Salted Caramel Shortbread
User Reviews
4.7
Salted Caramel Shortbread
Description
The recipe starts by creaming butter and sugar, then mixing in flour and milk to create a shortbread crust pressed into a pan and baked until golden. Separately, a caramel is made by melting butter with sugar, corn syrup, and sweetened condensed milk. This mixture is brought to a rapid boil and cooked while whisking until it reaches a deep golden tone, indicating a rich caramelized flavor. The caramel is poured over the cooled shortbread crust and sprinkled immediately with coarse sea salt.
After sitting at room temperature for one to two hours, the caramel sets to a firm layer atop the delicate shortbread. The coarse salt provides a contrast that enhances the butteriness and sweetness of the caramel and crust. This dessert can be sliced into bars and enjoyed as a treat with tea or coffee.
If the caramel separates while cooking, whisking vigorously off heat helps bring it back together. Cooling time is necessary before slicing to avoid sticky edges and ensure clean cuts.
Ingredients
- ¼ cup granulated sugar
- ½ cup butter
- 1 ¼ cups flour
- 1 tablespoon milk
Caramel
- ¾ cup butter
- ½ cup granulated sugar
- 3 tablespoons light corn syrup
- 1 ounce can sweetened condensed milk
- 1 tablespoon sea salt coarse
Instructions
- Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.
- First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
- While crust is cooling, prepare the caramel layer.
- In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)
- Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.
Notes
- If caramel separates during cooking, remove from heat and whisk vigorously to recombine before continuing to cook.
- Allow caramel to cool and set fully at room temperature for 1 to 2 hours before slicing for best texture.
- Use a whisk continually while cooking the caramel to prevent burning and ensure smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 918mg | 38% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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