Chocolate, Caramel, and Shortbread

Okay, so it has been a while since the last post. Truth is, I have been really busy lately and not cooking or baking much at all.

A few days ago I came across a recipe for these British yummies. Shortbread with a layer of caramel and chocolate on top. I decided right then and there I was going to make them. The recipe is fairly simple and I believe that any cook whether they be pro, or someone who only uses the microwave, can whip this up in no time.

Alright, here goes!

For the shortbread:
1/2 pound unsalted butter, softened
3/4 teaspoon salt
1/3 cup sugar 2 cups flour
1/2 cup plus 1 1/2 tablespoons cornstarch

Make the shortbread.
1. Preheat the oven to 325 degrees. Generously grease a 9 x 9 baking pan with butter.
2. In the bowl of an electric mixer, combine the butter, salt, and sugar and whip on medium speed until the butter becomes fluffy and white - about 5 minutes.
3. Turn the mixer to low and add the flour and cornstarch. Mix to incorporate.
4. Pat the dough evenly into the pan.
5. Bake for about 30 minutes, until the edges just begin to darken. The shortbread will remain white. Set aside to cool.














For the
caramel:
1/2 cup unsalted butter
1/2 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk

Next, make the caramel.
1. In a 2 quart saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk and bring to a boil, stirring constantly.
2. Continue stirring and allow mixture to boil for another 5 minutes.
3. Remove caramel from heat and stir vigorously for a few minutes.
4. Pour over shortbread and allow to set up at room temperature for at least 30 minutes.




















For the chocolate:
1 1/4 cups semi sweet chocolate, chopped

Chocolate.
1. Simply place chocolate in a microwave-safe bowl. Heat for 45 seconds, then stir and continue to heat and stir at 20 second intervals until chocolate is completely melted.
2. Pour chocolate over the caramel layer and spread evenly to cover.
3. Chill to set the chocolate - about 30 minutes.






When this is all said and done, you will have an amazingly yummy British treat. Have a cup of tea too! :) Be prepared for soft caramel, and hard chocolate and sort of a bitter taste from the shortbread. Together all of the flavors are something I haven't really tasted. I loved it though and can't wait to experiment with it!


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Popcorn

I absolutely love popcorn! It is one of my favorite snacks. I decided I wanted to make popcorn balls-- a simple recipe I was taught in my culinary class. So as I'm making the sugar mixture to pour over the popcorn, I think to myself, "man I don't really wanna ball up all this popcorn into equal sized balls."

So I didn't.

Instead, I poured the mixture over the popcorn, let it cool for about 30 second, and broke it all apart. It in a sense made kettle corn. Nothing fancy, just sugar coated popcorn.... Mmmm!

Here's my recipe:

Sugar Coated Popcorn

2 C. White Sugar
1 1/2 C. Water
1/2 C. Light Corn Syrup
1 tsp. Vanilla Extract
5 Quarts Popped Popcorn (I like Home-style popcorn)
1/2 tsp. Salt

Directions

Popcorn
1. Pop the popcorn
2. Put in an oven safe cooking pan.
3. Place in oven at 200 degrees F to keep it warm.

Sugar Coating
1. In a sauce pan combine the sugar, water, salt, and corn syrup.
2. Cook over medium heat to the hard crack stage(test this by placing a little bit of the mixture into cold water. If hardens almost instantly, it's ready.) or 290 degrees F (use a candy thermometer).
3. Stir in the vanilla.
4. When ready, slowly pour over the popped popcorn. Stir with a wooden spoon to coat each piece.
5. Let it cool for about 30 seconds. If not too hot, break apart the pieces and place into a dry bowl.
6. Enjoy with your favorite movie :)


I have learned also 1/4 tsp of peppermint extract tastes great on your popcorn! Try experimenting with your favorite flavors, but don't get crazy as it could ruin your sugar mixture.

If you want to make popcorn balls, rub butter on your hands, pour sugar onto popcorn, stir well, then grab a handful and roll into a ball. :)

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!