I found a tin of Condensed Milk in the cupboard, left over from the Well Bread! days (I can't remember what I bought it for, I think it was for biscuits) and as we are between Totnes Good Food Markets I decided to make some millionaires Shortbread.
Linda of Red Earth Kitchens makes a peerless piece but she has threatened to stop as nobody buys it.(except us) I reckon I need to learn how to do it in case supplies are disrupted.
First off, I made the base, 325g Plain Flour, 200g Butter and 100g Caster Sugar, all rubbed in together and pressed into a lined baking tin 20x30cm (8x10 inch)
This was baked for 35 minutes at 140°C and set to cool in the fridge.
Next the caramel, melt 150g butter and 150g light brown sugar in a pan,
add a tin of Condensed Milk (397g) and simmer for about 8 minutes, I used my Induction hob set on 100°C and kept stirring. You will feel the mixture thicken.
Pour over the base and smooth out, return it to the fridge.
When the top is set, melt 400g chocolate, I used 200g each of Plain and Milk and the microwave,(people will tell you not to use a microwave but I like to live on the edge. Be careful though and just heat for 20 seconds at a time, stirring before re-heating)
Then pour over the set caramel and smooth out, return to the fridge.
Then be patient, this is the hardest part of the job!!
Give it at least 3 hours before you cut it, overnight would be best really because everything has to be set or it will ooze. After 1 hour the edges were setting but the middle was still soft, as you can see.
but after another hour it was almost there.
The moment of truth, I lifted it out of the tray and removed the paper,
then cut into portions.
Not a bad morning's work.