|This is not my original recipe. It was given to me long ago. Never the less it is the most delightful thing you could put into your mouth. You will need the following equipment and ingredients.|
Pyrex bowl that fits in the rim of the pan
two baking trays 11" x 8" (at least half an inch deep)
scales or weighing machine
12oz Self raising flour
12oz caster sugar
14 fluid oz Condensed milk
4 Tablespoons of Golden Syrup
1½ large blocks of Chocolate
First the shortbread base.
Heat the oven to Gas mark 4 (180° C).
Cream together 8oz butter and 4oz caster sugar.
Add the flour and mix to a crumb like consistency.
Press the mixture into the baking trays and bake 2/3 the way up in the oven for 20mins.
The Caramel (too dangerous for children !)
Put the condensed milk, 8oz butter, 8oz caster sugar and 4 tablespoons of syrup into the pan.
Melt on a low heat until boiling. It will take about 30mins to boil and you have to keep stirring all the time with the wooden spoon. Continue to boil for 7-10mins, stirring well all the time. The longer you boil it the harder the caramel will be. Beat rapidly and then pour half the caramel onto each of the prepared shortbread bases.
TAKE CARE THE CARAMEL IS BLOODY HOT AND WILL TAKE THE SKIN OF YOU BEFORE YOU KNOW ITS HAPPENING.
Put enough cold water into a pan so that it is just below the base of the Pyrex bowl that should sit snugly into the pan. Melt the chocolate in the bowl. By placing over a low heat. Once melted pour half onto each base.
Secrets to success.
It is best to bake one shortbread base and then the other.
Use the back of a cold, dry spoon to press into the baking trays.
Don't rush. It will take at least 30mins to do the caramel. If you rush it, it WILL burn.
Allow the caramel to cool at room temperature for at least 1 hour before putting the chocolate on.
Chocolate and water do not mix. Don't allow any water, not even a hint of steam, get onto anything that comes into contact with the chocolate.
To get the caramel, and chocolate to spread evenly over the base pour rapidly from the pan along the centre of the base and then tilt the base, allowing the caramel or chocolate to flow under it's own weight.