Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings
Julia Dowling Rutland
Recipe by Coastal Living October 2012

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
cook:
23 mins
cool:
2 hrs 10 mins
total:
2 hrs 43 mins
Yield:
Makes 18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter in a medium bowl with an electric mixer until creamy. Beat in powdered sugar and 1 teaspoon vanilla extract. Combine flour and salt in a medium bowl; gradually beat into butter mixture.

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  • Press dough into a greased, aluminum foil-lined 9- x 9-inch baking pan. Bake at 350° for 23 to 25 minutes. Set aside.

  • Combine sugar, 1/2 cup heavy cream, corn syrup, and butter in a 2-quart heavy pot. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Boil, without stirring, until mixture reaches 238° (just past soft ball stage) on a candy thermometer.

  • Combine remaining 1/2 cup cream and remaining 1 teaspoon vanilla extract; carefully pour into sugar mixture. (Mixture will bubble.) Boil until mixture returns to 238°. Pour over shortbread crust. Let stand at room temperature or refrigerate until caramel is firm.

  • Pour Chocolate Ganache over caramel, smoothing with an offset spatula. Sprinkle with sea salt. Let stand in a cool place until chocolate is firm. Cut into bars.

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