Millionaire Shortbread

What exactly do you mean by not caramelly? Are you referring to the taste, the look, the consistency, or something else?

-- Chef Nicky - Cake Over Heels (Singapore) - http://www.cakeoverheels.com - http://www.facebook.com/cakeoverheels

Hi thank you for replying x

It was lighter in colour, more smooth and softer and tasted a bit like condensed milk as opposed to caramel x

-- Kirsty, Scotland

Any type of sugar that is cooked to a brownish color can be called caramel. The taste of caramel will naturally take on the taste of the type of sugar you use. You can make caramel with white sugar, brown sugar, honey, glucose, corn syrup, condensed milk… you can even make caramel with soft drinks like coke or root beer… as long as there is a high sugar content, it can be caramelized. The color of caramel depends on how long you cook it. if you want a darker color, just cook it longer. if you want the caramel to set harder and thicker, cook it at a slightly lower temperature for longer, so that more water evaporates.

The most common type of caramel you’re probably thinking about is just made with normal sugar, that has some cream added to it at the end, but there’s a whole world of different possibilities out there to try :)

-- Chef Nicky - Cake Over Heels (Singapore) - http://www.cakeoverheels.com - http://www.facebook.com/cakeoverheels

Hi there!! thank you so so much!
That helped loads!!! thank you :D xx

-- Kirsty, Scotland

I once made millionaire shortbread using using Mary Berry’s recipe.
http://uktv.co.uk/food/recipe/aid/516853

I was pretty happy with the result, It tasted nice and was set nicely. Have a look here.
http://www.facebook.com/photo.php?fbid=365111056912837&set=a.365111050246171.87168.318899878200622&type=3&theater

-- https://www.facebook.com/sweetlybakeduk

Thank you soo much I will try that one also!! :D

-- Kirsty, Scotland

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-- Kirsty, Scotland

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-- Kirsty, Scotland

Comment thing not working lol! x How did you get your chocolate cut so straight? lol

-- Kirsty, Scotland

Hope I’m not too late to help!! I make at least two trays of this nightmare stuff a week and you always have to cook the caramel longer than it says on the recipe, or so I’ve found out! I sometimes stand there for an hour stirring it! Don’t be tempted to turn the heat up too high too quickly or it will split, just keep going on a gentle heat until it get’s really thick, heavy and darker in colour. I use golden syrup instead of brown sugar for a smoother caramel. Score your chocolate before it has fully set then cut right through again when it is set. Hope that helps x

-- Helen Ward, Amelie's Kitchen http://www.facebook.com/amelieskitchen