MILLIONAIRES' SHORTBREAD

Happy Holidays!

There is only one millionaire's shortbread recipe, all the rest fails.

Once upon a time I made this for the delight of my family. And then one day I grew impatient and ran into problems with the caramel. It remained runny. But it seems I wasn’t the only one. People solved the caramel problem in a variety of ways, thicker shortbread, thinner caramel layer, adding corn syrup, cream, honey, and even cooking the caramel inside the can. The varieties are endless. But the real damage was done by "the experts". In retrospect I wonder how much contribution they got from the makers of corn syrup. What is it with Americans and corn syrup anyway? North American test kitchens notoriously cater to an overly sweet palate, one that is not lost on European visitors.

All you need for the caramel is sweet condensed milk, a bit of real brown sugar and unsalted butter. If the caramel layer calls for just one more ingredient, don't bother with the recipe. It will be a waste of your time and ingredients. You need bittersweet chocolate with 70% cacao content. Semi sweet chocolate will simply not do. As for using chocolate chips... I have no words for that kind of thinking. The aim is to thicken the caramel to a soft sliceable consistency. Cook it over low heat and keep stirring.  It will thicken... eventually... in 15 to 20 minutes. Just don't raise the temperature. Make sure the caramel is poured on the still warm base or it will separate when cut into bars. 

MILLIONAIRES' SHORTBREAD

Base:

1/2 cup butter

2 Tbsp sugar

1-1/4 cups flour

Filling:

1 can of 300 mil Sweetened Condensed Milk [1]

1/2 cup butter

3 Tbsp Demerara sugar [2]

Topping:

6 squares of bittersweet chocolate [3]

1.5 Tbsp butter

coarse salt to taste

The Must Read Facts:

1. The recipe will not work with light condensed milk. 

2. Demerara sugar has a deep, rich, earthy molasses flavour. Demerara sugar is not interchangeable with lighter brown or yellow sugars; those are white sugars in disguise without depth of flavour. 

3. Bittersweet chocolate should contain about 70% cocoa solids.[Semi sweet chocolate contains only 50% to 62% cocoa solids]  

• In a bowl, combine softened butter, flour and sugar.
• Line a small square baking pan with parchment paper.
• Press dough into the prepared pan, building it up on the sides.
• Prick the bottom with a fork.
• Bake at 350F for 20 minutes until golden.
• Meanwhile make the caramel..
• Place a medium size heavy pot on medium heat. 
• Pour the sweetened condensed milk, butter, and demerara sugar into the pot and start stirring.
• As soon as you think the mixture is bubbling, it won't be self evident at first, reduce the heat by a notch. I reduced the heat twice during the 20 minutes I cooked the caramel. The mixture will thicken and darken slightly. Remove the thickened caramel from the heat and pour it over the still warm base.
• Spread it out evenly and refrigerate for about 30 minutes or until firm.
• Meanwhile place the bittersweet chocolate in a microwavable bowl.
• Microwave on half power for 40 seconds and stir.
• Repeat until all the chocolate melts.
• Stir in 1.5 Tbsp of butter.
• Pour over the caramel layer and tilting the pan spread it out evenly.
• Sprinkle the top with coarse sea salt.
• Chill completely.
• Score and cut into small squares with a sharp knife.