I’ve tried hundreds of versions of caramel squares and these are definitely the Ultimate Caramel Squares, or Millionaire’s Shortbread, as they are also known. I never used to make these as it took so long standing stirring the caramel constantly so I have simplified the process of making both the base and the caramel to make a quick and easy version. The caramel is slightly softer than it would be if you made it the traditional way by stirring all ingredients together constantly in a pan for what seems like hours over a low heat, if you get distracted or stop stirring for the slightest time when doing it the traditional way it starts to burn. This way of making caramel means it will not burn, even when you heat the sugar over a high heat. I definitely prefer slightly softer caramel to burnt bits and stirring for ages!
If you’d like to try an Easter version of these using chocolate eggs see my Easter Mini Egg Caramel Squares recipe.
The base is a melt, add and spread type – no creaming or rolling out and the caramel is made by caramelising the sugar then stirring in the other ingredients – you don’t need to stir the sugar whilst caramelising, it only needs stirring at the end, once you add the other ingredients.
Use real butter and full-fat condensed milk for this, it’s meant to be an indulgence, not a healthy snack.
The Ultimate Caramel Squares (Millionaire’s Shortbread)
Equipment
- 1 18 x 28cm shallow rectangular traybake tin or 9" square shallow tin
- 1 heavy based saucepan
Ingredients
For the Base:
- 160 g butter
- 110 g light soft brown sugar you could also use caster sugar for a lighter coloured base
- 190 g plain flour
- 50 g fine desiccated coconut
For the Caramel:
- 115 g caster sugar
- 115 g golden syrup
- 225 g butter
- 1 397g tin sweetened condensed milk
For the topping:
- 200 g milk chocolate
- 50 g butter
Instructions
To make the base:
- Preheat the oven to 160C (fan). Grease and line the tin with greaseproof or silicone baking paper. Melt the butter and stir in the other ingredients.
- Bake the base for 15 – 20 minutes, until light golden and firm to the touch. Allow to cool whilst you make the caramel.
To make the caramel:
- Place the caster sugar in the saucepan and heat over a high heat until the sugar dissolves and caramelises – the sugar should be smooth with no visible crystals and a rich golden colour. You don't need to stir all the time at this stage but an occasional stir once the sugar starts to dissolve will help it to dissolve more quickly and evenly. Add the golden syrup and continue to heat, stirring continuously until they are well mixed together.
- Next, add the butter. The mixture will sizzle and split but keep stirring over the heat until it combines into a smooth caramel. At this stage you can add the tin of condensed milk, again it might split but just keep stirring over the heat, it will eventually become a lovely rich caramel.
- Immediately pour the caramel over the cooked base. Allow to cool completely.
To make the Topping:
- Melt the chocolate and butter together in the microwave at 30 second intervals, spread this evenly over the cooled caramel and allow to set before cutting into squares.