice even layer over the top of your caramel. Then, whilst it’s still warm, swirl in some melted milk chocolate and then some melted white chocolate and use a cocktail stick to make swirly patters all over the top of the caramel.
- Wait until the chocolate is set, and then cut into small slices – it’s very sweet!