August 30, 2013

Salted Caramel Squares

Cut these salted caramel squares as big or a small as you like. I restrained myself by cutting 12 squares.  I felt 9 large ones would be a bit greedy and 16 smaller ones would be too stingy! 

You might want 9 large squares and if you do, more power to you. If you want 16 smaller ones...I see the game you're playing...16 smaller ones means that you can have  2 or 3 squares. You sneaky!! We would be friends.

I love food that is layered or built. I love being able to see the many layers of deliciousness, be it in a sandwich, a burger or with these salted caramel squares. 

This is how these salted caramel squares roll: 

Salted Caramel

Does anyone have any problem with this layering scheme? Yep, didn't think so!

These are so simple to make and the salt in the caramel can completely be optional. BUT, it's really, really great. You know this about me...I love salt and sweet. Can you tell? A list of some of the salty sweet things I've made: Salted Caramel Eclairs, Berry and Salted Peanut Sundae, Peanut Butter Cups and Maple Bacon Doughnuts

Do I have a problem? A delicious problem!


Holly, x

There are three layers to these salted caramel squares: a shortbread base, a salted caramel filling and a chocolate topping. 

We begin by making and baking the shortbread base, then the salted caramel and finally the chocolate topping. 

Begin with the shortbread base: stir together the flour, cornflour, sugar and salt.

Plonk in the cubed butter and... it into the flour mixture until you have a rough dough. 

Press into the base of a lined baking tin and bake at 180C for 20-25 minutes. 

For the caramel: place the butter, condensed milk, caster sugar and salt into a pot. 

Heat gently until the sugar dissolves. Boil for 5 minutes, stirring constantly until the mixture thickens.

Once the base has cooled, pour over the salted caramel.

Spread it out and set aside to cool and set. 

Once the caramel is cool and set, melt the milk chocolate.

Pour the melted chocolate over the set salted caramel and sprinkle over a generous pinch of Maldon Sea Salt.

Allow the chocolate to set! THEN, cut into squares!

Recipe, makes 12-16 squares, depending on how large you cut them!

225g Plain Flour
2 Teaspoon Cornflour
80g Caster Sugar
175g Unsalted Butter
Pinch of salt

Preheat the oven to 180C, grease and line an 8inch x 6 inch baking tin.
Stir together the flour, cornflour, sugar and salt.
Cube the butter and work the butter into the flour until you have a rough dough.
Tip the dough into the lined tin and press in.
Bake in the preheated oven for 20-25 minutes. 
Remove from the oven and allow to cool as you make the caramel.

Salted Caramel
1x397g Tin of Condensed Milk
100g Caster Sugar
200g Unsalted Butter
1 Teaspoon Maldon Sea Salt

Place all the ingredients into a pot. 
Stir over a gentle heat until the sugar has dissolved. 
Bring to the boil, stirring constantly for about 5 minutes until the mixture has thickened slightly. 
Pour over the shortbread and allow to cool.

400g Milk Chocolate
Pinch Maldon Sea Salt

Melt the chocolate and pour over the set, cool caramel.
Sprinkle over a pinch of Maldon Sea Salt.
Set aside and allow the chocolate to set.
Once set, cut into 9-16 squares.
Store in a lunch box but not in the fridge or the caramel will harden and break your teeth!

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