RECIPE AND METHOD FOR CARAMEL SQUARES ☺

Method

The week before cookery:

1.       Immerse 2 cans of unopened condensed milk in a pot of boiling water with a lid on it. Boil & simmer the cans for 3 hours. Make sure the entire can is covered in water, if not just top up with boiling water from the kettle.  After 3 hours remove from water & leave to cool (its best to do 6 cans at a time as you don’t want to waste fuel & they last for months unopened)

In cookery class

2.     Prepare yourself and your unit for cookery

3.     Pre-heat oven to 160^oC/ Gas 3

4.     Grease sandwich tin

5.     Sieve flour & cornflour

6.     Mix in sugar & zest/vanilla if using

7.     Rub in butter- be careful to no handle it too much or it will get oily. Squeeze mixture together with fingertips

8.     Press into a greased sandwich tin & smooth with the back of a spoon

9.     Bake for 15-20 minutes until pale fawn colour

10.  Meanwhile, open cans of condensed caramel & place into a bowl- mix with a spoon to make it smooth. Spread the caramel over the shortbread.

11.   Melt chocolate- Break chocolate into a bowl and melt in the microwave for 30 seconds. Remove and stir. Continue to melt chocolate stirring every 30 seconds until the chocolate is melted (@ 2-3 mins)

12.  Spread melted chocolate over the caramel and leave to cool until the chocolate sets.

Ingredients	Equipment
125g flour 50g cornflour 50g caster sugar 100g HARD butter 2-3 drops of vanilla essence 1-2 cans of condensed milk 200g milk chocolate	Ingredients tray 2 plates Cutlery tray Large bowl Sieve Round tin Wire tray Spoon rest