Chocolate Caramels Recipe
1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup sugar
8 tablespoons (1 stick) butter
Filling:
8 tablespoons (1 stick) butter
2/3 cup light brown sugar
2 tablespoons light corn syrup
1 small can condensed milk
Few drops of vanilla extract
4 oz dark sweet chocolate, broken up
Makes 16
Sift the flour and salt into a bowl and stir in the sugar. Rub in the butter, then knead to a smooth dough. Press evenly over the bottom of a greased 18 cm/ 7 inch square cake pan.
Bake in a preheated moderate oven (180 C/ 350 F, Gas Mark 4) for about 25 minutes or until pale golden brown and just firm. Cool.
For the filling, put the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Bring to the boil and boil gently for 7 to 8 minutes, stirring occasionally. Add the vanilla and beat until smooth and beginning to thicken. Pour over the shortbread base in the pan. Cool, then chill.
Melt the chocolate gently and pour it over the caramel filing. Spread evenly. As the chocolate sets, mark it into swirls with a knife. Chill until set, then cut into squares.
1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup sugar
8 tablespoons (1 stick) butter
Filling:
8 tablespoons (1 stick) butter
2/3 cup light brown sugar
2 tablespoons light corn syrup
1 small can condensed milk
Few drops of vanilla extract
4 oz dark sweet chocolate, broken up
Makes 16
Sift the flour and salt into a bowl and stir in the sugar. Rub in the butter, then knead to a smooth dough. Press evenly over the bottom of a greased 18 cm/ 7 inch square cake pan.
Bake in a preheated moderate oven (180 C/ 350 F, Gas Mark 4) for about 25 minutes or until pale golden brown and just firm. Cool.
For the filling, put the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Bring to the boil and boil gently for 7 to 8 minutes, stirring occasionally. Add the vanilla and beat until smooth and beginning to thicken. Pour over the shortbread base in the pan. Cool, then chill.
Melt the chocolate gently and pour it over the caramel filing. Spread evenly. As the chocolate sets, mark it into swirls with a knife. Chill until set, then cut into squares.
2 comments:
I want recipes of Nahari, Biryani, Paiyee, Qorma, Qeema, Koftay and Haleem....
that would be my next blog inshallah! :D
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