Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2019 > 02 > 2019-02-09_Millionaires_Shortbread.html
Millionaire's Shortbread w/ Bourbon
/posts/2019/02/2019-02-09_Millionaires_Shortbread.html
You are viewing revision a25ebea1 from 2019-02-12 16:05:23 +0000.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=a25ebea1 to a URL.
See the help page for more information.
I made Millionaire's Shortbread (also simply known as caramel shortbread). I had seen this somehwere and decided it was a combination of two of my favorite sweets! It's basically shortbread topped with caramel and chocolate.
I decided on the NY Times (LOCAL[@rev]) recipe since it actually gave temperatures1 for the caramel. I followed the recipe with only two changes:
Otherwise I followed the recipe. The only note is that I had to bake it for much longer. I think it is because of the glass pan (it was the closest in area to an 8'x8' pan). I eventually did about 50 minutes with the last 15 or so at a higher temperature.
I also think the caramel making got ahead of me. As seen in one of the pictures below, there are some burned bits. I should have mixed all ingredients and then heated while stirring. I do not think it made too much of a difference though.
I also had to kind of rush it. I cooled it with a fan until I could put the whole thing in the fridge. Even then, I had to just take the edges to serve/bring (meeting friends at a brewery). The middle chocolate was still melted.
Candy making at altitude is actually a very easy adjustment. Since candy making is all about the amount of sugar and water, and since that ratio is exactly defined by the boiling point of water, you can just shift all candy temperatures by the shift in boiling point of water. ↩