Whether you pronounce it caramel or caramel, and regardless what your favorite candy bar is, you and everyone you know will love this Millionaire's Shortbread recipe. It is half a twix bar and half a heath bar, which are two of the best candies.
There are three components to this recipe, and the majority of the time is waiting for things to either heat up, or cool down. It starts with shortbread (the crunch), then caramel (the sweet filling), and then the chocolate (the smooth top).
Shortbread directions:
1. In a large bowl combine 1/4 cup brown sugar, 1 tsp salt, 3/4 stick of butter (6 tbs), and 1 tsp vanilla extract. Mix into a paste, and then add 1 cup of AP flour. Mix util it makes a crumbly dough, similar to pie crust and add to the bottom of a 9 inch removable pie pan (If you don't have one use an 8x8 square pan lined with foil coming out of the pan so you can pull it out [the area should be 60~65 inches, so another size with that area will work {the removable pan is 63 square inches and the 8x8 is 64 square inches}]).
2. Use a flat bottomed thing to tamp it down, a ramekin or a cup will work, pack it down so that it is flat and even, and then poke holes with a fork all over the bottom (it is going to be covered up so it doesn't matter if it doesn't look good).
3. Place in a 350F or 175C oven for 17-20 mins, and takeout and put on a trivet to cool.
The shortbread needs to cool, so during that time, make the sweetened condensed milk.
Sweetened Condescend Milk Directions:
1. Combine 3/4 cup milk, and 1/4 cup half and half, or 3/4 cup and 2 tbs milk and 2 tbs heavy cream, in a sauce pan and add 5 1/2 tbs of sugar. Cook over med-high heat, stirring until it thickens. When it does, empty into a bowl and then use the same pan to make the caramel.
Caramel Directions:
1. In the saucepan combine 4 tbs (1/4 stick) of butter, the sweetened condensed milk, 1/2 cup brown sugar, 1/4 cup corn syrup, 1/2 cup heavy cream or half and half, 1/2 tsp of caramel. Heat over med-high heat, and stir until it reaches 236F or 113C. It will stall in the 220's (F) or 105's (C), but it will get there. When it reaches temperature, pour over the cooled shortbread.
When the caramel is cooled, start tempering chocolate. I have heard that it is hard, but it doesn't really matter if you mess up.
Chocolate Directions:
1. Heat 3oz of chocolate in a double boiler (a glass bowl over a saucepan with simmering water; the steam evenly heats the bowl), and don't let it get above 140F or 60C. When it melts pour into a bowl containing 1oz of chopped chocolate.
2. Stir until it cools to under 80F or 25C and pour over the cooled caramel.
Cover with foil and put in the fridge until you are ready to cut into bars and enjoy!
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