I love caramel squares but I don’t make them too often because they are a little bit time consuming. However, I made these recently for a good friend of mine who is slightly obsessed with them. She has gone abroad working for the year so for her goodbye tea-party she requested I make her these caramel squares. This is a simple enough recipe but just be sure to keep stirring the caramel, you would be surprised at how quick it can burn!
For the base:
100g caster sugar
60g light brown sugar
250g plain flour
For the caramel:
50g light brown sugar
200ml condensed milk
1. Preheat the oven to 180°C.
2. Beat the margarine and the two types of sugar together in a bowl. Add the flour and bring the mixture together using your fingertips. Alternatively you could use an electric mixer.
3. Press the mixture into a lined baking tin and place it into the oven for 20 – 30 minutes or until golden brown in colour.
4. Meanwhile, place the margarine, sugar and condensed milk into a saucepan and heat it gently, stirring continuously until all the ingredients have combined. Gradually bring the mixture to the boil and keep stirring until it has thickened. (The stirring is so important as it can burn extremely easily!)
5. Pour the caramel over the biscuit base and leave it to cool and set.
6. When it has set, melt the chocolate in a bowl over a pot of simmering water and spread it over the caramel.