Caramel Thumbprints

Shortbread, chewy caramel, and a drizzle of chocolate.

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Ingredients

• Shortbread

  170g butter, softened

  1/2 cup sugar

  2 egg yolks

  vanilla

  1 1/2 cups flour

• Caramel

  1/2 cup sugar

  30g butter

  1/4 cup corn syrup

  pinch of salt

  120ml evaporated milk

  vanilla

• 40g milk chocolate

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Method

Shortbread

• Preheat oven to 375°F/190°C. Line a sheet pan with baking paper.

• In a stand mixer, beat the butter, sugar, egg yolks and vanilla until creamy. Add the flour. Cover and refrigerate for an hour.

• Shape dough into balls (used tbsp), then indent (used tsp).

• Bake 10-15 minutes or until edges begin to brown.

Caramel

• Melt the sugar, butter, corn syrup, and salt in a sauce pan over medium heat.

• Once the mixture comes to a boil, add the evaporated milk slowly.

• Bring the mixture to 232°F - 235°F / 111°C - 113°C. Remove from the heat and add some vanilla.

Assembly

• While the caramel is still hot, dollop in the indentations.

• Drizzle with melted milk chocolate.