2011 Cooking Club Week 39: Caramel Squares

Edit 20/09/14: If you're using a tin that's larger than 9"x9", consider doubling the recipe. I just made them in a 13x9 tin, and they look SO SCABBY (they still taste great, though).

Caramel squares have a million different names, so I'm never sure what to actually call them. Millionaire's Shortbread, Wellington Squares, Caramel Slices... But I'm sure you get what I mean. These are kind of my signature dish - they're what I make when I want to impress someone. They look much more complicated than they really are. It's baking, but without the precision that goes with a lot of recipes. Anyone can make these, no matter what your cooking level is. And I can speak from experience as a child, children love helping with them (especially sampling the caramel!).

When I rediscovered my interest in baking, I'd lost my original recipe for these. I scoured the internet, but none seemed satisfactory. So I ended up putting my own recipe together, and it's pretty damn good! I prefer a thin biscuit base, thick caramel layer, and decent amount of chocolate. I find a thick biscuit base makes them boring, but each to their own! Any of the quantities can be doubled to your preference.

Ingredients:


Base:

200g plain flour
150g butter
75g caster sugar

Caramel:

1 tin condensed milk
2 tablespoons golden syrup
110g soft brown sugar
110g butter

Chocolate:

200g milk or dark chocolate.

Method:

1. First, prepare a baking tray. I typically use a 28cm x 18cm tin (NOTE: In the pictures, I've used an 8 inch x 8 inch tin. I use a tin this size when I want a smaller batch with REALLY thick caramel. I halve the base and chocolate quantities, but leave the caramel one the same). Cover it with parchment and leave aside. Preheat the oven to 180 degrees C.

2. Cream the butter and sugar. Rub in flour until it almost resembles breadcrumbs. You can either do this by hand, or use a food processor.





3. Spread the mixture onto the prepared tin. Sometimes it can take a little work to get it distributed evenly, and into all the corners, but work at it!



4. Pop base into a preheated oven at 180 degrees C for about 20 minutes, or until lightly brown. Once done, remove from the oven and leave to cool.

5. While the base is cooling, melt the rest of the butter in a saucepan over a gentle heat and add the condensed milk, sugar and syrup. Stir continuously and well (it'll burn and stick otherwise). Bring to a gentle boil and cook for 5 - 10 minutes. To test if it's done, put a dollop onto a plate and leave for a few minutes to check if it sets, and keep tasting it. This step seems to be catching people out, so I'll add a bit more: The caramel should be cooked over a medium heat at most - don't put it up high and then turn it down. Keep the heat consistent throughout - it should only reach a very gentle boil and should stay at that level. Stir the ENTIRE pot - alternate circles of decreasing and increasing size, making sure to get the very edges of the pot, and figure of eights to ensure the whole mixture is moving. It'll be a rich, thick, smooth, medium-brown when it's done.

I think the key is that the sugar needs to be completely dissolved - if it stays a bit granular, you'll have a fudge-like texture, but if it dissolves completely, it'll be smooth caramel. You'll be able to tell this when you put a bit on a plate to test - make sure you eat the test bit (helpful and tasty ). You need a slightly higher temperature for caramel than fudge, but it's more important that you yourself judge how hot your stove runs and how non-stick your pans are so that it doesn't burn. Don't get caught up in second-guessing yourself here - just take it handy, test it a few times, keep it moving and you'll be fine . If you think you're making fudge by accident, turn up the temperature marginally but make sure not to let it burn!

Also, nothing works as a substitute for golden syrup in this recipe. Trust me, I've tried with both honey and treacle and neither of them work!



6. Spread caramel over the base and leave to cool.

7. When the caramel is set, melt your chocolate and spread on top. There are two easy ways to melt chocolate: Either use a bain marie, or do it in the microwave. To do it on the stove, get a pot with some boiling water in it. Keep the water simmering, and place a bowl over the water, but not allowing it to touch the water. Break the chocolate up and slowly melt. Otherwise, do it in the microwave, but only zap it for 20-30 second intervals at a time. After each round, stir it before going again to prevent burning.

8. Leave to cool and set in the fridge.

9. Cut up into pieces and enjoy!