Put caramel ingredients in the microwave, 10 minutes on defrost, take out, stir. Put back, then repeat until its a lovely browny colour. It will thicken and go a bit wobbly. Blend with a hand blender to smooth it, then pour over your baked shortbread and let it set before you spread your chocolate on it.
"These caramel squares are super-easy to make and they take only 20 minutes to bake."
Ready in 1 hr, Servings: 40
Preheat the oven to 180 C / Gas mark 4. In a medium bowl, mix together 150g butter, caster sugar and flour until evenly crumbly. Press into a 23cm (9 in) square baking tin. Bake for 20 minutes. In a 2 litre saucepan, combine 125g butter, brown sugar, golden syrup and sweetened condensed milk. Bring to the boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Chill until it begins to firm. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the set caramel layer and spread evenly to cover completely. Chill. Cut into 2 to 3cm squares. These need to be small because they are so rich!
thanks Sissy, yes, was thinking burning the caramel would be a likely "point of failure". As you say - recipe seems so straightforward, can't understand why I've heard that it can go wrong so easily (which is partly why I've never made it before, although I love eating it!)
Have promised to make some for a get-together with friends.... am a capable baker ,but have never made this and have heard some people say it can go wrong quite easily. was looking at this recipe from bbcgoodfood - anyone got a better one? Or pitfalls to avoid?
I know, I know, very trivial in the grand scheme of things but won't have much time to make it so need to get it right first time, and would like it to be "naice" !