Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!
1/4 cup granulated sugar
1/2 cup butter
1 1/4 cups flour
1 tablespoon milk
3/4 cup butter
1/2 cup granulated sugar
3 tablespoons light corn syrup
1 14-ounce can sweetened condensed milk
1 tablespoon coarse sea salt
Preheat oven to 350 and line an 8×8 inch pan with parchment paper or lightly greased nonstick foil.
First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
While crust is cooling, prepare the caramel layer.
In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! – see note)
Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.