Salted Caramel Shortbread
Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!
- 1/4 cup granulated sugar
- 1/2 cup butter
- 1 1/4 cups flour
- 1 tablespoon milk
- 3/4 cup butter
- 1/2 cup granulated sugar
- 3 tablespoons light corn syrup
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon coarse sea salt
Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.
First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
While crust is cooling, prepare the caramel layer.
In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)
Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.
If your caramel starts to separate (the butter pools on top of the caramel in the pan), remove from heat and whisk whisk whisk like crazy til it comes back together. Then return to heat and continue to whisk until golden color is achieved.
Prep time does not include cooling time.