Caramel shortbread is a deliciously naughty little snack packed full of evil calories! Eat in moderation. Recipe at titlisbusykitch... FACEBOOK: / titlisbusykitchen TWITTER: / titli_nihaan
She's like everyone's crazy aunt who you think is magical when your like 5 and she just goes with it and says random magic words when talking to you. Thanks to her I've started the tradition of making these every Halloween and spring, always love revisiting this vid just cos it's so fun.
@@ianmintz12806 Ya don't remember the agreement?! How is that possible? We were on that 3 day stakeout, the one where we were trying to find that supervillain in the chicken suit with the cheese cannon, when the news broke. I remember us thinking the crime was so horrifying and so unsettling that we promised to never speak of it again.
+OMG its Shannon... I think RU-vid changed their advertising policy which meant a huge drop in income for her, and as she was working at this full time she needed to stop and go and (I think) become a professional gardener instead. I'm sure she'll be 100% successful at whatever she does next, but what a shame.
@@gamez4203 perhaps she could upload and turn off the comments? While that means we cannot send her our love, it also means that it stops the nasty comments that eventually made her take time away :(
Hi Titli! I made this yesterday as a little pick-me-up before final exams started. My roommates loved it! Quick question though.. my caramel turned out with a texture more akin to fudge. Did I not cook it for long enough, or was it supposed to be that way. Either way it tasted great! Thanks for the recipe :)
LOL I like the cartoon violence at 1:47. I'll have to try this when I finally complete my diet (if I live that long). Thanks for all of your hard work.
I made this again to share with friends. So so so good! The little silence that came after the first bite and then the oohs and aahs was great. It's not often my friends are lost for words! Ridiculously delicious.
The cup equivalents of grams depends on whether we are talking about water or butter or flour or sugar or syrup or raisins or coconut or... And for things like flour the weight of 1 cup depends on how well tapped down the flour is. That's why I always give my recipes in weight (grams and ounces) rather than volume. KMart will sell you some kitchen scales for just a few bucks!
I know two people on RU-vid who bake a lot that give the measurements of their ingredients both in weight and in volume. They are Mark of BakeLikeAPro and Stephanie Jaworski of Joy Of Baking
I just made the recipe and it really turned out great in a 9" round spring form. I added some sea salt on top of the caramel before putting the chocolate on. It has that salty caramel taste and I'd suggest adding some salt somewhere and this one worked out great. :)
U are amazing. I have a big smile all the while while watching your recipes. Tried so many and they have turned out excellent. Thank you so much for making cooking and baking an enjoyable experience.
If your milk isn't as thick as mine it's prossibly because it has less sugar in it. I think the stuff I use has about 45% sugar. You can always add extra sugar!
I tried this recipe! The outcome was really tasty . Do take her advise and cut small pieces as they are very rich and tempting . Thank you for sharing your recipe ! :)
@846524162 Interesting. Supermarkets in the UK and France put it near the baking section rather than the dairy products. Do you get Nestle products in Slovenia?
@consolida84 If your caramel stirring is not 100.0% perfect you'll get a hot-spot in the pan and the caramel will burn slightly. It only takes a tiny spot to put little flecks in the caramel! They don't affect the taste, unless you REALLY burn the caramel.
Titli you are a very great cook! Me and my cousin made your caramel shortbread using your recipe. But when we cut it into pieces the base was really crumbly.....why did that happen?
Not sure why it didn't stick, but you should be able to overcome this by "keying" the chocolate into the caramel. Before you pour the chocolate, run a fork in a criss-cross pattern all over the top of the caramel to create little ridges. The chocolate then goes into the ridges and it "locks" in place when it cools. Plasterers use a similar principle all the time when plastering walls :-)
Wow! made this for the first time last holiday season 2013... omgosh! now seeing this, your way is much easier! This is one of my Favs! Thank you so much for sharing, loved your video too! Ur amazing! This Grandma is happy! You made my day!
Dear Titli,What's your opinion if i were to lightly grease the baking tray for the shortbread?Oh and is it fine if i were to incorporate the butter and flour/sugar mixture in a food processor first and then i knead it?
Pricking the base is called docking! you need to do it to stop the biscuit from rising while it is cooking if you do not do it then you might end up with a lumpy item with air pockets in the surface.
Brilliant... Tasted better than shop bought. Followed your recipe and it was a winner :) only problem now is the men of the house have ordered me back in the kitchen to make more.
Hey titli..how did you form the dough? Did you mix it? Mold it? Use a fork? Please do tell me because everytime I make one my dough ends up dry and hard to manipulate already ;(((
Brilliant recipe, tried it today and it turns out great, don't leave the caramel whatever you do lol it burns easily, I kept stirring while simmering for the 8 minutes, Much better than my old recipe.
Hi Titli! Here in the UAE, it's much easier to find sweetened condensed milk than plain condensed milk .. lol :-/ does this mean I can skip the brown sugar altogether when making the caramel? Thank you! Zehra
@trainfan761 Ah I see. I've learned that some people are very sensitive to the taste of butter. I think you did everything OK. Everybody's tastes are different.
Titli, I made the recipe as laid out in the video, but when I go to cut it into squares, the chocolate separates from the caramel. I tried cutting it when It was cold from the fridge, I even tried letting it warm up a bit. Same result. Any tips?
