This evening we made Milk Chocolate Salted Caramel-Topped Shortbread. And it is yummy.
Our recipe came from She’s Becoming DoughMesstic, but we decided to do milk chocolate instead of dark chocolate for the sole reason that I don’t like dark chocolate. :)
Step One: Make the Shortbread
You will need:
10 Tbsp. salted butter, melted
1/2 c. sugar
1/4 tsp. salt
zest of half an orange
1 egg yolk, whisked
1 2/3 c. all-purpose flour (remember, unbleached is better for you)
Line an 8 x 8 pan (or something similar, but smaller than 10 x 13…we didn’t have an 8 x 8, and we did okay) with parchment paper. Combine the melted butter, sugar, salt and zest.
Add yolk and mix. Add flour and stir with heavy spoon or hands. Try not to use a mixer unless you really have to because it isn’t best with shortbread, but make sure the dough is mixed well. Place it in the pan and press down with hands to ensure the pan is covered evenly. Chill for 30-60 min. Then, bake at 350 for 25-28 min or until golden brown.
Set on the counter to cool (in our hottie pan that I’m pretty sure we got for free…) while preparing Step Two: Caramel.
Step Two: Caramel
This one’s a little tricky if you don’t have a candy thermometer. I’ve made my share of candy, so I’m pretty good at eye-balling the stages, but I would suggest using the thermometer for best results. I didn’t have that option because my candy thermometer (all together now!) IS IN STORAGE!!
Anyway, for the caramel, you will need:
14 Tbsp. butter
3/4 c. light brown sugar
1/2 c. sugar
3/4 c. light corn syrup
2 tsp. sea salt
1/4 c. heavy cream
1 1/2 tsp. pure vanilla extract
1/4 tsp. vanilla bean paste
Use a pot with a heavy-bottom. Doughmesstic suggests an enameled cast iron, and I have to say that’d be a good choice. I didn’t have that option because…well, because. You know why. But we did okay with what we managed to get…
Combine all ingredients except the extract and bean paste in the pot.
Bring the candy to a boil and stir. Sugars must be completely dissolved! (Photography courtesy of Ysabel!)
Allow candy to boil at 230. STIR CONTINUOUSLY!! Once it reaches 235, remove from heat and stir in the vanilla extract and vanilla bean paste.
Cool for a few minutes and pour over the shortbread. Chill. While chilling, prepare Step Three: Chocolate
Step Three: Chocolate
This is where we varied our recipe because I do not like dark chocolate. However, we found that just subbing in milk chocolate didn’t work in the recipe. It didn’t melt well. So, our topping recipe is just a tad different.
You will need:
2 c. milk chocolate chips
4 tbsp. butter
Sea salt for sprinkling
Melt chocolate chips and butter together. You can heat in the microwave, stirring at 30 second intervals, but we don’t have a microwave (and are surviving just fine without one!), so we use the stove. Turns out that works just as well today as it did about thirty years ago! :) If you use the stove, don’t forget to stir while melting.
When completely melted, spread over the top of your chilled caramel layer. Then, sprinkle with the sea salt.
And yes, they are yum.
While I am quite proud of how they turned out (someone fell asleep, so I made these all by myself!), I want to once more state that the recipe is from She’s Becoming DoughMesstic. This is simply my take on it. (My very, very yum take. Just sayin’.)