Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin.
- Rub cold butter into flour, sugar, and salt until it resembles breadcrumbs. Press firmly and evenly into tin. Bake 20–25 minutes until pale golden all over. Cool completely.
- Melt butter, condensed milk, golden syrup, brown sugar, and salt in a heavy-based pan over medium heat, stirring until dissolved. Bring to a steady bubble and stir constantly for 8–12 minutes until deep amber and thickened. Remove from heat, add vanilla, stir briefly. Pour over cooled shortbread base. Leave to set at room temperature for at least 1 hour.
- Melt milk and dark chocolate together over barely simmering water. Add sunflower oil. Pour over set caramel and spread evenly. Leave to set at room temperature for at least 1 hour.
- Lift from tin using parchment. Cut with a hot, wiped knife in single downward motions.
Notes
Press shortbread base firmly into the tin with a flat glass for an even, compact base.
Stir caramel constantly — never stop while it is on the heat.
Use a sugar thermometer — caramel is ready at 118°C.
Cut with a hot knife wiped dry between each cut for clean slices.
Store in an airtight container at room temperature for up to 5 days.
