Molly Gordon's Caramel Slice
My paternal grandmother Molly Gordon made the best in the world. Her key was to have a delicious shortbread base (and she was expert at that) smothered with lots and lots of toffee made from condensed milk.
(You can click on ingredients to see more related recipes)
|1 can||Condensed milk, label removed|
|270 g||Unsalted butter, at room temperature|
|150 g||Caster sugar|
- Place the condensed milk tin in a deep pot and cover with at least 3cm water. Bring to the boil then reduce the heat to a rapid simmer and place a lid on (the lid will stop the water evaporating too quickly). Cook for 2 hours, then turn the heat off and leave to cool completely in the water. If the water falls below the level of the can while cooking, pour on enough boiling water to cover it. The contents of the can are obviously incredibly hot and sticky, so it’s super-important you don’t let it boil dry and don’t try to open the can before it’s cooled completely.
- Heat the oven to 170degC. Cream the butter and sugar and sift the flours. Mix the two together, then gently knead it until it comes together in a firm ball.
- Lightly grease a 24cm square spongeroll tin with a tablespoon of soft butter. Roll out two-thirds of the mixture with a rolling pin to fit the tin, and lay it inside, pressing it neatly into the edges. Spread the condensed-milk caramel reasonably evenly over the base. Crumble the last third of the dough over the caramel.
- Bake for 40-45 minutes then check if it’s done. The caramel will have bubbled up a little among the dough, and the top of the shortbread should be golden. Leave to cool in the tin for five minutes before cutting with a knife into fingers. Leave to cool a further 10 minutes in the tin, then remove using a round ended knife or spatula. Store in an airtight tin.
For the effort involved, you may want to do a few tins of caramel at a time. Click here for some delicious ideas using Condensed Milk Caramel.