Salted Caramel Millionaire Shortbread Recipe
Whether you're a seasoned baker or a novice in the kitchen, this salted caramel shortbread recipe is sure to become a favorite. Follow along as we guide you through each step, from baking the perfect shortbread base to mastering the art of making silky smooth caramel. Get ready to treat yourself to a slice of pure bliss!
Ingredients
For the Shortbread:
For the Caramel Filling:
For the Chocolate Topping:
Instructions
Preheat and Prepare:
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Preheat the oven to gas 4, 180°C, fan 160°C.
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Line an 18 x 27cm rectangular cake tin with nonstick baking paper.
Make the Shortbread Base:
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In a bowl, beat together unsalted butter and caster sugar until pale and creamy.
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Stir in plain flour until a soft dough forms.
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Press the mixture evenly into the prepared tin.
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Bake for 20-25 minutes until pale golden, then set aside to cool.
Prepare the Salted Caramel:
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In a large pan over medium heat, combine unsalted butter, caster sugar, golden syrup, and sweetened condensed milk.
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Stir continuously until the sugar has dissolved, then increase the heat and boil for 5-7 minutes, stirring constantly.
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Once the mixture turns a deep golden color and thickens to a soft fudge consistency, stir in salt.
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Pour the caramel over the cooled shortbread base and leave to cool for 1 hour or until just set.
Add the Chocolate Topping:
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Melt milk or plain chocolate in a bowl over simmering water or in the microwave in short bursts, stirring regularly.
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Pour the melted chocolate over the caramel layer, spreading it out evenly.
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Sprinkle with sea salt flakes if desired, then leave to set in a cool place.
Serve:
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Once set, cut into squares and serve.
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Store any leftovers in an airtight container for up to 1 week. Enjoy!
Note
- Ensure the butter for the shortbread and caramel filling is at room temperature for easier mixing and incorporation into the dough and caramel.
- Taste the caramel carefully before pouring it onto the shortbread to adjust the saltiness to your preference.
- Allow the shortbread and caramel layers to cool completely before adding the chocolate topping to prevent melting or mixing of layers.
- To achieve clean and neat squares, use a sharp knife dipped in hot water to slice through the layers.
