Caramel Squares
Photo: Aurore D, CC BY 2.0
Caramel squares are a classic British and Irish tray bake with a crisp shortbread base, a soft caramel middle and a layer of chocolate on top. The caramel is cooked slowly from butter, sugar, golden syrup and condensed milk, and you check it by dropping a little into cold water to see if it firms up. Cut into neat squares, they suit picnics, packed lunches and a plate beside afternoon tea.
Instructions
Heat the oven to 180°C (gas mark 4; 350°F). Rub the flour, the first measure of butter and the 110 g of caster sugar together with your fingertips until the mixture looks like breadcrumbs.
Press the crumbs firmly into a 25 x 38 x 4 cm Swiss roll pan. Bake for 20 minutes, or until golden, then leave the base to cool.
Melt the second measure of butter in a heavy-based saucepan over a low heat. Add the 225 g of caster sugar, the golden syrup and the condensed milk.
Stir continuously for 40 to 50 minutes. The caramel is ready when it is golden brown, and a small blob dropped into a bowl of cold water should firm up.
Pour the caramel over the cooled base and leave it to cool.
Pour the melted chocolate over the caramel and spread it evenly. Leave it to set, then cut into squares.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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