Ingredients
1 1/2 cup butter, softened, divided
1/2 cup sifted cicing sugar
1/4 tsp salt
1 1/4 cup all purpose flour
1 can sweetened condensed milk
3 tbsp corn syrup
1 tsp vanilla
3 squares semi sweet chocolate, melte, d
Directions
Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar
and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave
on high for 6-8 minutes, stirring after each minute, or until mixture
turns a light caramel colour. Stir in vanilla. Spread over warm
shortbread. Drizzle with chocolate. Chill until firm. Cut into bars.
Store covered at room temperature. Makes 24 bars.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Servings: 24 servings
Chocolate Caramel Shortbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Candy; Chocolate; Dessert
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into distant history, in truth as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, we find a couple of interesting cookery books from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of that period. For the centuries that followed, the powerful and rich tried to serve up the best banquets, and because of this cooks and their recipes were much in demand. However, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and writing down popular recipes of the day. By the time we get to the 20th century, cookbooks are increasing in popularity due to higher levels of literacy, more free time and having more disposable income. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Caramel Shortbread recipe.
