Caramel Squares Recipe #19221
These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.
by Mille® ™
1¼ hours | 15 min prep
25 squares
SHORTBREAD
- 3 1/2 ounces butter
- 3 tablespoons sugar
- 2 ounces cornflour, sifted
- 3 ounces plain flour, sifted
CARAMEL FILLING
- 4 1/2 ounces butter
- 3 ounces brown sugar
- 2 tablespoons honey
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla essence
CHOCOLATE TOPPING
- 8 ounces chocolate, melted
- Preheat oven to 350 °F.
- To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
- Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
- Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
- To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
- Bring to the boil and simmer for 7 minutes.
- Beat in the sweetened condensed milk and vanilla essence.
- Pour the filling over the base and bake for 20 minutes longer.
- Set aside to cool completely.
- Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
- Store at room temperature in a cookie tin or airtight container.
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5 stars