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    • Emily Hunsaker

      Salted Caramel Shortbread. Yum! Lots of other fun recipes too!

    • Bimby Bumbo

      Salted Caramel Shortbread Recipe adapted from What's Gaby Cooking For the shortbread layer: 10 tbsp unsalted butter, at room temperature 1/2 cup sugar 1/2 tsp salt 1 egg yolk 1-2/3 cups flour For the caramel: 1 cup unsalted butter 1 cup light brown sugar 3/4 cup light corn syrup 2 tsp sea salt, plus more for sprinkling on top 4 tbsp sugar 4 tbsp heavy cream 1-1/2 tsp vanilla extract - Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier. - In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing. - Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer. - Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool. - For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees. - Remove from heat, stir in the vanilla and pour caramel over the shortbread. - Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you're ready to eat them.

    • Lorie Fuller

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