I have had better millionaire's shortbread before. This recipe only gets 3 stars because it isn't very CLEAR. It does not say if you're supposed to stir the butter/milk/sugar combo in the pan or just leave it. Since it says ti beat it after it has been boiled for 5 mins. I assumed you're supposed to leave it alone (when you melt sugar you're not supposed to stir it until a certain temp.) I did that on a VERY low heat and found that the sugar was burnt and the caramel was grainy and had a lot of black bits in it. So the second time (I threw away the first batch), I melted the butter first, then added the condensed milk, then the syrup and then the sugar, mixed it and let is get to a boil on the lowest heat possible and yet again, the sugar burnt. I accepted defeat and used it anyway, it tasted very good, just like twix but it just didn't look smooth or golden. The shortbread too, was grainy, nut velvety smooth and buttery rich like the shortbread I'm used to. I looked up other caramel shortbread recipe and almost all call for caster sugar and not granulated sugar, which would result in a finer shortbread. Also, on its own it tastes bland, I'd suggest to add some salt to it. All in all, it tastes good but isn't great, I'd definitely look for a different shortbread recipe and stir the caramel the whole time until thickened.
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I have had better millionaire's shortbread before. This recipe only gets 3 stars because it...