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Caramel Squares
Caramel Shortbread Squares Chocolate-Caramel Squares Caramel Squares Serves: 25 Shortbread: 100 Gram Butter (3 1/2 oz) 3 Tbsp. Sugar 60 Gram Cornflour, sifted (2 oz) 90 Gram Plain flour, sifted (3 oz) Caramel Filling: 125 Gram Butter (4 1/2 oz) 90 Gram Brown sugar (3 oz) 2 Tbsp. Honey 400 Gram can sweetened condensed milk (14 oz) 1 tsp. Vanilla essence Chocolate topping: 200 Gram Plain chocolate (7 oz) Preheat oven to 180 C/350 F/Gas 4. To make the base, place the butter and sugar in a bowl and beat until light and fluffy. Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly. Press into a greased and lined 18 x28 cm (7 x 11 inch) shallow cake tin and bake for 25 minutes or until firm. To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined. Bring to the boil and simmer for 7 minutes. Beat in the sweetened condensed milk and vanilla essence. Pour the filling over the base and bake for 20 minutes longer. Set aside to cool completely. Spread melted chocolate over the filling, set aside until firm, then cut into squares. Source: <http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=caramelsquares> Caramel Shortbread Squares 2/3 cup butter, softened 1/4 cup white sugar 1 1/4 cups all-purpose flour 1/2 cup butter 1/2 cup packed light brown sugar 2 tablespoons light corn syrup 1/2 cup sweetened condensed milk 1 1/4 cups milk chocolate chips Preheat oven to 350 F (175 C). In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Bake for 20 minutes. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into squares (about 48 - small because it is rich). Source: <http://christmas.allrecipes.com/az/CaramelShortbreadSquares.asp> Chocolate-Caramel Squares 1 pk (14-oz) caramels 2/3 cup evaporated milk; divided 1 pk german chocolate cake mix 3/4 cup butter or margarine; softened 1 cup chopped nuts 1 pk (6-oz) semi-sweet chocolate morsels Combine caramels and 1/3 cup evaporated milk in top of double boiler; cook, stirring constantly, until caramels are completely melted; remove. Combine cake mix, 1/3 cup evaporated milk and butter; mix with electric mixer until dough holds together. Stir in nuts. Press half of mixture into a greased 13x9x2-inch pan. Bake at 350 F for 6 minutes. Sprinkle chocolate morsels over crust. Pour caramel mix over chocolate, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake 15-18 minutes. Source: <http://recipes.chef2chef.net/recipe-archive/14/082489.SHTML> -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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