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Salted Caramel Shortbread

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Salted Caramel Shortbread

Salted Caramel Shortbread

For the Shortbread layer:

10 tbsp unsalted butter, at room temperature

1/2 cup sugar

1/2 tsp salt

1 egg yolk

1-2/3 cups flour

For the caramel:

1 cup unsalted butter

1 cup light brown sugar

3/4 cup light corn syrup

2 tsp sea salt, plus more for sprinkling on top

4 tbsp sugar

4 tbsp heavy cream

1-1/2 tsp vanilla extract

- Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier.

- In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.

- Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.

- Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

- For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees.

- Remove from heat, stir in the vanilla and pour caramel over the shortbread.

- Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you're ready to eat them.

Dec recipe kit by Maurine

Font: Baroque Script and Caslon Ant T


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Registered: March 2008
Posts: 1,565
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Date: Thu December 13, 2012
Views: 176
Dimensions: 600 x 399
Keywords: salted caramel shortbread

Maurine Stettler

theStudio Designer
I don't think I'd need to worry about refrigerating these -- they'd probably be eaten before they could ever make it to the fridge! What a yummy recipe and cute card!
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#2 Mon December 17, 2012 00:32


theStudio Warhol
Love the snow you added under the tree...and using the tape as a rug?! awesome.
#3 Thu December 20, 2012 19:36


Chit Cat
Great card and the recipe sounds so good. Thank you
#5 Thu January 17, 2013 12:07

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