Caramel Slices circa 1980 aka Millionaire's Shortbread from Dumbledoresgirl Print recipe
egg free nut free kids can help can make in advance ok to freeze vegetarian
Category Biscuits and sweets
Serves All depends on how big a slice you cut.
Prep time Hmmm not sure - try it and see. mins
Cook time As above mins
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Ingredients
Shortbread: 5oz butter (do not be tempted to use Stork or other butter substitutes - that way lies disaster)
4oz caster sugar
10oz plain flour
Caramel: 4oz butter (yes you are going to need an entire pack almost)
4oz caster sugar
2 tbsp golden syrup
1 tin of condensed milk
Topping: 4oz (at least, I prefer a bit more) plain chocolate
Handy Hint
Do not use margarine instead of butter. Not to be used as part of a calorie controlled diet - one slice would be your calorie intake for five months.
Method
Shortbread: Cream butter and sugar. Work in the flour gradually. Press into a greased swiss roll tin and bake at 180 C for 15-20 minutes until golden. Leave to cool in the tin.
Caramel: Place all the ingredients in a saucepan and heat gently until the sugar has dissolved and the butter melted. Stir occasionally. Increase the heat (but not too hot as I find this burns the caramel) and boil for 5 minutes STIRRING ALL THE TIME. Don't worry if the caramel does have brown bits in it where it has stuck to the bottom. As long as they aren't black, it will still taste good. It's not as if Gordon Ramsey is going to be checking on the taste. Remove from heat and leave to cool for one minute then pour it on to the cooled shortbread base. Leave to set.
Topping: Melt the chocolate in a microwave or in a bowl over a pan of hot water. Spread over the caramel. Mark into portions and leave until cold and set. Then cut the slices out of the tin - quite tricky, but hey you can eat all the bits that get left behind.