Caramel Shortbread

This caramel shortbread is a two-layer treat that leans closer to candy than cookie. A simple crumbled shortbread base of flour, powdered sugar, and butter gets pressed into the pan and baked until golden. That’s the easy part.

The caramel layer is where things get interesting. Butter, corn syrup, and sweetened condensed milk cook together until the mixture boils, then you beat it by hand until it thickens into a blobby, toffee-like consistency. The gelatin helps it set firm enough to slice into clean squares after an overnight chill.

The trick to cutting these neatly? Invert the whole pan onto plastic wrap so you’re cutting through the shortbread side first. That crumbly base shatters if you try to press a knife through the sticky caramel top.

Pro Tips

• Stir constantly during the 4-minute boil. This mixture scorches fast on the bottom. Don’t walk away
• The beating stage takes arm work. Set the pan on a damp towel so it doesn’t slide, and take short breaks as needed
• Dark corn syrup gives richer caramel flavor than light, even though the recipe calls for either
• Chill a full overnight before cutting. Shortening the chill means the caramel won’t hold its shape

Variations

• Chocolate-topped: Melt 4 oz of dark chocolate and spread a thin layer over the caramel after it sets
• Salted caramel version: Sprinkle flaky sea salt over the caramel layer while it’s still warm