Caramel Shortbread Recipe – a delicious recipe with All-purpose, Butter, Corn syrup, condensed lowfat milk, Icing sugar, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
An upside down toffee-like confection.
2
First Layer: Measure first 3 ingredients into bowl.
3
Crumble together well.
4
Press in ungreased 8 x 8-inch pan.
5
Bake in 350 F oven for 20 to 25 min.
6
Cold.
7
Second Layer: Heat the scond amount of butter and corn syrup in heavy saucepan.
8
Measure sugar in c.. Stir in gelatin to mix thoroughly.
9
Add in to saucepan stirring to dissolve.
10
Add in condensed lowfat milk.
11
Stir, bringing to a boil.
12
Boil 4 min stirring constantly.
13
It burns very easily when boiling.
14
Remove from heat.
15
Beat with spoon till it thickens and gets blobby.
16
You will need to take a moment's rest now and then as you beat.
17
Pour over first layer.
18
Refrigerateovernight.
19
Invert on plastic wrap.
20
This makes it much easier to cur through to the bottom.
21
Cut into 25 squares.
802
kcal
Calories
51
g
Fat
81
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 c. All-purpose flour, 1/2 c. Butter or possibly margarine, 1/4 c. Corn syrup (dark is best), 2/3 c. Sweetened condensed lowfat milk, and more.
Yes, Caramel Shortbread Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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