I love making desserts…..pastries….theme cakes…..it’s like therapy for me.
I am not saying that I am a big pastry chef….not at all, but I love to learn as I go….I love challenge….I love creating….I love not knowing the result…..call me crazy.
That is probably why I never really got into baking squares and bars…..especially following cookbooks and recipes…..till last Christmas.
Few months ago somebody bought me Company’s Coming – 150 Delicious Squares cookbook.
I figured…..”what the hey”…..and I made a list of few interesting squares and bars for my Christmas baking list.
It’s like a new world opened up to me…..baking squares is so quick…..they are yummy…..people love them….and don’t even get me started on how much time I have saved this Christmas.
One of the recipes that made it on my list was CARAMEL SHORTBREAD…..a big hit with the party crowd.
It was so popular that I had to make it last weekend as well…..
- 1 cup Flour
- 1/2 cup Icing Sugar
- 1/2 cup Butter
- 1/2 cup Butter
- 1/4 cup Dark Corn Syrup
- 1/2 cup Brown Sugar (packed)
- 1 tsp Clear Gelatin
- 2/3 cup Condensed Milk
STEP 1: Preheat oven to 350F.
STEP 2: Measure all 3 bottom layer ingredients into bowl. Crumble together and press into 8″x 8″ pan.
STEP 3: Bake for 15 to 20 minutes. Remove from the oven and let it cool.
STEP 4: In a saucepan melt butter and corn syrup.
STEP 5: In a small bowl mix together brown sugar and gelatin. Add it to the saucepan. Stir until it dissolves.
STEP 6: Add condensed milk and bring it to boil while stirring. Boil for 5 minutes….keep stirring. Remove from heat.
STEP 7: Beat with spoon for 7 to 10 minutes until it is thick and shiny. It will look like a toffee.
STEP 8: Pour over bottom layer and chill overnight.
STEP 9: When ready to cut. Sprinkle plastic wrap or cutting board with icing sugar and invert Caramel Shortbread on plastic wrap. Cut into 25 squares.
Bibi's Culinary Journey