Caramel Squares
Caramel squares (alternatively: caramel slices, caramel shortbread, or millionaire's shortbread) are a wonderfully rich and classic treat, very popular all over Britain and Ireland. They can often be found in cafes, served with morning coffee or afternoon tea. They're perfect for picnics, lunches and your guests will love them! They have a crunchy base with a creamy caramel filling, topped off with chocolate.
Ingredients 7 ingredients
- 350 g self-raising flour
- 225 g unsalted butter
- 110 g caster sugar
- 225 g caster sugar
- 5 Tablespoons golden syrup
- 400 ml full-fat condensed milk
- 340 g good-quality chocolate (milk or dark), melted
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Preheat the oven to 180°C (gas mark 4; 350°F). Rub flour, butter, and caster sugar together until it resembles breadcrumbs.
- Press into a 25 x 38 x 4 cm Swiss roll pan.
- Bake for 20 minutes or till golden.
- Cool.
- Melt butter in a heavy-based saucepan over a low heat; add sugar, golden syrup, and condensed milk.
- Stir continuously for 40–50 minutes. It should be golden brown in colour when ready to eat. To test, drop a little blob into a bowl of cold water; it should firm up.
- Pour this caramel mixture over the base, and let it cool.
- Pour melted chocolate over the top.
- Spread the chocolate evenly, and let set.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon