Carmel Squares are one of these universal thing that everyone loves! I think it is the combination of the crumbly biscuit base, chewy carmel and chocolate top, when in the right proportion really hit it off. It also nice tidy, small cake and not too large and imposing. These were big hit when I brought them into work! Try to buy the best quantity ingredient you can afford as it will make a difference.
Ingredients –make 16 squares
For the base
- 2 tablespoon butter, for greasing
- 175g/6oz plain flour
- 25g/1oz cornflour
- 50g/2oz golden caster sugar
- 85g/3oz finely chopped toasted almonds
- 140g/5oz unsalted butter
- 1 tablespoon vanilla bean paste
For the caramel
- 125g/4.4 oz unsalted butter,
- 400ml / 13.5 fl ozof tinned sweetened condensed milk
- 90g/3.1 oz of caster sugar
- 3 tablespoons of maple syrup/golden syrup
For the topping
- 225g/9oz dark chocolate, 70 per cent cocoa solids
- For the base, preheat the oven to 160C/310F/Gas 3. Grease a 20cm x 23cm/8in x 9in baking tin with butter.
- Sift the flour, cornflour and sugar into a large bowl. Stir in the almonds, then rub in the butter and vanilla seeds.
- Press the mixture into the base of the prepared tin. Lightly pricking the top of the shortbread with the tines of a fork before baking. This allows the steam to escape and prevents a bubbly, uneven top or cracking as it let the steam escape. Transfer to the oven and bake for 35-40 minutes, or until lightly golden. Allow to cool
- Now combine your butter, condensed milk, caster sugar and maple/golden syrup in a small saucepan. Stir over a low heat (be careful the butter can burn if not stirred enough) for 15 minutes, or until the sugar has dissolved and the mixture is thick, smooth and lightly coloured. Remove from the heat and leave to cool slightly. Pour over the biscuit base and smooth the surface.
- For the topping, melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water.
- Pour the chocolate over the caramel and smooth out with a wet palette knife. Place into the fridge and chill for at least 30 minutes, until firm. Cut into 16 pieces. Serve and enjoy.