Receta Salted Caramel Bars...
Bad news all around today...the oven repairman didn't show...oh wait, let me rephrase that...the repairman who was supposed to come and fix my piece-o-crap-JENN-AIR oven didn't show...there, that's better! He called...I didn't get to the phone in time but when I saw who it was I immediately called back and got his voice mail...I said, in my sweetest voice, I'm here! I'm here! Please come! Then I waited. He did not come...so I called his phone again...and again got his voice mail..."Hello, you've reached Glen, I'm helping another customer right now...blah, blah, blah..." I told Glen I was home and waiting and ANY TIME would be fine....then I waited. He did not come. Okay, so it was Friday afternoon...Glen had other plans and decided to call, hang up and then not answer my calls so he could take off early - isn't that how it works?!? I'll have to wait until Monday morning to reschedule. I loathe JENN-AIR and GLEN - whoever he is. Can you take some more bad news? The mister was not incarcerated...(see previous post) so no rest for the weary, that would be me. And here's one more piece of bad news - brace yourselves, it's a biggie...my plastic Frosty The Snowman who I proudly display in my front yard each Christmas season, along with Mrs. Frosty and Baby Frosty, has died. No amount of new light bulbs have been able to resuscitate him...so while Mrs. Frosty and Baby Frosty glow brightly in the dark of night, Frosty himself sits - unlit - frozen - not casting even a scintilla of a shadow on the smallest piece of grass. Fortunately I had some of these delightfully delicious treats to soothe my soul...
Rich shortbread topped with a creamy, smooth and slightly chewy caramel...sprinkled with a bit of sea salt for a surprising savory taste...you're going to love these! But, let me caution you on the caramel...don't leave the stove while making it....as soon as it begins to boil, stir like crazy and stay stirring for 5 minutes. Not 6 minutes or even 5 1/2...if you leave it on the stove too long you'll end up with a beautiful looking bar that is covered in hard-unable-to-cut-chew-enjoy-caramel-toffee. Timing is everything on this one!
Notice how my caramel is just a bit droopy...although it stays on the bar...it probably could have used another 30 seconds on the stove...but I've already forgiven myself for jumping the gun at 4 minutes and 30 seconds...because these were SO good...5 dangs...coma worthy.
- Salted Caramel Bars - Adapted from the December 2009 Ladies Home Journal
- Shortbread:
- 10 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg yolk
- 1 2/3 cups all-purpose flour
- Caramel Topping:
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 6 tablespoons light corn syrup
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Make shortbread: Preheat oven to 350 degrees. Line a 9 x 9-inch pan or an 11 x 7-inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides. In a bowl, stir together the butter, sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough, which will be very crumbly, to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, then freeze 5 to 7 minutes until firm. Bake until light brown, 25 to 30 minutes.
Make caramel topping: In a small, heavy saucepan over medium-high heat, combine all ingredients; cook and stir until sugar is dissolved. Bring to a boil and once mixture begins to bubble, stir constantly until thickened for 5 minutes. Remove from heat and mix in the vanilla. Pour on top of warm or cooled shortbread. Let cool in pan for at least 2 hours. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into 1x2-inch bars or 1 1/2-inch squares and sprinkle lightly with sea salt flakes. Makes 36.
"Forgiveness is the economy of the heart... forgiveness saves the expense of anger, the cost of hatred, the waste of spirits." ~ Hannah More
One year ago: Chocolate Covered Marshmallows
Two years ago: Lori's Caramels