Caramel Fingers
Preheat oven to 170°C
For base:
200g Butter
100g Icing Sugar
200g Flour
100g Cornflour
Pinch Salt
Cream fat & sugar thoroughly until soft and light. Gradually work in the flour and cornflour and knead until smooth. Press into a floured 13in X 9in tin and bake for 15-20 minutes.
Filling:
200g Butter or Margarine
200g Caster Sugar
1 tablespoon Golden Syrup
Large tin Condensed Milk
Place all the ingredients in a pan and bring to the boil. Continue boiling for 5 minutes stirring continuously. Cool for 1 minute. Pour over shortbread base and leave to set.
Topping:
Chocolate to cover
When set cut into squares.
Sorry, GM, you have printed this recipe in vain as far as I am concerned.
I will NOT be turning on my oven today. The weather forecast here in the Philadelphia area calls for the temperature to be 100 degrees F. ( 37.8 degrees C .)
I will instead head for the nearest ice cream freezer and leave you to your delicious sounding Caramel Fingers….
Just one word – Yum!
Nancy – I hope the ice cream cooled you down!
I love your recipes and this is one I will definitely be trying; LOVE caramel. xx
helen – Thank you. This one always goes down well with the young people too!
Ooooooh how I love these. I have found cheating is the way to go. Buy a tin of ready made caramel 😀
RG – Where do you get the ready made caramel?
I’m with Nancy. We are in an oven and my air conditioner is running full blast. No cooking for this chick.
Darlene – Just save it for a cooler day! 😉
Carnation make it. It’s next to the condensed milk 🙂
RG – Thanks, I will look out for it.