Caramel Shortbread

Yields:	25 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	8 hours

Be the first to add a photo of this recipe!

Ingredients

1	cup	flour, all-purpose
1/2	cup	powdered sugar
1/2	cup	butter	or margarine
1/2	cup	butter	or margarine
1/4	cup	corn syrup	dark is best
1	teaspoon	gelatin	unflavored
2/3	cup	milk, sweetened condensed

Directions

An upside down toffee-like confection.

First Layer: Measure first 3 ingredients into bowl.

Crumble together well.

Press in ungreased 8 x 8-inch pan.

Bake in 350 F oven for 20 to 25 minutes. Cool.

Second Layer: Melt the scond amount of butter and corn syrup in heavy saucepan.

Measure sugar in cup. Stir in gelatin to mix thoroughly.

Add to saucepan stirring to dissolve.

Add condensed milk. Stir, bringing to a boil.

Boil 4 minutes stirring constantly. It burns very easily when boiling.

Remove from heat. Beat with spoon until it thickens and gets blobby.

You will need to take a moment's rest now and then as you beat.

Pour over first layer.

Chill overnight. Invert on plastic wrap.

This makes it much easier to cur through to the bottom.

Cut into 25 squares.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Red Meat, White Lies

by Mark R. Vogel

In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...

Member Review

Roasted Garlic Potato Soup

I LOVE this soup. It is delicious and easy to make. The real test of a potato soup is if my Irish husband likes it...and he says it's "grand".

Reviewed by yekdeli