2011 Cooking Club Week 39: Caramel Squares

Medicine333 · 25-04-2012 7:56pm

Nyom nyom nyom delicioso!! Thank you Faith, you've restored my faith(:o) in caramel squares after the disaster I made last time with a different recipe!

They were scrumptious, and even though I found it difficult to stop the caramel burning, it was perfect and tasted yummy!:)

Gauge · 18-06-2012 11:01pm

Nom!

This is actually the second time I've made them, I made sure to take a picture BEFORE they got eaten this time

they got rave reviews both times, my colleagues had them devoured within an hour.

I used Lidl chocolate for the top- cheap and cheerful but it works very well. What I like about this recipe is 90% of the ingredients are likely to be hanging around the kitchen so you don't need to spend a load on ingredients if the mood strikes!

MissFlitworth · 21-06-2012 10:01pm

These are cooling in the fridge waiting to be chocolate-d

I am sitting on the couch 'cleaning' the caramel pot with a silicone spatula. oink oink.

Well these were eaten before photos could be taken. They were mega. I used a pan that's too big so the chocolate wasn't as thick as I would have liked & I overcooked the base slightly because my oven is a pig but they were still unreal & both of those things will be adjusted for Batch #2. Artists impression of a caramel square below.

confusticated · 26-06-2012 12:12am

Made these the other day, could've done with a bit more chocolate but that's my own fault. They were gorgeous, thanks Faith!

Spuo2.jpg?1

Intothesea · 26-06-2012 12:06pm

Thanks for an excellent recipe, Faith. Nyomoreish illicit heaven

I topped these with semisweet choc to balance the caramel a bit (or that was the idea anyway). Soon to be made again I suspect. :pac:

MilShortbread.jpg

nozzferrahhtoo · 03-07-2012 6:35pm

I just made these last night, left them in the fridge over night.

The first question I would have is how much milk is in the standard "1 Tin" in Ireland. Here in Germany I could only find unsweetened cartons at 7.5% Fat content and they were 340g.

German "Golden Syrup" is not quite what I am used to from Ireland but is very similar so it was fine.

The caramel following the recipe in the OP was too liquid when I was done. But not by much. A few websites I checked while trying not to stop stirring suggested the best ways to thicken is to cook longer and add more sugar, but slowly. So I did both. Stirring at a leisurely but constant pace, often reversing direction to help mixing. Adding in a little sugar at a time, maybe 5g, to a total of 20 more than the recipe wanted. In the end my mixture was quite dark.

It set great, and I put Lidl 65% on top. I think one thing to notice is that it sets in the fridge a LOT more than you expect it to so many of you might be thinking its still too liquid in the pot and have doubts. Give it a try all the same and you might be surprised.

I was stuck with a circle tin too. The choc did crumble as I cut it... in the Tin as the Op suggestion, but not too bad. Next time I might not let the choc totally set before cutting.

http://tinypic.com/r/2r5e03q/6
http://tinypic.com/r/1zq36er/6
http://tinypic.com/r/vcytrk/6
http://tinypic.com/r/demhar/6
http://tinypic.com/r/a0j7k4/6

Made the pictures a bit big so just links rather than IMG tags.

pickarooney · 04-07-2012 10:44am

Strangely these look even nicer round!

nozzferrahhtoo · 04-07-2012 10:49am

Perhaps it is like sandwiches. Everyone knows sandwiches taste better, and you can eat more of them, if they are cut in triangles.

Faith · 04-07-2012 11:05am

nozzferrahhtoo wrote: »

The first question I would have is how much milk is in the standard "1 Tin" in Ireland. Here in Germany I could only find unsweetened cartons at 7.5% Fat content and they were 340g.

They're about 400g here. Unsweetened condensed milk (aka evaporated milk) is actually not suitable at all, because it's the sugars you need for the caramel. Adding the extra sugar probably helped, but condensed milk contains 40 - 45% percent sugar, which evaporated milk doesn't have. Condensed milk is also much thicker than evaporated milk, which is why your mixture was much more liquid.

nozzferrahhtoo · 04-07-2012 11:15am

That would explain a lot then. Still it turned out quite near perfect, by my own standards at least.

imbroglio · 04-07-2012 4:41pm

I saw this read months ago and always meant to make these caramel squares...well today was that day! I haven't cooked anything since home ec about 10 years ago. The smell of the base coming out of the oven took me fit back to the prefab where the school ovens were!

I too only had a round dish, hopefully they'll be OK. They're in the fridge setting now, very excited to present them to my housemates.

Slight panic when I was stirring the caramel and realised I forgot the golden syrup. Cue me trying to open that awkward fecking tin and KEEP STIRRING!! It all worked out fine though, but it remains to be seen why they'll taste like. Will report back with pics!

confusticated · 06-07-2012 1:10am

imbroglio wrote: »

I saw this read months ago and always meant to make these caramel squares...well today was that day! I haven't cooked anything since home ec about 10 years ago. The smell of the base coming out of the oven took me fit back to the prefab where the school ovens were!

I too only had a round dish, hopefully they'll be OK. They're in the fridge setting now, very excited to present them to my housemates.

Slight panic when I was stirring the caramel and realised I forgot the golden syrup. Cue me trying to open that awkward fecking tin and KEEP STIRRING!! It all worked out fine though, but it remains to be seen why they'll taste like. Will report back with pics!

You can get golden syrup in squeezy bottles now. Godsend. Might be handy to know for next time! (There will be a next time, I don't think it's possible to only make these once.)

Sar_Bear · 01-10-2012 4:01pm

I made these for the first time for a big family party. There was about 7 desserts but these were the only ones that were finished, people were even hiding them around the kitchen to eat later!! So gorgeous and easy to make, the recipe went back to Chicago with some friends of mine.

Thanks OP

Dizzyblonde · 28-04-2013 5:53pm

Himself made these this afternoon (under supervision), and omg they're delicious!

[URL="[IMG]http://i39.tinypic.com/jkal4j.jpg[/IMG]"]

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Faith · 28-04-2013 6:17pm

Those look perfect, Dizzy! Well done to Mr. Dizzy

ibarelycare · 04-05-2013 4:50pm

This is probably a really stupid question but how do you cream butter and sugar?

I'm a very novice baker! I don't have a food processor, I have a mini blender with a blade, and a hand blender. Will I be able to use either of those?

Chattastrophe! · 04-05-2013 5:23pm

ibarelycare wrote: »

This is probably a really stupid question but how do you cream butter and sugar? I'm a very novice baker! I don't have a food processor, I have a mini blender with a blade, and a hand blender. Will I be able to use either of those?

I've always done it using a good old-fashioned wooden spoon!

It's a lot easier (obviously) when the butter is left to get to room temperature.

Faith · 04-05-2013 8:13pm

ibarelycare wrote: »

This is probably a really stupid question but how do you cream butter and sugar? I'm a very novice baker! I don't have a food processor, I have a mini blender with a blade, and a hand blender. Will I be able to use either of those?

The blade is definitely not suitable, and the hand blender isn't really either so you're best off using a wooden spoon and elbow grease! Allow the butter to soften as much as you can without it melting (don't use the microwave!), then put it in a bowl with the sugar and vigorously combine them. It'll look a bit like this when it's done:

ibarelycare · 04-05-2013 9:12pm

Thanks, I actually ended up using the hand blender, and then a fork! The finished product is nearly ready to be cut so I'll let you know if it worked out ok

ibarelycare · 04-05-2013 10:49pm

Wow they're unreal! Thanks faith! Shortbread is a little dense but I knew it was going to be like that, for some reason I couldn't get the breadcrumb consistency, it was a bit stodgy and adding more flour didn't help. The chocolate all cracked when I cut it (used Galaxy chocolate, mmmm!) but they taste good, they're very rich and sweet. So much caramel, even though I was shoving it into me before adding it to the biscuit

Faith · 05-05-2013 9:34am

Great, so glad they worked out for you!

ibarelycare · 11-05-2013 12:59pm

Forgot to take pics of these last week, but made them again for a party I'm going to tonight. Just creamed the butter and sugar with a wooden spoon this time and turned out way better

Fart · 13-05-2013 9:07pm

ibarelycare wrote: »

Forgot to take pics of these last week, but made them again for a party I'm going to tonight. Just creamed the butter and sugar with a wooden spoon this time and turned out way better

Om nom nom nom nom!

Those look incredible!

nozzferrahhtoo · 13-06-2013 7:53pm

A post on the main cooking forum reminded me of these today so I have just set about making them. The biscuit and caramel is in the fridge cooling now. Choc will go on later.

As the butter melted however I laid out the can of mild, the Golden Syrup and the Sugar. I went to the fridge and got the tin opener. Clicked it on to the side of the can, turned the knob until I was the whole way around and popped off the lid and....

.... realized I had just can openered my Lyles Golden Syrup and not the condensed milk. Good move me. Can not close it now. Guess will have to ooze it out into one of our collections of old jam jars. Either that or just stay up all night making batch after batch of Squares!

My caramel came out a really light color this time. No idea why. I was sure I used the same Brown sugar but perhaps I did not and I used a much lighter color of it. Seemed to taste ok before I poured it on and fridged it so fingers crossed.

TheHopeful · 14-06-2013 12:25pm

I'm going to give these a whirl over the weekend, just wondering is there much difference between making the caramel or just using the ready made stuff?

nozzferrahhtoo · 14-06-2013 12:40pm

Never used the ready made myself. Making your own really is easy though. It really is a case of sticking the heat on medium and turfing everything in together and stiring for 10 to 15 minutes.

Faith · 14-06-2013 12:58pm

TheHopeful wrote: »

I'm going to give these a whirl over the weekend, just wondering is there much difference between making the caramel or just using the ready made stuff?

I actually used the ready made stuff for a raspoffee pie recently, and it was lovely. That being said, I think the caramel in my recipe is much nicer, and it works much better in caramel squares than the ready made stuff. It's richer and smoother, IMO. Plus, you don't get to lick the saucepan with the ready made stuff

ASJ112 · 18-06-2013 2:06pm

Around how many ml was the tin of condensed milk Faith ?

Dizzyblonde · 18-06-2013 2:25pm

ASJ112 wrote: »

Around how many ml was the tin of condensed milk Faith ?

I use the Aldi one and it's 397g - I think they're a standard size.

Faith · 18-06-2013 2:37pm

Yep, they should be a standard size, around 400ml like Dizzyblonde says.

I made these myself for Father's Day. Topped them with white chocolate buttons, but they were completely lost on my dad! Nevertheless, he managed to eat most of them before the rest of us could get near

pwurple · 25-06-2013 8:58am

Made these last night... the local supermarket only had that ready made caramel stuff and was out of condensed milk. Gave it a shot anyway. The bought caramel is way too runny. It just squidges out the sides. Boo.

Base was excellent though! For the chocolate, I mixed a bar of bournville with some 30% chocolate from a chocolate shop and the chocolate was also awesome. Had that cadburies tang... but didn't have to torture myself trying to melt a bar of dairymilk without it turning to dust.

Extremely squidgey squares for all today.

Faith · 25-06-2013 9:45am

Glad you liked them, pwurple! Good to know about the ready made caramel too

.

ilovetorun · 27-06-2013 4:17pm

I made these over the weekend and WOW!!! They were delicious, seriously they were so good. I made the caramel from condensed milk and I found it easy enough to make, all you have to do is ensure the butter is fully melted, then add you condensed milk and sugar, stirring all the time (I think it took a good 10/15 mins on a lowish heat for the sugar to melt) I'll make these again for sure. Thanks Faith:)

pwurple · 18-07-2013 9:01am

Made these last night properly for some visitors coming for a few days.
Awesome. Just totally yummo. Addition of a small bit of salt to the caramel like people have suggested is really nice too.

Used a hot knife to cut them into teeny tiny squares rather than big wodges, like little cocktail millionaire squares! That was defo the hardest bit.

ibarelycare · 29-07-2013 9:37am

The last two times I've made these, the caramel has turned out a little paler and more of a fudge-like texture. They're still tasty but just don't hold together as well. I'm making the caramel the exact same way. I thought maybe I didn't leave it to cook long enough the time before last, so when I made them again at the weekend I had the caramel on for more than 15 minutes, and stirred the whole time, sugar was definitely all dissolved. Any ideas? Would the hob not being hot enough affect it? I'm so worried about it burning that I only put it up to 3, and I only see the odd bubble in it, so maybe that's the reason.

Faith · 29-07-2013 10:23am

ibarelycare wrote: »

The last two times I've made these, the caramel has turned out a little paler and more of a fudge-like texture. They're still tasty but just don't hold together as well. I'm making the caramel the exact same way. I thought maybe I didn't leave it to cook long enough the time before last, so when I made them again at the weekend I had the caramel on for more than 15 minutes, and stirred the whole time, sugar was definitely all dissolved. Any ideas? Would the hob not being hot enough affect it? I'm so worried about it burning that I only put it up to 3, and I only see the odd bubble in it, so maybe that's the reason.

That happens to me from time to time and I can't figure out why

. I think it could be a heat issue alright. Fudge is made at a temperature of 118 degrees, while toffee (much too hard) is made at 140. So I imagine the optimum temperature is about 125-130. Without using a sugar thermometer, it's very hard to gauge this, but I'd say you'd be wanting to see consistent bubbles and not just one or two.

Oh, the one time I did use a sugar thermometer I made a complete balls of it and made almost solid toffee

ibarelycare · 29-07-2013 10:59am

Faith wrote: »

That happens to me from time to time and I can't figure out why . I think it could be a heat issue alright. Fudge is made at a temperature of 118 degrees, while toffee (much too hard) is made at 140. So I imagine the optimum temperature is about 125-130. Without using a sugar thermometer, it's very hard to gauge this, but I'd say you'd be wanting to see consistent bubbles and not just one or two.

Oh, the one time I did use a sugar thermometer I made a complete balls of it and made almost solid toffee

Cool well I'll try it a bit hotter next time. I'm not sure why I was so nervous about it the last two times, when I'd made them successfully a few times before that!

emaleth · 29-07-2013 1:12pm

ibarelycare wrote: »

The last two times I've made these, the caramel has turned out a little paler and more of a fudge-like texture. They're still tasty but just don't hold together as well. I'm making the caramel the exact same way. I thought maybe I didn't leave it to cook long enough the time before last, so when I made them again at the weekend I had the caramel on for more than 15 minutes, and stirred the whole time, sugar was definitely all dissolved. Any ideas? Would the hob not being hot enough affect it? I'm so worried about it burning that I only put it up to 3, and I only see the odd bubble in it, so maybe that's the reason.

It's been humid lately - if there's that bit more water in your sugar that might be doing it. Try it on the higher heat watching like a hawk and that should do it.

Malari · 06-08-2013 3:14pm

Made these again at the weekend - the extra thick caramel version

I meant to add salt to the caramel but was concentrating so hard on not burning it that I totally forgot. Oh well, another time!

Stepping Stone · 06-10-2013 10:59pm

Made these yesterday. Tried loads of recipes before but finally found the ultimate one. They were a huge hit with everyone. Thanks Faith!

.red. · 12-10-2013 7:38pm

Decided to try these today while the baby was asleep. My thermostat in the oven seemed to stop working so the base cooked at a much higher temp than it should have and ended up a little thicker than i hoped.
Then the dog barked at the neighbours cat and woke the baby so i ended up having to take the caramel off the hob to get her, then finish it with a chubby 15 month old in my arms.
Not 100% happy with the final outcome but with all that went against me and it being my first attempt, their not too bad.
Must say, they taste pretty good tho so i can only imagine how good a better baked base could make them.
Thanks for the recipe Faith.
EDIT, i dont know how to put a pic up directly so apologies for the attatchment

Billy86 · 28-10-2013 3:34pm

I made these last week and a quick bit of advise about the caramel. If it burns (which it did for me) make sure to stir rapidly with the wooden spoon but also a fork, as this will break up the burned parts into speckles. Also if this happens, DO NOT scrape the bottom of the pan, and try to get the whole thing done as quick as possible - that's where the really nasty burned stuff is (and its stuck quite hard, so if you leave it alone it will stay there). Mine looked a tiny bit funny because of the speckles, but they were gone instantly (first with flatmates, second with workmates).

Hopefully that should help some. But be warned that it makes washing the pot after a complete and utter nightmare.

.red. · 30-10-2013 10:37pm

Billy86 wrote: »

But be warned that it makes washing the pot after a complete and utter nightmare.

Pop a dishwasher tablet into the pot and half fill it with water. Bring to the boil and slowly simmer for 5 mins.
A quick wipe of the pot should have it gleaming like new.

Billy86 · 30-10-2013 11:30pm

Cheers for that red, you're a star. Got them made again without burning the pan, and in the process realise figured out that if you really want to be poncy you can run a few squares of white chocolate over a cheese grater above it. Went extremely thick with the caramel too, used a double dose of everything in the recipe for it too. God I love caramel!

ibarelycare · 31-10-2013 9:55am

*licks screen*

Think I'll make these again this weekend

Stheno · 31-10-2013 9:57am

I might have a go at those, the Oh would love them

Faith · 31-10-2013 10:16am

Billy86, that's the kind of caramel layer I like to see

MissFlitworth · 04-04-2014 12:52am

Made these for work tomorrow and accidentally made Toffee Pops, even though my sugar thermometer was telling me the caramel was still 20 degrees off soft ball stage. However, I have some sort of lurgy and brain is fuzzy and it's very possible I shouldn't have been letting it get that hot and soft ball doesn't equal soft caramel. (Speaking of lurgies - I can't imagine anyone in work is going to want to eat food I've prepared!!)

They make beautiful, salty, buttery toffee pops I have to say

Malari · 14-04-2014 6:30pm

I made these again a few days ago. All I can say is, if you ever decided to die by way of clogged artery, I can think of no finer way to go by overdosing on these.

Faith · 15-04-2014 10:24am

Malari wrote: »

I made these again a few days ago. All I can say is, if you ever decided to die by way of clogged artery, I can think of no finer way to go by overdosing on these.

Thank you! High praise indeed

2011 Cooking Club Week 39: Caramel Squares

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