In my last post (Red Velvet Cupcakes), I spoke about inheriting my love of cakes and anything sweet from my grandmother. I suppose you could call this a continuation from my last blog post. The reason for this continuation is because I feel that the rest of this story deserves its own post, devoted entirely to it. And its own post it shall have.
My grandmother passed away when I was very young. I don’t remember much about the funeral, except that it was a celebration of her life. One of the few things I remember is tears and smiles. Sadness and happiness. Happiness being an emotion which was present as family members reminisced on memories of my grandmother, memories which will last a lifetime and will live on forever in our hearts.
I have a vivid memory of sitting in my grandmother’s house after her funeral. The food in her cupboards and refrigerator were taken out and shared among those present. A few of my cousins and I were handed slices of black forest gateaux. There were a number of other cakes that had been sitting, undisturbed in the fridge. I was kindly told to help myself to anything that I wanted as one of my older cousins had seen how quickly I devoured my slice of cake.
I will always remember this kind, warm hearted woman for many things. For coaxing a smile from a shy younger me, for making me laugh until tears ran down my cheeks, for filling my tummy with glorious desserts, for passing on her coveted sweet tooth to a little girl who loved and will always love her dear grandmother and lastly, but not least, for just being her.
I dedicate this recipe to her and I hope that my baking creations to date would make her smile.
For the base:
400g shortbread biscuits, crushed
50g unsalted butter, melted
For the caramel:
150g unsalted butter
150g brown sugar
1 can of condensed milk
For the topping:
200g chocolate, melted
Line a rectangular tin with baking paper.
For the base, mix the crushed shortbread biscuits with the melted butter and lightly press into the prepared tin. Chill for 20 minutes.
For the filling, place the butter and sugar into a heavy based saucepan and stir over a medium heat until the butter has melted and the sugar has dissolved. To make the caramel, add the condensed milk, stirring continuously until the first bubbles appear on the surface. Immediately remove from the heat and pour onto the biscuit base, smoothing the mixture with the back of a metal spoon.
Chill for approximately one hour.
Pour the melted chocolate over the caramel, leaving to harden for an hour or two.
When cutting into slices, in order to make the chocolate easier to slice, pour boiling water over the blade of a sharp knife.
The caramel slices can be stored in an airtight container for up to 3 days.