Caramel Squares

This post is also available in: Français (French)

AuthorsdublerCategoryDifficultyBeginner

So my blog is based on healthy eating but we all know that life is about balance. These delicious squares are a family favourite. My Irish grandmother would make these for us every time we visited her in Strabane, Northern Ireland. We then got the recipe from her and whenever we need to make a sweet treat for an event, a birthday then we just grab the recipe and they turn out perfectly!

Yields15 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

For the shortbread base
 125 g room temperature butter
 55 g caster sugar
 180 g plain flour
For the caramel filling
 300 g condensed milk
 50 g butter
 3 tbsp golden syrup or molasses
Topping
 100 g milk or dark (60%) chocolate

The base
1

1. Heat the oven to 190C

2. Add the butter, sugar, and flour into a bowl

3. Personally, I mix it up with my finger to create a texture that resembles crumble

4. Place the mixture in a rectangular tray and press down so that it fills the base

5. It must not be too thin or thick, preferably 2cm or so

6.Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

For the filling
2

1. On a medium heat, place the condensed milk, butter and golden syrup or molasses in a saucepan
2. Stir frequently to avoid the mixture sticking to the base and keep it on the heat until the caramel starts creating little bubbles and thickens up
3. You will know it is ready when you dip the back of a spoon into the mixture and leaves a layer
4. Take off the heat
5. Take the tray and add the caramel mixture over the top
6. Spread it out evenly and let it cool

For the topping
3

1. If using dark chocolate, place it in a bowl and put it in the microwave for one minute at a time until it has melted
2. If you are using milk chocolate then use the same principle as above but melt it for 30 seconds at a time in case it burns
3. Once the caramel has cooled down, add the chocolate and spread it over the top
4. Place the tray in the fridge and wait for the chocolate to harden before cutting it into squares

Ingredients

For the shortbread base
 125 g room temperature butter
 55 g caster sugar
 180 g plain flour
For the caramel filling
 300 g condensed milk
 50 g butter
 3 tbsp golden syrup or molasses
Topping
 100 g milk or dark (60%) chocolate

Directions

The base
1

1. Heat the oven to 190C

2. Add the butter, sugar, and flour into a bowl

3. Personally, I mix it up with my finger to create a texture that resembles crumble

4. Place the mixture in a rectangular tray and press down so that it fills the base

5. It must not be too thin or thick, preferably 2cm or so

6.Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

For the filling
2

1. On a medium heat, place the condensed milk, butter and golden syrup or molasses in a saucepan
2. Stir frequently to avoid the mixture sticking to the base and keep it on the heat until the caramel starts creating little bubbles and thickens up
3. You will know it is ready when you dip the back of a spoon into the mixture and leaves a layer
4. Take off the heat
5. Take the tray and add the caramel mixture over the top
6. Spread it out evenly and let it cool

For the topping
3

1. If using dark chocolate, place it in a bowl and put it in the microwave for one minute at a time until it has melted
2. If you are using milk chocolate then use the same principle as above but melt it for 30 seconds at a time in case it burns
3. Once the caramel has cooled down, add the chocolate and spread it over the top
4. Place the tray in the fridge and wait for the chocolate to harden before cutting it into squares

Caramel Squares
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