Salted Caramel Shortbread
By Jacky H
- Salted Carmel layer:
- 1 recipe shortbread
- 1 cup butter
- 1/4 sugar
- 1 1/4 cups packed brown sugar
- 3/4 cup light corn syrup
- 1 tsp sea salt
- 1/4 cup half and half
- 2 tsp vanilla
Preheat oven to 325 degrees/
Make shortbread. Spread onto cookie sheet or 9x13 pan and bake until done. Spread aside to cool as you prepare the caramel.
Mix together butter, sugar, brown sugar, corn syrup, sea salt and half and half in a sauce pan.
Cook over medium heat until the caramel has reached a warm golden brown color.
Remove from the heat, add vanilla and beat until creamy with a wooden spoon.
Pour onto the prepared shortbread crust and allo to cool for about 10 minutes. Cover with saran wrap and place into the refrigerator for 1-3 hours or overnight to allow caramel to firm.
Remove from the refrigerator about 20 minutes before serving. Cut into small servings.