Recipe: Caramel Squares

Caramel Squares are wonderfully rich and a classic treat!

Ingredients

Makes 8 - 12 squares

Base

350g Self raising flour
225g unsalted butter
110g caster sugar

Filling

225g Caster sugar
225g unsalted butter
5 Tablespoons golden syrup
400ml tin full cream condensed milk

Topping

340g good quality chocolate (milk or dark), melted

Procedure

For the shortbread, preheat the oven to 180 °C (gas mark 4).

Rub flour butter and caster sugar together until it resembles breadcrumbs.

Press into a 25 cm x 38 cm x 4 cm swiss roll tin.

Bake for 20 minutes or till golden.

For the filling, melt butter in a heavy based saucepan over a low heat; add sugar, golden syrup and condensed milk.

Stir continuously for 40 - 50 minutes. It should be golden brown in colour when ready to eat.

To test drop a little blob into a bowl of cold water; it should firm up.

Pour this mixture over the base and let it cool.

Pour over the melted chocolate and let it set.