Caramel Shortbread
Yield
25 servingsPrep
10 minCook
30 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
powdered sugar
|
|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
butter
or margarine |
|
| ¼ | cup |
light corn syrup
dark is best |
|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| ⅔ | cup |
milk, sweetened condensed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
powdered sugar
|
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
butter
or margarine |
|
| 59 | ml |
light corn syrup
dark is best |
|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 158 | ml |
milk, sweetened condensed
|
|
Directions
An upside down toffee-like confection.
First Layer: Measure first 3 ingredients into bowl.
Crumble together well.
Press in ungreased 8 x 8-inch pan.
Bake in 350℉ (180℃) oven for 20 to 25 minutes. Cool.
Second Layer: Melt the scond amount of butter and corn syrup in heavy saucepan.
Measure sugar in cup. Stir in gelatin to mix thoroughly.
Add to saucepan stirring to dissolve.
Add condensed milk. Stir, bringing to a boil.
Boil 4 minutes stirring constantly. It burns very easily when boiling.
Remove from heat. Beat with spoon until it thickens and gets blobby.
You will need to take a moment's rest now and then as you beat.
Pour over first layer.
Chill overnight. Invert on plastic wrap.
This makes it much easier to cur through to the bottom.
Cut into 25 squares.
