traybakes & more

retro recipes for the modern baker

Caramel Squares

I always called this traybake Caramel Squares, but it is known by a variety of names.  My recipe books both have a very similar recipe called Caramel Crumble, which is what I have made today.  It is also known as Millionaire’s Shortbread because, presumably, plain shortbread is considered too ordinary for millionaires?!  Who knows?

Whatever name you choose, the combination of shortbread + caramel + chocolate is one of my favourites.

The base of this traybake does crumble when you cut into it (it is called Caramel Crumble after all), so I might revisit this recipe some other time to make a less crunchy and more shortbread like base.

The caramel part of the recipe includes ‘golden syrup’, which I have never had a problem finding here in the US.  If you can’t find it, then the internet seems to recommend using a corn syrup/molasses combination, but I cannot vouch for how this would work out!

Ingredients

Base

3oz/85g butter

6oz/170g plain flour (all-purpose flour)

2oz/55g sugar

Caramel

4oz/110g butter

3oz/85g brown sugar

2tbsp golden syrup

half a can of condensed milk (approximately 7oz/200g)

Topping

8oz/225g milk chocolate

  1. Rub the butter into the flour until it looks like breadcrumbs.  Then add the sugar and mix well.

    It sort of looks like breadcrumbs at this stage

    It sort of looks like breadcrumbs at this stage

  2. Spread over a lined or greased tin (I used my 9″/23cm square tin again.  I suspect this tin will be getting a lot of use) and press down well.  This will seem a little crumbly, but it comes together once baked.
  3. Bake in a 350F/180C oven for 20-25 minutes or until golden.  Then allow to cool slightly while you make the caramel.  A few cracks may appear in the base, don’t panic as these will be covered with gooey caramel anyway.
  4. Place the butter, syrup, sugar and condensed milk in a small saucepan

    Try not to think of the calories. It’s caramel and it’s delicious!

  5. Melt over a low heat, stirring frequently until the mixture starts to simmer.  There’s probably a correct temperature for this that you can test with a sugar thermometer, but I just let it bubble for a little while.  Remove from heat and pour over the base.  Let this sit at room temperature before placing in the fridge to set.
  6. Melt the chocolate by placing it in a small bowl over a pan of simmering water.  Spread over the caramel and when set, cut into small, sticky pieces.  Or large sticky pieces.  There’s no judgment here.

1 Comment

  1. THESE ARE SO DELICIOUS!!!! I love them! Thanks for sharing your baking talent, Caley!

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