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Caramel Shortbread Recipe


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     Caramel Shortbread

Category   Desserts - Breads
Sub Category   None

1 cup all purpose flour
1/2 cup icing sugar
1/2 cup butter or margarine softened
Toffee layer
1/2 cup butter or hard margarine
1/4 cup dark corn syrup
1/2 brown packed sugar
1 tsp unflavoured gelatin
2/3 cup sweetened condensed milk

Crust Measure all 3 ingredients into a bowl-crumble well together Press into an ungreased 8 x8 pan. Bake at 350F for 15-20 minutes. Cool.
Toffee Melt butter and corn syrup in heavy saucepan Measure brown sugar in a cup and stir in gelatine to mix thoroughly Add to saucepan stirring to dissolve Add condensed milk. Bring to a boil. Boil x 5 minutes, stirring constantly as it burns easily when boiling. Remove from heat. Beat with a spoon for 7-10 minutes until it is thick and shiny, like toffee. Pour over first layer. Chill overnight. Invert on to plastic wrap. This makes it easier to cut through. Cuts into 25 squares.
Bev Bailey has been tempting my family with this incredibly sweet square since the Baileys moved to our neighbourhood more than 10 years ago. It has become a firm favourite with us all. It certainly does not pretend to healthy or low cal but it is delicious-and Bev and the girls kindly always make a double recipe to leave some with us.

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