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Rating: 4.0/5 (41 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 323
% Daily Value**
Total Fat 8g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 12mg
Sodium 314mg
Total Carbohydrate 60g
Dietary Fiber 1g
Sugars 35g
Protein 5g
Vitamin A  27%Vitamin C  1%
Calcium  11%Iron  6%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Shortbread

Recipe Tags: Bread Recipes

Date Added: June 11, 2009


1 cup All-Purpose Flour
1/2 cup Icing Sugar
1 cup Margarine or Butter
1/4 cup Corn Syrup (dark is best)
1 teaspoon Unflavored Gelatin
2/3 cup Condensed Milk Sweetened
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1. An upside down toffee-like confection.

2. First Layer: Measure first 3 ingredients into bowl.

3. Crumble together well. Press in ungreased 8 x 8-inch pan.

4. Bake in 350 F oven for 20 to 25 minutes. Cool.

5. Second Layer: Melt the second amount of butter and corn syrup in heavy saucepan.

6. Measure sugar in cup. Stir in gelatin to mix thoroughly.

7. Add to saucepan stirring to dissolve. Add condensed milk.

8. Stir, bringing to a boil. Boil 4 minutes stirring constantly.

9. It burns very easily when boiling. Remove from heat.

10. Beat with spoon until it thickens and gets blobby.

11. You will need to take a moment's rest now and then as you beat.

12. Pour over first layer. Chill overnight. Invert on plastic wrap.

13. This makes it much easier to cur through to the bottom.

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Dietary Notes:
This recipe is low-cholesterol with 11.5mg per serving

This recipe is high in Vitamin A with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Corn, Natural Sweeteners allergies.
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