Refrigerate 1 to 2 hours
- 1 stick butter
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour*
- 1 stick butter
- 1/4 cup packed Imperial Sugar Light Brown Sugar
- 1/4 cup packed Imperial Sugar Dark Brown Sugar
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons Maldon sea salt
- 1 cup heavy cream
- 12 ounces high-quality dark chocolate, chopped
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F and grease a 9 x 9 inch baking dish.
- In bowl of a stand mixer, beat butter and sugar until creamed and fluffy. Add salt and vanilla and combine. With mixer on low speed, slowly add in flour and mix just until incorporated. Transfer mixture to prepared baking dish and pat into an even layer.
- Bake shortbread for 15-16 minutes until edges are golden brown. Cool completely on a wire rack.
- While shortbread cools, make the caramel sauce: combine sweetened condensed milk, butter and brown sugar in a sauce pan over medium heat. Allow butter to melt, stirring occasionally. Slowly bring mixture to a boil, reduce the heat and continue to stir until mixture reaches a caramel color, about 8 minutes. Stir in the Maldon sea salt. Pour the caramel over cooled shortbread. Transfer dish to refrigerator for 30 minutes for caramel to set.
- In final minutes of refrigeration, prepare ganache. Place chopped chocolate in a medium heat-proof bowl.
- Heat heavy cream over medium heat. When cream is steaming and bubbly, (but before it boils) pour over chopped chocolate and stir with a wooden spoon until smooth and shiny. Pour over chilled caramel layer.
- Return dessert to refrigerator to chill for 1-2 more hours to fully set caramel and ganache. Cut and serve chilled.
IMPERIAL SUGAR INSIGHT
Recipe developed for Imperial Sugar by Cassie Laemmli @Bake Your Day.