Comments on: Salted Caramel Millionaires Shortbread!

By: Jane's Patisserie

Jane's Patisserie — Mon, 27 May 2024 09:23:11 +0000

In reply to Helen. If it's splitting and the sugar has dissolved before hand correctly, it's likely the heat is too much and it's caused the caramel to split x

By: Helen

Helen — Sun, 26 May 2024 14:01:39 +0000

Every time I make this, my caramel splits and goes grainy! Where am I going wrong?
The butter leaks out of the caramel when I pour it onto the base.
The caramel itself is always grainy not smooth despite me melting everything gently before boiling.

By: Jane's Patisserie

Jane's Patisserie — Sat, 25 May 2024 08:33:13 +0000

In reply to Mathias. I usually use a knife that is larger than the size of the traybake so I can cut down in one go rather than having to cut several times. You also need a super sharp knife and make sure you compact down the shortbread ingredients well before baking x

By: Mathias

Mathias — Fri, 24 May 2024 19:13:05 +0000

Hi Jane, great recipe! I only have some trouble cutting through the shortbread when the millionaire shortbread is finished… It crumbles and bits of shortbread separate from the caramel… Any suggestion to have a clean cut?
Thanks in advance!

By: Roy

Roy — Sat, 18 May 2024 10:07:06 +0000

Made them with caramel & white chocolate the caramel split but fixed it with online tips & they taste amazing

By: Jane's Patisserie

Jane's Patisserie — Thu, 11 Apr 2024 11:28:32 +0000

In reply to Diditagain. In the UK our condensed milk is sweetened! x

By: Diditagain

Diditagain — Sat, 24 Feb 2024 21:45:45 +0000

Hi, I’m making this for the first time and I live in France so the choice of ingredients are a little different. I have the choice between sweetened or non sweetened condensed milk, which one would you suggest? Thank you

By: Jane's Patisserie

Jane's Patisserie — Mon, 30 Jan 2023 11:57:39 +0000

In reply to Zennie. Hiya! Yes, this should be fine! Enjoy! x

By: Jane's Patisserie

Jane's Patisserie — Mon, 30 Jan 2023 11:22:34 +0000

In reply to Zara. Hiya! Either way works, as long as it is the right consistency it should be fine! Take a look at my recipe videos on my social media channels for some more tips x

By: Zennie

Zennie — Thu, 26 Jan 2023 10:53:23 +0000

Can I make these with gluten free flour

By: Zara

Zara — Thu, 19 Jan 2023 04:27:56 +0000

Can I ask why you use the all in one method for the caramel here rather than doing the water and sugar starter like in your caramel sauce recipe? Are they produce different things? I’m just worried my caramel never made it that dark in colour even though I left it for a good few minutes longer than suggested?

By: Jane's Patisserie

Jane's Patisserie — Sun, 06 Mar 2022 13:30:08 +0000

In reply to Jenny. Yes, if it has been boiled for too long you can't really recover it unfortunately!

By: Jenny

Jenny — Sat, 26 Feb 2022 21:14:59 +0000

In reply to Abbie. Hi I've just made these and my caramel has set like toffee it's so hard should I start again as I think it will break my teeth.

By: Jane's Patisserie

Jane's Patisserie — Mon, 31 Jan 2022 13:29:50 +0000

In reply to Michelle. Hiya! Yes this should be absolutely fine! Hope this helps x