Caramel shortbread
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Caramel shortbread
Last updated 6/12/2012 12:43:03 AM. Recipe ID 2102. Report a problem with this recipe.
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      Title: Caramel shortbread
 Categories: Desserts, Breads
      Yield: 6 Servings
      1 c  All-purpose flour
    1/2 c  Icing sugar
    1/2 c  Butter or margarine
    1/2 c  Butter or margarine
    1/4 c  Corn syrup (dark is best)
      1 ts Unflavored gelatin
    2/3 c  Sweetened condensed milk
  An upside down toffee-like confection.
  First Layer: Measure first 3 ingredients into bowl. Crumble together
  well. Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to
       25    minutes. Cool.
  Second Layer: Melt the scond amount of butter and corn syrup in heavy
  saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly.
  Add to saucepan stirring to dissolve. Add condensed milk. Stir,
  bringing to a boil. Boil 4 minutes stirring constantly. It burns very
  easily when boiling. Remove from heat. Beat with spoon until it
  thickens and gets blobby. You will need to take a moment's rest now
  and then as you beat. Pour over first layer. Chill overnight. Invert
  on plastic wrap. This makes it much easier to cur through to the
  bottom. Cut into 25 squares.

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Recipe ID 2102 (Apr 03, 2005)

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