Salted Caramel Shortbread

• 3 sticks unsalted butter, plus more for the pan
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 3 tablespoons light corn syrup
• 2 tablespoons heavy cream
• 1 teaspoon instant espresso powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cider vinegar
• Flaky sea salt, for sprinkling

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
2. Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
3. Reduce the mixer speed to low; add the flour and beat until just incorporated.
4. Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface.
5. Press into an even layer, then peel off the plastic.
6. Bake until golden brown, 30 to 35 minutes.
7. Transfer to a rack to cool slightly, then remove from the pan using the parchment.
8. Cut into triangles.
9. Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat.
10. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes.
11. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar.
12. Let cool 5 minutes, then drizzle over the shortbread.
13. Sprinkle with sea salt.
14. Photograph by Andrew Purcell

butter, sugar, vanilla, flour, brown sugar, light corn syrup, heavy cream, espresso powder, kosher salt, cider vinegar, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/salted-caramel-shortbread.html (may not work)