Perfect Christmas candy.
Yup, it’s one of those salty/sweet combo things. Like bacon and chocolate.
Which, by the way, all of a sudden I like bacon now. Haven’t liked it since I was 7, and now at magically 29 turning 30 in two weeks, I love the stuff.
My tastebuds have matured.
WHAT? Have I turned to the salty/sweet dark side?
Don’t expect any crazy bacon combos from me anytime soon. Except these. I may try Haley’s Pig Out Cookies. Chocolate Chip Cookies with bacon. Pretty clever if you ask me.
We’re going to start with a shortbread crust. Cut your butter, COLD butter, into your flour, until it resembles coarse peas.
Press it into a pan. I need to make shortbread.
Because, I could eat this dough by itself. Mmm.
Oh yeah, see how I lined the bottom with parchment paper? Genius!
That way you can sorta wiggle the whole pan out and cut with a large chef’s knife.
While the crust is baking, you’ll start the caramel in a pan.
Cream, butter, more butta’, sugar, calories, glucose, etc.
Use a candy thermometer and turn off the heat a degree or two before 130, because it will heat up and you can lose your whole pan in seconds.
I speak from experience. *whimper, sniff*
Take out your gorgeous golden shortbread.
Pour your gorgeous, golden caramel on top.
Don’t taste test.
Do Not. As in, if you appreciate your taste buds, you don’t want to burn them off with this hot sugar mixture.
I speak from experience. *cough.*
Then you put it in the fridge to firm up.
Make your chocolate ganache, pour it over, and return to the fridge again. Sprinkle with sea salt.
Cut it into super tiny pieces because it is insanely rich.
In fact, I’m moving so I had to use a smaller pan because my 9×13 was packed. So a 9×13 will be perfect and thinner and not so crazy intense.
But if you’re into that sort of thing, I won’t tell.
I don’t judge.
Merry, merry, merry, merry merry Christmas y’all, what’s your favorite Christmas candy?
~Peace, Love, and Salty/Sweet Y’all
Chocolate Salted Caramel Shortbread
Yield: serves 15-20
1 2/3 cup flour
10 tablespoons butter
1/2 cup sugar
1/2 teaspoon salt
1 egg yolk
1 cup butter
1 cup brown sugar
3/4 cup light corn syrup
2 teaspoons sea salt or kosher salt
1/4 cup heavy cream
1 teaspoon vanilla
8 ounces dark chocolate
1 teaspoon light corn syrup
1/2 cup butter
For the shortbread, in a bowl, add flour, sugar and salt. Cut the butter into the flour using a fork or pastry cutter. Once the mixture resembles coarse peas, lightly stir in egg yolk. Line an 9x13 pan with parchment paper, and press the shortbread into the pan. Bake at 350 for 20-25 minutes, until golden. Set aside to cool.
For the caramel, in a pan, melt butter, brown sugar, corn syrup, salt, and cream. Using a candy thermometer, bring the mixture to a boil, and cook to soft ball stage, around 235 degrees. Remove from heat, and add vanilla. Pour the caramel over the shortbread and place in fridge for 3 hours to firm up.
To make the chocolate layer, melt chocolate, corn syrup, and butter over low heat. Pour the chocolate over cooled caramel. Sprinkle with sea salt and refrigerate. Remove candy from pan and cut into squares or strips.