A caramel maker requires a similar skillset to an MI5 agent.
A watchful eye, attention to detail and the ability to move lightning fast are imperative skills needed to make perfect caramel.
Caramel is made with just four ingredients which are sugar, butter, condensed milk and golden syrup. As I was making a salted caramel version, I added a sprinkling of salt to the recipe.
My bake this week is a gloriously gooey salted caramel millionaire shortbread.
Once you master caramel you will feel like queen of the world. This recipe is by Jill Sawford whose caramel is easy to make and even easier to wolf down. I couldn’t stop eating it. Making caramel is a life-skill.
Once mastered, I encourage you to put it on your CV.
Recipe for Salted Caramel Millionaire Shortbread
Utensils
9x9inch deep square tin
Ingredients
Shortbread base
255g self raising flour
170g margarine (I used butter as I didn’t have marg in the house)
85g caster sugar
Caramel
170g marg (butter used again)
113g caster sugar
396g can condensed milk
1tbsp golden syrup
Sprinkling salt
Chocolate topping
170g milk chocolate
30g white chocolate (optional, only if you want swirls)
Method
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To make the shortbread base, rub all ingredients together, pat into tin, bake for 20 minutes at 150 Fan and leave to cool in the tin.
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To make the caramel, gently heat butter, sugar, salt and golden syrup over a low heat until all melted.
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Add condensed milk and bring to boil, stirring constantly. Put a tablespoon of this mixture onto a saucer and set aside, so you can compare it sporadically, to see how much it has browned (see tip below).
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Simmer and stir the caramel constantly for 6 minutes until the mixture is a pale golden brown. Keep an eye on the saucer with the unbrowned mixture too.
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Pour golden caramel over the biscuit base and cool for around 30 minutes.
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To make the chocolate topping, boil water in a pan, reduce to a simmer and place a bowl over it. Break chocolate into chunks, place into the warmed bowl and gently melt over a low heat.
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Once all the chocolate is melted, pour onto the caramel topped biscuit. If you want chocolate swirls, melt white chocolate in a separate pan, dollop a few teaspoons randomly onto the surface of the still molten milk chocolate and using a skewer, create swirly patterns.
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Leave to cool for around 30 minutes then slice with a large knife into squares.
Tip
Put a tablespoon of unbrowned, uncooked caramel mixture onto a saucer, to compare it to the caramel that is simmering. If you’re staring for six minutes, into the pot of caramel whilst it is cooking, you might not realise how dark the caramel is getting. I find it helps having something to compare and contrast with, to potentially avoid overcooking the caramel.
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