Chocolate Caramel Squares

Chocolate Caramel Squares

Food of my youth. These are becoming my trademark offering, loved by everyone.  These are now somewhat ubiquitous in the U.K. and available in every store but the home made version is still something special.  I find the caramel is still tricky and occasionally separates just as it has reached the required color.  If this happens take the mixture of the heat and beat for a few minutes and it should return to a smooth caramel.

chocolate caramel squares
  • 1 2/3 cups of all purpose  flour
  • 1/3 cup sugar ( I put a whole vanilla pod in my sugar container so there is always a subtle vanilla flavor)
  • 1 2/3 sticks of butter ( I always use salted, so add salt if you do not)
  • 13/4 sticks butter
  • 379g tin condensed milk
  • 4 tablespoons golden syrup
  •  10oz Chocolate  ( I use half of a Trader Joe’s Belgian MILK chocolate block..experiment)
  • 1/4 sheet baking tray,


Preheat oven to 350.
Add the flour and sugar to a large bowl and rub in the butter until the mixture starts to come together, I use my Kitchenaid and mix everything until the dough starts to come away from the side.  Tip the mixture into the tin and press evenly over the base.  Prick with a fork and cook for 5 mins then lower oven to 300.  Cook for a further 35-40 mins until a golden brown.
For the filling melt the  butter and then add condensed milk and syrup.  Stirring constantly, bring the mixture to a slow boil.  Continue to stir, adjusting the heat as necessary, until the mixture has thickened and turned a light golden brown.  Pour this over the cooled shortbread and leave to set.
Melt the chocolate and spread over the fudge mixture.  Once set, cut the caramel shortbread into pieces.  Okay so this last part you can make as easy or as hard as you wish.  If you can temper the chocolate it makes for a wonderful shiny finish, sadly it is horribly complicated and not always successful so my advice is to refrigerate the tin once you have poured the chocolate over and try to catch it before the chocolate has set completely.  At this stage divide the tin into equal pieces, I generally make 48 squares per tin.
I also normally make a double batch when I am making this recipe, and freeze the other tin for later.
Print Friendly, PDF & Email
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on RedditShare on StumbleUponEmail this to someone

Related Posts

When a man is tired of London

When a man is tired of London

“when a man is tired of London, he is tired of life; for there is in London all that life can afford” Samuel Johnson 1777 What on earth would Johnson make of London now? I used to work and live in London.  My three children were […]

Print Friendly, PDF & Email
Life is a Beach. Manhattan Beach, The Hamptons and Cape Cod

Life is a Beach. Manhattan Beach, The Hamptons and Cape Cod

This summer our daughter Kat, our California Girl, decided to stay in Manhattan Beach. She asked me to come and play for a little while before she went back to school. I have been travelling back to the States quite a lot since our move […]

Print Friendly, PDF & Email

3 thoughts on “Chocolate Caramel Squares”

Leave a Reply

Your email address will not be published.