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Caramel Square
Intermediate 30 mins - 1 hour Christmas Nut Free F&N Dairies 140 Years Dessert

Caramel Square

Butter Sweetened Condensed Milk Western Chocolate

45 mins

Intermediate

Prep + Cook Time

45 mins

Ingredients

8 Ingredients

Servings

12 Servings

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ENG version

Versi BM

Ingredients

1/2 cup F&N Evaporated Creamer(Pastry)

220g Flour (Pastry)

165g Butter (Pastry)

90g Castor sugar (Pastry)

1 can F&N High Calcium Sweetened Creamer (Topping)

125g Butter (Topping)

30g Golden syrup (Topping)

375g Dark cooking chocolate (Topping)

Preparation

  1. Cream the butter with sugar using a cake mixer until fluffy. ( Pastry )
  2. Stir in the flour and F&N Evaporated Creamer. Knead it until smooth and form dough. ( Pastry)
  3. Press the dough into the 20cmx20cm mold and poke the surface with a fork. ( Pastry)
  4. Bake in a preheated oven at 190˚C for 15 minutes or until golden brown. Set it aside to cool. ( Pastry )
  5. Add in F&N High Calcium Sweetened Creamer, butter and golden syrup to saucepan and bring to a boil. Then lower the heat and let it simmer for 5 minutes. (Topping)
  6. Pour the sauce over the crust that has cooled to room temperature and refrigerate for 3-4 hours. (Topping)
  7. Melt the chocolate in double boiler or microwave for 30 seconds and keep stirring it until completely melt. (Topping)
  8. Pour the melted chocolate on the surface of the caramel that is slightly harden and let it set again in the chiller for another 2 hours. (Topping)
  9. Cut the chilled caramel square into smaller cubes and serve. (Topping)

Bahan-bahan

1/2 cawan Krimer Sejat F&N (Pastri)

220g Tepung gandum (Pastri)

165g Mentega (Pastri)

90g Gula Kastor (Pastri)

1 tin Krimer Manis Kalsium Tinggi F&N (Topping)

125g Mentega (Topping)

30g Golden syrup (Topping)

375g Coklat masakan (Topping)

Langkah-langkah

  1. Pukulkan mentega bersama gula kastor dengan menggunakan pengadun kek sehingga kembang. ( Pastri)
  2. Masukkan tepung dan Krimer Sejat F&N kemudian pukulkan sehingga sebati. ( Pastri)
  3. Tekankan doh ke dalam acuan 20cmx20cm dan cucukkan permukaannya dengan garpu. ( Pastri)
  4. Bakar di dalam ketuhar yang telah dipanaskan pada suhu 190°C selama 15 minit atau sehingga ia kelihatan keperangan. Kemudian, sejukkan seketika. ( Pastri)
  5. Masukkan krimer Krimer Manis Kalsium Tinggi F&N, mentega dan golden syrup ke dalam periuk dan masak sehingga mendidih. Kemudian, perlahankan api dan biarkan ia mereneh selama 5 minit.（Topping）
  6. Tuangkan sos di atas biskut yang telah sejuk pada suhu bilik dan simpan di dalam peti sejuk selama 3-4 jam. （Topping）
  7. Cairkan coklat menggunakan kaedah “double boiler” atau ketuhar gelombang mikro selama 30 saat dan kacaukan sehingga keseluruhannya cair. （Topping）
  8. Tuangkan coklat tersebut di atas permukaan biskut karamel yang telah keras sedikit tadi dan simpan semula ke dalam peti sejuk selama 2 jam. （Topping）
  9. Potong acuan kepada segi empat kecil setelah sejuk sepenuhnya. （Topping）
4 years ago