For Caramel Layer. Which do you recommend? A thick liquid sweetener which is golden in color and honey like with a rich flavor, golden syrup is very popular in European desserts. I wasn’t able to achieve the nice clear layers, and the caramel was a little squishy.
Can one substitute half and half for heavy cream as the amount is so small?Hi Elizabeth, I think you could use 2 ounces of heavy cream or half and half if you don’t want to open another can of condensed milk. Place the butter, sugar, golden syrup and condensed milk in a pan over low heat and keep stirring the mixture until it’s combined. The caramel seeped out and all over the plate after removing from refrigerator and sitting on counter for half hour.Hi Bob, I think you could get away with replacing 1 to 2 tablespoons of the flour with cocoa powder. Did you cook it until the thermometer registered 225 degrees F?On December 12, 2018 you responded to a question about refrigeration and said they should be refrigerated. !Hi Denise, it’s fine to just substitute the dark corn syrup with light – they’ll still be delicious!Tasty recipe, but lacks the true British taste I grew up with. Very easy to make and I have no real experience using a candy thermometer….no problem cutting into squares either….will definitely make these again!!
Can’t wait to try them. Can’t wait until tomorrow.I was skeptical because I never used a candy thermometer before. However, the second and third time.. the chocolate topping ALWAYS curdled and turned rough and grainy and oily. I love salted caramel full stop, to be fair. You could use your fingers to combine the ingredients for the crust. A few observations.
Only rich people could afford the added ingredientsThese didn’t turn out as well as I was hoping. of flour to the crust mixture.I am looking forward to making this in the next couple of days…Would I be able to use an 8″ square pan instead of 9″? Yum! Will have to try this salted version, sounds so good. You could use non-stick but if you do, don’t use a metal whisk to combine the ingredients. Use a tool that is appropriate for a non-stick surface and combine thoroughly. It is made by refining sugar cane and used as an alternative to honey. One of my favorites to take to a party.I am not familiar with 2 of the ingredients,- cornstarch, is this the same as cornflour? The caramel’s consistency became noticeably thicker at this stage. I could hardly taste the chocolate in comparison. All in all, it still wasn’t super tasty and it was a lot of effort. I just want to ask if it’s ok not to put cornstarch in the crust mixture and corn syrup in the caramel sauce? If you are adding brown sugar and eggs or yolk, it is no longer shortbread. Cam right off the tin foil!You had me at gourmet Twix bars.
The recipe is very easy to follow, especially with photos. Heavenly!These look AMAZING! Additionally, you can add a quarter cup each of the coconut and the walnuts to the crust batter. I whisked while it came to a boil and kept whisking while it was boiling for an extra ten minutes, but nothing happened.
YUM!I’m snowed in (housebound), in Western NC, and would love to make this recipe, but I don’t have corn syrup.
Golden Syrup. True shortbread has 3 ingredients – flour, butter, sugar. Hope you enjoy!I wanted to make this as an additional dessert for Thanksgiving, but with some serious competition of other foods that need to be cooked in the oven, I was wondering if this can be made 2 days in advance. What is the origin of the caramel slice?