Caramel (Millionaire's Shortbread)

The outcome of this recipe is my favourite. If I was given the question of "You can only have ONE recipe, which one?" I would choose this. It's my granny's recipe and every time we visit it's there (along with the potato scones) and sometimes it might not even be Scotland without it. The actual name for this is Millionaire's Shortbread but I guess that's hard to say when you're 4 so it's 'Caramel' to me and all of my Dad's family. I will never be as good as my granny at making it but I haven't been making it quite as long. The original recipe is in ounces but I'll also give a grams equivalent. It's quite a tricky recipe but it is very rewarding! You have been warned!

Ingredients (Ounces):

Base:
4 oz Plain Flour
2 oz Golden Caster Sugar (Or just ordinary caster)
4 oz Margarine

Caramel:
4 oz Soft Brown Sugar
4 oz Margarine
2 tbs Golden Syrup
1/2 tin of Nestle Condensed Milk

Chocolate:
4 oz of Chocolate (My granny uses Bournville but if you don't like that then use a chocolate of choice)

Ingredients (Grams):

Base:
115g Plain Flour
55g Golden Caster Sugar (Or just ordinary caster)
115g Margarine

Caramel:
115g Soft Brown Sugar
115g Margarine
2 tbs Golden Syrup
1/2 tin of Nestle Condensed Milk

Chocolate:
120g of Chocolate

Method:

Base
1. Preheat oven to 180°c or Gas Mark 4.
2. Beat the sugar and margarine together in a bowl and then add the flour.
3. Spread the mixture evenly on the bottom of a tray (I would recommend either greasing the tray or putting down some greaseproof paper).
4. Bake in the oven for 25-30 minutes then leave to cool completely before you move on to the next step.

Caramel
1. In a wet pan add the margarine, golden syrup and brown sugar.
2. Over a medium heat melt together and stir constantly.
3. Once everything has melted add the condensed milk and bring the mixture to a boil, keep stirring to prevent the mixture from sticking. Be careful at this point, caramel burns are particularly nasty (I know from experience!)
4. Do this for about 5-7 minutes until the mixture is firmer, try not to over do it because it will become too chewy and under doing it will mean it's too soft. It's quite precise and it will take practise.
5. Take off the heat and pour on to the COOLED shortbread base and evenly spread. I would also then put some hot water in the pan to stop the leftover from sticking.
6. Leave to cool on the side or in the fridge, you can't put the chocolate on until it's cooled.

Chocolate
1. Melt the chocolate in a bowl over a pan with boiling water (or if you're my mother and granny the microwave will do just fine, however, be careful the chocolate doesn't burn!)
2. Remove from the heat and then pour over the caramel and spread.

Once it's cooled again you can cut into slices. Enjoy, I know I do :)

- Emma xxx