For the shortbread
50g caster sugar
175g plain flour
For the caramel
397g can condensed milk
100g caster sugar
4tbsp golden syrup
300g dark chocolate
100g white chocolate
For the shortbread, place the butter and sugar in a bowl. Beat with a wooden spoon until light and fluffy, then mix in the flour, until well combined. Press the dough into a greased 30 x 20cm tin. Bake at 180C for 15min or until golden brown. Set aside to cool in the tin.
For the caramel, place the condensed milk, butter, sugar and golden syrup in a heavy based pan. Stir with a wooden spoon over a low heat until the butter has melted. Then increase the heat to a gentle boil. Stirring all the time, cook the mixture for 5 min or until a golden caramel, thick and fudgey. Keep an eye on it at all times, stirring constantly, as it can burn in seconds. Leave the mixture to cool slightly then pour over the base and leave to set.
Break the dark and white chocolate up into small pieces and place in separate bowls. Place the bowls over a pan of hot water. Stir until melted and smooth. Then pour the dark chocolate over the caramel and smooth with a smooth bladed knife. Then spoon over the melted white chocolate. With the tip of a knife drawn through the chocolates swirl them together to make a marble patten. Chill to set then cut into squares.
HEALTHIER AT HOME After four days of making caramel I felt as though I was on a permanent sugar high and I hadn't even eaten it! Replace the caramel with the following recipe for an amazingly good, sugar free version of Millionaire's Shortbread. Place 350g pitted Medjool dates in a food processor with a pinch of salt and 3tbsp coconut oil. Blitz together until the mixture is thick and sticky and there are no visible dates.
Did you know?
If you get splashed on your hand/ arm by bubbling caramel and it burns you. Move the pan away from the heat, then place your hand/arm under cold running water for 20min. It may seem boring but believe me it works!