Salted Caramel Shortbread

Salted Caramel Shortbread

For the shortbread layer:

10 tbsp unsalted butter, at room temperature

1/2 cup sugar

1/2 tsp salt

1 egg yolk

1-2/3 cups flour

For the caramel:

1 cup unsalted butter

1 cup light brown sugar

3/4 cup light corn syrup

2 tsp sea salt, plus more for sprinkling on top

4 tbsp sugar

4 tbsp heavy cream

1-1/2 tsp vanilla extract

- Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier.

- In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork.  Add the egg yolk and continue mixing.  

- Add the flour and use your hands to combine the dough until coarse crumbs form.  Transfer the dough into the prepared pan and press it down into one even layer.  

- Refrigerate for 30 minutes.  Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown.  Set aside to cool.  

- For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream.  Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees.  

- Remove from heat, stir in the vanilla and pour caramel over the shortbread.  

- Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares.  Store caramels in the fridge until you're ready to eat them.

(Source)