Recipe : Caramel Squares

In honour of World Baking Day, Stork sent me through some goodies including this recipe book called The Art of Home Cooking. I had a flick through at the weekend to see if anything caught my eye and decided I liked the look of the Caramel Fingers, especially as I had everything we needed in my baking cupboard.

Here's what they came out like - they actually remind me a bit of the taste of Mars Bars. Don't mind if I do ! I made Caramel Squares rather than the Caramel Fingers of the original recipe.

Caramel Squares

Base:

125g (4oz) Stork margarine

50g (2oz) caster sugar

175g (6oz) self-raising flour, sieved

Filling:

1 small or 1/2 large can condensed milk

125g (4oz) Stork margarine

125g (4oz) caster sugar

2 tablespoons golden syrup

Topping:

175g (6oz) plain chocolate

Start by preheating your oven to 180°C, 350°F or gas mark 4.

Make the base by rubbing the Stork into the dry ingredients.

Press the mixture evenly over the base of a greased 7 x 11 inch (18 x 28cm) Swiss roll tin and bake in the pre-heated oven for 15 – 20 minutes, until golden brown.

To make the filling: Place all the ingredients into a saucepan.

 Heat gently until the sugar has dissolved. Bring mixture to the boil and stirring continuously, boil the mixture for 7 minutes. 

(I decided to use a vanilla pod that I had sitting on the spice rack, begging me to do something with it !)

Spread over the cooked base and leave to cool.

Break the chocolate into a bowl and melt it slowly over a pan of hot water (or in the microwave on medium power). When melted, quickly pour it over the caramel and swirl it with a fork.

Mark out the portions before the chocolate sets, and leave to cool completely.

Cut, serve, and enjoy.

Other blogposts you may be interested in :

Recipe : Philly Cheesecake Brownies

World Baking Day recipe : Spiced Apple Cake

Mother's day recipe : Mini Carrot Cakes with Philly Icing