Caramel Shortbread
From the kitchen of Natalie
Ingredients
First Layer:
1 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup butter or margarine
Second Layer:
3/4 cup butter
1/2 cup brown sugar, packed (dark is the best)
2/3 cup sweetened condensed milk
1/4 cup corn syrup
Directions
Preheat oven to 350 degrees.
First layer:
Combine flour, confectioner's sugar and 1/2 cup butter, crumble together well.
Press into an ungreased 8x8 inch pan.
Bake for 20 to 25 minutes.
Take out of oven and cool on a rack or baking sheet.
Second layer:
Melt 3/4 cup butter and corn syrup in a heavy saucepan. Add the brown sugar and the sweetened condensed milk. Mix well; then bring to a boil.
Boil for 4 minutes stirring constantly. It burns very easily when boiling, so watch carefully.
Remove from heat, then beat with a spoon until it thickens and gets blobby. You will need to take a moment rest now and then as you beat it.
Pour the mixture over the first layer, and let chill overnight.
Invert onto plastic wrap (this makes it easier to cut through the bottom).
Cut into squares.
