Chocolate Caramel Shortbread
Base
Cream together 125g butter and 1/4 cup castor sugar until light and fluffy. Sift 1 cup plain flour and gradually add to creamed mixture, making a firm dough. Press into a greased 11" x 7" lamington tin. Baked in a moderate oven (325°F-350°F) 20 to 25 minutes, or until golden brown. Cool in tin.
Caramel
Combine 125g butter 1/2 cup castor sugar, 3 tablespoons (1 tabs = 4 teaspoons) golden syrup and 400g can sweetened condensed milk in a medium saucepan with a heavy base, stir over low heat until butter is melted and sugar dissolved, continue stirring, increasing heat, bring to boil, reduce heat, simmer, stirring constantly, for about 5 minutes, or until golden brown. Pour hot caramel mixture over cold shortbread base.
Chocolate
Melt 90 g dark chocolate with 30 g butter in double saucepan, stir well. Spread chocolate over cooled caramel, cut into squares when set.
Chocolate Caramel Slice
1-1/2 cups self-raising flour
3 tsp cocoa
1/3 cup castor sugar
1/3 cup coconut
185g (6 oz) butter, melted
Topping
1 cup castor sugar
125 g butter
2 tbsp golden syrup
1/3 cup liquid glucose
1/3 cup water
400g can sweetened condensed milk
3/4 cup finely chopped walnuts
300g dark chocolate, chopped.
Grease a 25cm x 30cm swiss roll pan.
Combine sifted flour and cocoa, sugar, coconut and butter in bowl; mix well. Press evenly over base of prepared pan. Bake in a moderate oven (325°F-350°F) for 20 minutes. Cool 5 minutes before spreading with topping. Sprinkle evenly with walnuts; cool to room temperature; spread with chocolate, refrigerate until set, and cut into squares.
Topping:
Combine sugar, butter, golden syrup, glucose, water and milk in saucepan. Stir constantly over low heat without boiling until sugar is dissolved; increase heat, boil steadily, stirring constantly for about 10 minutes or until caramel in colour. Melt chocolate over hot water; cool slightly before using.
And for something along the same lines, but a little bit different:
Caramel Cream Tartlets
Tartlet Pastry
3/4 cup plain flour
1/2 cup self-raising flour
2 tbsp custard powder
2 tbsp icing (powdered?) sugar
125 g butter
1 tbsp iced water, approximately
Sift dry ingredients, rub in butter, add enough water to make ingredients cling together.
Knead lightly on floured surface until smooth. Wrap in plastic food wrap, refrigerate 30 minutes. Roll pastry between two pieces of plastic food wrap to about 2mm thick. Cut pastry into 8cm rounds with sharp fluted cutter, place into patty pans.
Bake in a moderately hot oven (400°F-425°F) for 10 minutes or until light golden brown, cool in pans.
Makes approx 24 tartlet cases.
Filling
400g can sweetened condensed milk
1/2 cup brown sugar
1 egg, lightly beaten
1/4 cup Cream
250g chocolate, melted
Combine condensed milk and brown sugar in pan, bring to boil, stirring. Stir constantly over heat for about 10 minutes or until mixture is thick and golden brown. Quickly stir in combined egg and cream, cool to room temperature.
Spoon filling into tartlet cases, top with whipped cream (if desired) and drizzle with melted chocolate.
Enjoy
Leigh
(10/22/03)
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