One reads that Mars Inc. (the manufacturer) now plans to stop selling candy with more than 250 calories in them. This is part of an ongoing effort on their part to improve nutritional value of their products and sell them in a responsible way. Heck, I don't know, if they reduce the candy size I'll just double, triple or quadruple the amount I'd eat normally.
Shortbread
150 gms unsalted butter, softened (make sure the butter is softened - I broke my hand beater thinking it was 'soft' enough)
1/4 cup sugar
1.5 cups flour with 4 tbsp cornflour added (the recipe calls for cake flour - this the substituted version)
1/4 teaspoon salt
2 tablespoons ground rice (rice blitzed in a grinder until it is able to pass through a fine sieve)
Make the Shortbread:
- Preheat the oven to 175°C. Line a 9-X-13-inch baking pan with parchment paper (or even foil).
- Cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt. The dough will be crumbly but should hold together when you squeeze it.
- Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown.
- Remove from the oven and allow to cool on a rack to room temperature.
Caramel
2 cups sugar
3/4 cup Lyle’s Golden Syrup (I guess any other brand also should work)
1/2 cup water
1 teaspoon fresh lime juice (thats juice from half a lime)
1 cup cream
1 cup sweetened condensed milk
Salt for sprinkling over the caramel layer (I used Fleur de Sel)
Make the Caramel:
- Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water.
- Place the pot on medium-high heat and bring to a boil. Make sure no sugar crystals are sticking to the side.
- When the sugar syrup starts to turn a dark golden test it by dropping it in a bowl of water - when the caramel cools it will be soft yet hold.
- Carefully whisk in the cream. Stir until smooth, add the condensed milk.
- Return the pan to the heat and stir constantly over medium heat. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the salt.
- Allow to set. This will take about 2 hours.
Chocolate layer
150 gms bittersweet chocolate, chopped (I used a combination of milk & dark)
2 tablespoons butter
- Melt the chocolate and butter in the microwave. Make sure you stir the chocolate at 30 second intervals.
- Once completely melted pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.
- Place in the refrigerator to set.