Caramel Fudge Shortbread Recipes

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

CARAMEL SHORTBREAD

Steps:

• Beat 1/2 cup butter and 1/4 cup sugar until pale.
• Add flour and ground almonds to form a soft dough.
• Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
• BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
• Leave in pan until cool.
• To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
• Bring to a boil,stirring constantly.
• Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
• Spread caramel on cooled shortbread, and let set about 40 minutes.
• Melt chocolate over low heat.
• Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

CARAMEL FUDGE SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 in square pan.
• Add sifted flour and ½ c butter pieces together.
• Rub the butter in with your fingers until it is fine crumbs.
• Add 3 tbsp softened brown sugar and mix to form a firm dough.
• Press dough into the bottom of the pan and make holes in it with a fork.
• Bake for 20 min until golden.
• Cool in the pan.
• In a sauce pan sprayed with non-stick spray, mix 10 tsp butter, 3 tbsp softened brown sugar and sweetened condensed milk.
• Bring to a boil, stirring constantly.
• Reduce heat and cook for 4 to 5 min, until the caramel is pales gold and is coming away from the sides of the pan.
• Pour the hot caramel over the shortbread and spread evenly.
• When the caramel is cool and firm (make sure of this), melt the chocolate.
• Spread the melted chocolate over the caramel and let cool.
• Cut into bars.