Salted Caramel Millionaire's Shortbread Recipe
Ruby has used her salted caramel fudge sauce for this deliciously gooey millionaire's shortbread. If you're not a fan of salted caramel, vanilla fudge sauce works just as well!
You will need;
4oz/110g Soft, salted butter
2oz/55g Caster Sugar
6oz/170g Plain flour
1 x Bottle of Ruby's Salted caramel or vanilla fudge sauce
7oz/200g Milk Chocolate
1oz/30g White chocolate (optional)
Method
Work the butter until soft in a mixing bowl.
Mix in the sugar until creamed, but do not beat in any more air than necessary. Gently mix in the flour until you have the consistency of shortcrust pasty.
Press the mixture down firmly and evenly into a 7" springform cake tin and bake at 180°c for 20-25 minutes (until firm with a light golden brown colour).
Now this is the best bit; Shake the fudge sauce bottle well and empty into a heavy based pan. We don't like to leave any fudge sauce behind, so add two tablespoons of boiling water to the bottle and give it a shake with the lid on. Add to the pan.
On a low heat, bring the sauce slowly to a gentle boil, and boil for five minutes. Stir occasionally. Do be careful at this point, as the sauce will get extremely hot!
Just look at that goo! If you prefer your millionaire's to be less gooey, boil for a further 2-3 minutes.
Allow to cool in the pan for at least 20 minutes, before pouring on top of your shortbread. Give the tin a gentle shake from side to side to make sure that the sauce is evenly distributed, then leave to set for at least an hour.
Once the sauce is cool, melt the milk chocolate gently in a bowl over a pan of simmering water and pour on top of the caramel. Again, give the tin a little jiggle to make sure that it's evenly distributed.
If you would like to make the top look pretty, melt the white chocolate and dot small teaspoons of it onto the milk chocolate. Drag the tip of a knife or a bamboo skewer through the white chocolate to make swirls. Don't forget to give it another quick jiggle!
Allow to cool, and enjoy!
