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Caramel Shortbread

 

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1 c All-purpose flour

1/2 c Icing sugar

1/2 c Butter or margarine

1/2 c Butter or margarine

1/4 c Corn syrup (dark is best)

1 ts Unflavored gelatin

2/3 c Sweetened condensed milk

An upside down toffee-like confection. First Layer: Measure first 3 ingredients into bowl. Crumble together well. Press in ungreased 8 x 8-inch 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.

By Jean Pare

 

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