This by far, has to be one of my guiltiest of pleasures! It may take time and effort, but like all delicious things, it certainly is worth every second.
§ Two packets of shortbread biscuits (2 packets for 6 people)
§ Two large slabs of Milk Chocolate
§ One tin of condensed milk (you can buy caramel but it doesn’t taste quite the
same as making your own!
§ Cream
§ Boil the condensed milk for three hours in boiling water, making sure the
water is covering the tin
§ Crush the biscuits into fine crumbs and pour into a bowl
§ Add two tablespoons of salted butter into the crumbs and place in the
microwave for one minute or until the butter has melted.
§ Mix the melted butter and crumbs together until slightly wet (Don’t add too
much butter otherwise the crumb mixture will not bake in the oven.
§ Spoon the crumbs and butter into a tin and press down with the back of a
tablespoon
METHOD
When the condensed milk has boiled for 3 hours take it off the stove and allow it to cool for at least half an hour.
Place the tin of shortbread in the oven on 180 degrees and bake until golden
and brown (only needs about 10 – 15 minutes).
Once the base is ready, pop into the fridge until the base cools.
Take the biscuit base out of the fridge and using a spatula, spread the caramel all over the biscuit base and place back in the fridge.
Take the two slabs of chocolate and put into a glass bowl into the microwave on high for 1 minute. When you take out the chocolate, you will see it has begun to melt slightly.
Pour a tablespoon of cream into the chocolate and mix slowly until the cream and chocolate have combined to make a lovely, shiny ganache. Keep popping back into the microwave for short bursts of 10 seconds to continue to melt the chocolate. You may need to add a bit more cream and a little milk. You do not want to overheat the chocolate and cream otherwise it can separate. (This process takes a bit of time, but it is worth it!) Once the mixture is shiny and glossy, it’s ready!
Take the biscuit base and caramel out of the fridge and using a spatula spread the chocolate all over the caramel which should be cool.
Place back into the fridge to set and then after about ten minutes, cut into squares and get ready to eat!!!
Yours in writing