Recipe - Caramel Shortbread

1 cup Allpurpose flour
One half cup Butter or margarine
One fourth cup Corn syrup (dark is best)
2/3 cup Sweetened condensed milk
One half cup Icing sugar
One half cup Butter or margarine
1 teaspoon Unflavored gelatin

From: "0000000ccccccc" wlockman@ra1.randomc.com

Date: Tue, 21 May 1996 22:31:40 +0000

An upside down toffeelike confection.

First Layer: Measure first 3 ingredients into bowl. Crumble together well.
Press in ungreased 8 x 8inch pan. Bake in 350 F oven for 20 to 25 minutes.
Cool.

Second Layer: Melt the scond amount of butter and corn syrup in heavy
saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
boil. Boil 4 minutes stirring constantly. It burns very easily when
boiling. Remove from heat. Beat with spoon until it thickens and gets
blobby. You will need to take a moment's rest now and then as you beat.
Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
it much easier to cur through to the bottom. Cut into 25 squares.

Source: Company's Coming 150 Delicious Squares By Jean Pare'

Shared By Kaitlin Young

Posted to Master Cook Recipes List, Digest #93