Caramel Shortbread Recipe

• 1 c. All-purpose flour
• 1/2 c. Butter or possibly margarine
• 1/4 c. Corn syrup (dark is best)
• 2/3 c. Sweetened condensed lowfat milk
• 1/2 c. Icing sugar
• 1/2 c. Butter or possibly margarine
• 1 tsp Unflavored gelatin

1. An upside down toffee-like confection.
2. First Layer: Measure first 3 ingredients into bowl.
3. Crumble together well.
4. Press in ungreased 8 x 8-inch pan.
5. Bake in 350 F oven for 20 to 25 min.
6. Cold.
7. Second Layer: Heat the scond amount of butter and corn syrup in heavy saucepan.
8. Measure sugar in c.. Stir in gelatin to mix thoroughly.
9. Add in to saucepan stirring to dissolve.
10. Add in condensed lowfat milk.
11. Stir, bringing to a boil.
12. Boil 4 min stirring constantly.
13. It burns very easily when boiling.
14. Remove from heat.
15. Beat with spoon till it thickens and gets blobby.
16. You will need to take a moment's rest now and then as you beat.
17. Pour over first layer.
18. Refrigerateovernight.
19. Invert on plastic wrap.
20. This makes it much easier to cur through to the bottom.
21. Cut into 25 squares.

allpurpose, butter, corn syrup, condensed lowfat milk, icing sugar, butter, unflavored gelatin

Taken from cookeatshare.com/recipes/caramel-shortbread-99833 (may not work)