Caramel Shortbread
Cuisine: British
Author: Kitchens
  • 1 Cup all-purpose flour
  • 1/2 Cup icing sugar
  • 1/2 Cup butter
  • 1/2 Cup butter
  • 1/4 Cup corn syrup (dark is best)
  • 1 teaspoon unflavored gelatin
  • 2/3 Cup sweetened condensed milk
  • 2 Tablespoons sea salt
  1. First Layer: Measure first 3 ingredients into bowl. Crumble together well. Press in ungreased 8- x 8-inch pan.
  2. Bake in 350 degrees F oven for 20 to 25 minutes. Cool.
  3. Second Layer: Melt the second amount of butter and corn syrup in heavy saucepan. Measure sugar in cup. Stir in gelatin with the sugar to mix thoroughly.
  4. Add sugar mixture to saucepan stirring to dissolve. Add condensed milk. Stir, bringing the mixture to a boil.
  5. Boil 4 minutes stirring constantly. It burns very easily when boiling so be careful.
  6. Remove from heat. Beat with spoon until it thickens and gets blobby. Take care if it splatters as it will cause severe skin burns if it it touches your skin. You will need to take a moment's rest, now and then, as you beat.
  7. Pour the caramel mixture over first layer.
  8. Sprinkle sea salt over the hot caramel. As the caramel cools, the salt crystals will embed into the caramel's surface.
  9. Chill overnight.
  10. Invert on plastic wrap. This makes it much easier to cut through to the bottom. Once cut, invert each piece again so that the sea salt is on top. Cut into 25 squares - a 5 by 5 even cutting pattern means four cuts into each side.
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