Caramel shortcake
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 3,117.7
- Total Fat: 127.1 g
- Cholesterol: 409.2 mg
- Sodium: 2,264.8 mg
- Total Carbs: 345.4 g
- Dietary Fiber: 1.3 g
- Protein: 153.4 g
View full nutritional breakdown of Caramel shortcake calories by ingredient
Introduction
This is a tricky but delicious desert to make. This is a tricky but delicious desert to make.Number of Servings: 15
Ingredients
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Basic needs for this recipe:
Butter, flour, sugar, syrup and milk!
Directions
Heat up the oven at 180 degrees Celcius. You'll need a short baking container (preferely square) Mix the 4 cup butter (115g) with the 6 cup flour (175g) and 2 cup sugar (55g) in a bowl.
When it's solid you can put it into the container and smooth the surface out with a spoon. Put it into the oven and bake it for about 20 till 25 minutes. (golden brown)
While that is baking you can start on the top layer.
Put the remaining butter, sugar, syrup and milk in a pan and heat it carefully.
When the sugar melts let it cook for about 6 till 8 minutes, but you can better be more carefull and go slower (less chance of burning) While everything is melting and getting more thicke you should keep stirring. (I recommend a second person for doing that while prepping the next move)
After everything thickens, I used a strainer to make sure there were no lumps in it.
When the oven is done then, you can get the bottom out and poor the caramel mix in. Make sure it evens out and put it in the fridge to harden.
After an hour or so, you can cut it and enjoy!
Serving Size: Makes about 15 small pieces
Number of Servings: 15
Recipe submitted by SparkPeople user JENTASELEI.
When it's solid you can put it into the container and smooth the surface out with a spoon. Put it into the oven and bake it for about 20 till 25 minutes. (golden brown)
While that is baking you can start on the top layer.
Put the remaining butter, sugar, syrup and milk in a pan and heat it carefully.
When the sugar melts let it cook for about 6 till 8 minutes, but you can better be more carefull and go slower (less chance of burning) While everything is melting and getting more thicke you should keep stirring. (I recommend a second person for doing that while prepping the next move)
After everything thickens, I used a strainer to make sure there were no lumps in it.
When the oven is done then, you can get the bottom out and poor the caramel mix in. Make sure it evens out and put it in the fridge to harden.
After an hour or so, you can cut it and enjoy!
Serving Size: Makes about 15 small pieces
Number of Servings: 15
Recipe submitted by SparkPeople user JENTASELEI.
Member Ratings For This Recipe
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PAMNANGEL
