Yummy caramel squares

    1 hour 30 min

    A chewy delight. The irresistible combination of shortbread, homemade caramel and chocolate, cut into squares.

    2 people made this

    Serves: 24 

    • Shortbread base
    • 280g (10 oz) plain flour
    • 225g (8 oz) butter
    • 110g (4 oz) caster sugar
    • Topping
    • 225g (8 oz) butter
    • 225g (8 oz) caster sugar
    • 4 tablespoons golden syrup
    • 1 tin condensed milk
    • 150g chocolate, to cover

    Prep:5min  ›  Cook:25min  ›  Extra time:1hr setting  ›  Ready in:1hr30min 

      For the shortbread base:

    1. Combine flour, butter and sugar. Mix well till a dough is formed. Press into the bottom of a baking tin.
    2. Bake in a preheated 180 C / Gas 4 oven for 20 to 25 minutes, or until lightly golden. Set aside to cool.
    3. For the caramel:

    4. Add the butter, sugar, golden syrup and condensed milk to a non stick pan. Bring to the boil, stirring constantly. Continue to stir while boiling for 5 minutes. Remove from heat when the caramel is a light brown colour and thick consistency.
    5. Assemble:

    6. Pour the caramel over your shortbread and put in fridge for 30 minutes to set.
    7. Once set, melt the chocolate in a double boiler or in short 30 second intervals in the microwave. Pour melted chocolate over the caramel. Place back in the fridge till set, about an hour.
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