For the Love of Caramel!
By Lara Hammoudeh, Baker & Chocolatier
You have an excuse to add caramel to everything you wish! Caramel is a wonderful addition to almost anything, so feel free to whip it up for apple or date cake or even brownies. I prefer to make a thick layer for my Shortbread to share with my colleagues.
Caramel Bars
(Millionaire’s Shortbread)
Ingredients
For the crust
2 cups all-purpose flour
1 cup unsalted butter at room temperature
½ cup granulated sugar
1 egg yolk
1 tsp vanilla extract
½ tsp salt
For the caramel
1 can sweetened condensed milk
½ cup unsalted butter cut into tablespoon-sized pieces
1 cup light brown sugar packed
¼ cup maple syrup
1 tsp vanilla extract
½ tsp salt
For the chocolate ganache
1 ½ cups semisweet chocolate chip
1/3 cup heavy cream
Pinch of sea salt
Directions
- Preheat oven to 170°C and line a 222×22 cm baking dish with parchment paper or foil
- Cream the butter, add the sugar, salt, and beat until light and fluffy. Add the vanilla and egg yolk, then mix until combined. Add the flour in small batches and mix until just combined
- Transfer to your prepared pan and press into an even layer, then bake at 170°C for about 22 minutes or until edges are golden
- While the base bakes, make the caramel. This is easiest with a candy thermometer but you don’t need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and maple syrup
- Place over medium heat and whisk until melted and combined, then continue whisking over heat while the caramel bubbles and darkens to a richer colour. Once it starts to thicken and pull away from the edge, in five to six minutes, your caramel is ready
- Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets
- Chop the chocolate and melt with cream either in a double boiler or microwave in two to three 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth it into an even layer. Sprinkle with salt if desired, then chill and cut into pieces
You can contact Lara Hammoudeh at [email protected]
