Caramel Squared

Salted Caramel Shortbread


  • 185g unsalted butter
  • 75g caster sugar
  • 250g plain flour

For the caramel

  • 185g unsalted butter
  • 75g caster sugar
  • 3 tbsp golden syrup
  • 300g sweetened condensed milk
  • 1 tsp salt

For the chocolate

  • 150g milk chocolate



  1. Line a 18x27cm with baking paper and preheat the oven to 170 degrees C
  2. Beat the butter and sugar together until light and fluffy. Beat in the flour until it forms a dough. Press the dough evenly into the prepared tin and bake for 25 minutes until golden brown
  3. Place the butter, sugar, golden syrup and condensed milk into a pot and heat over a medium heat to dissolve the sugar, stirring continuously to prevent the sugar from burning. Then turn up the heat and boil for 7 minutes, stirring all the time. The mixture is ready when it has thickened to a soft fudge consistency
  4. Stir in the salt, the pour the caramel over the shortbread and leave to cool at room temperature for an hour
  5. Melt the chocolate and pour over the top of the caramel. Leave in a cool place to set and then cut into squares




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