This recipe is by Susan Whetzel at http://www.doughmesstic.net. I’m not a sweets person but I do like caramel. A lot. I stumbled across this and drool met chin almost immediately.
makes about 64 one inch square bites
- 10 tbsp. salted butter, melted
- 1/2 cup sugar
- 1/4 tsp. salt
- Zest of half an orange
- 1 egg yolk, whisked
- 1 2/3 cups All Purpose flour
- 14 tablespoons butter
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 3/4 cup light corn syrup
- 2 tsp. sea salt
- 1/4 cup thickened cream
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. orange extract
- Sea salt flakes, to top
- 8×8 inch pan
- baking paper
- mixing bowl
- oven, preheated to 180c
- candy thermometer
- heavy-based pan
- Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides. This allows you to remove the bars easily once cooled.
- Combine the melted butter, sugar, salt and zest with a fork in a large bowl.
- Add the yolk and again combine with the fork.
- Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined.
- Place the dough in the prepared pan and press down evenly with your hands until the pan is covered.
- Refrigerate for 30-60 minutes.
- Remove and bake for 25-28 minutes, until very lightly browned.
- Allow to cool while you are preparing the caramel.
- In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extracts.
- Bring to a boil and stir until sugars are dissolved and the mixture is well combined.
- Using a candy thermometer, watch for the goal of about 110c.
- Remove from heat and stir in the extracts.
- Allow to cool for a couple of minutes, then pour over the shortbread base.
- Sprinkle with sea salt, then refrigerate for several hours.
- Once chilled, cut into small squares.