Okay, so I followed the recipe and read the reviews after.. Oops. For starters, I pressed the shortbread into a square pan, lined with parchment paper. I baked it for about 5-6 minutes. It had a touch of golden brown on the outer edges. I did not poke the shortbread at all. Meanwhile I cooked the caramel mixture on the stove. I had the temp. at medium. It came to a boil and I did not touch it. That's my assumption from reading the recipe. After only 3 minutes I stirred the mixture. It started to darken, but not burn. I immediately took the mixture off the burner and began stirring for 3 minutes. I then took the shortbread from the oven, and poured the hot caramel over it. I placed the squares in the freezer for an hour. Once the caramel was hard I took them out of the freezer and removed the parchment paper. I didn't have any chocolate chips so I used some hot fudge sauce I had in the fridge. No, it won't harden, but that's okay, I'm keeping them in the fridge. I did taste them, and the cookie was a little crumbly, not it was not a huge mess like others suggested. The caramel was so soft and delicious. The hot fudge complemented the not so sweet cookie wonderfully. I just might make this caramel again only as a sauce for ice cream. Yum!
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Okay, so I followed the recipe and read the reviews after.. Oops. For starters, I pressed the...