It's not the most straight forward of recipes to make with lots of steps and lots of waiting, but it's oh so worth it when you take that first bite. The crunch of the buttery shortbread with the creamy chew fudge and the hint of chocolate make for a perfect combination.
From BBC Good Food
You will need:
For the shortbread:
250g plain flour
75g caster sugar
175g butter, softened
For the caramel:
100g butter or margarine
100g light muscavado sugar
2 x 397g cans condensed milk
For the topping:
200g milk chocolate, broken into pieces
To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs then knead until it forms a dough. Press into the base of the prepared tin and prick the shortbread lightly with a fork. Bake for about 20 minutes until very lightly browned. Cool in the tin.
To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently. Stir continuously for about 5 minutes or until the mixture has thickened slightly and has developed a deeper colour. Pour over the shortbread and leave to cool.
For the topping, melt the chocolate. Pour over the caramel and leave to set. Cut into squares and enjoy!
This is definitely something I would make again. It was great to make the caramel from scratch, the key is to stir it at all times and keep an eye on the heat.
How are you enjoying the bake off so far? I absolutely love Norman (loved the exotic pesto remark!) and I have really liked Kate's bakes so far. Next week is bread week which I am fairly nervous about. It's safe to say I am not the best at baking bread! Watch this space...