I fancied making some caramel yesterday and remembered a GREAT wellington square recipe and since posting a picture this morning a few friends have asked for the recipe.. they seemed to cause a stir (scuse the pun, caramel requires lots of stirring.... bad pun hahaha)
Anway, here's my tried and TRUSTED recipe - they freeze pretty well too because believe me you will NEVER eat the whole batch!
Makes (24 decent squares (picture is marked out as 24 - or 48 fingers -they're rich so fingers are nice with a cuppa!)
Shortbread base:
350g self raising flour
225g butter
110g caster sugar
Caramel:
225g caster sugar
225g butter
5 tblsp golden syrup
1 tin (397g) nestle condensed milk
Choc top:
300g good quality choc (milk or dark) I usually use 200g dark and 100g milk (kids prefer that!)
Preheat oven to 180. Rub butter flour and sugar together until resembles fine breadcrumbs and press FIRMLY and evenly into swiss roll tin (25cm X 38cm X 4cm) - I line with parchment paper so the base doesn't stick when I'm cutting out later.
Bake for 20 mins until golden.
Caramel: melt butter in a heavy saucepan over a low heat. Add sugar, golden syrup and condensed milk and stir continuously for 40-50 mins.... (u can make a cuppa to keep you happy while stirring!)p
It will change colour a few times... golden brown when ready but test by dropping a little blob into a bowl of cold water, it should firm up. Pour over cooled pastry base and allow to cool (overnight is good)... Melt choc over pot of steaming water in a bowl not touching the water and pour over the top, smooth over evenly and allow to set... cut into squares w sharp knife... ENJOY XX
