About this recipe:I make these easy caramel squares all the time for school cake sales and Christmas food gifts. You can adjust each section to make each layer as thick as you like.
185g plain flour
75g caster sugar
1 (397g) tin sweetened condensed milk
2 tablespoons golden syrup
375g dark chocolate
2 tablespoons cream
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Method Prep:30min › Cook:25min › Extra time:3hr › Ready in:3hr55min
Preheat oven to 180 C / Gas 4. Lightly grease a 25cm square baking tin.
Place the flour, butter and sugar in a bowl and rub in the butter until it looks like breadcrumbs.
Press into a 25cm square tin; bake in preheated oven for 15 to 20 minutes or until golden brown. Set aside to cool.
Add the condensed milk, butter and golden syrup into a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour mixture on the cooled shortbread base then freeze for 20 minutes while preparing the chocolate.
Melt dark chocolate in a double boiler with the cream, stirring regularly. When melted, spread it evenly over the caramel layer; cool in fridge.
When chocolate is just beginning to set, cut into squares.