Time: 1 hour
Equipment: Saucepan, wooden spoon, sugar thermometer (optional), rectangular tin
My recent experimentation with fudge got me thinking about the other uses of condensed milk. One ‘serving suggestion’ often featured on the tins is millionaire’s shortbread.
I did a lot of research online and combined a few recipes and added my own touch to create this yummy version! The shortbread is very simple- a touch of salt makes all the difference. The caramel takes a bit of time but is well worth the effort. The chocolate is easy, fun and gives a gorgeous finishing touch. I choose to swirl milk, dark and white chocolate together for a luxury look!
250g Plain flour
75g Caster sugar
175g Butter, softened
A pinch of salt
For the caramel:
50g Light muscavado sugar
1 397g Can condensed milk
For the chocolate:
100g Dark chocolate
100g Milk chocolate
100g White chocolate
45g (roughly) Butter
1. Pre-heat the oven to 150C for a fan oven. Grease a 7×7 inch tin (or equivalent)
2. Mix the flour and sugar with a pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs. Knead lightly until it comes together and press into tin.
3. Prick the shortbread with a fork and cook for 15 minutes. Allow to cool.
4. To make the caramel gently heat butter, sugar and condensed milk in a pan.Bring to the boil, stirring all the time for a couple of minutes. Reduce the heat to a simmer and cook for another 5 minutes, stirring continuously. Remove from the heat, mix for a couple of minutes and then pour over the cooled shortbread. Put in the fridge to solidify.
5. Break the chocolate into separate bowls and add a knob of butter to each one (15g). In turn microwave the chocolate, making sure you remove from the microwave every 20 seconds to stir and prevent burning. Return for several more 20 second bursts until completely melted and smooth. Repeat for all three types of chocolate.
6. Use a spoon to blob dollops of each type of chocolate randomly on top of the caramel. Then use a fork to swirl the chocolates together.
7. Allow to cool completely then cut into squares.
I loved making this, how it looked and especially how it tasted.
One thing you may wish to alter is the amount of caramel. I don’t like too much, but if you prefer more double the recipe for caramel.
Do you have a favourite millionaire’s shortbread recipe?
Until next time,