How many people went OMG!!! when you held it up i wonder!!! i know i did ... this is one of our all time favorites for the holiday season ...thanks so much for doing this Geoff ...oh @ by the way my grandaughter would like your shirt ..its a very trendy thing at the moment (tarten plaid or so she tells me xxx♡
This one is absolutely gorgeous Geoff. I scored the choccy layer portions before it set & chilled the whole until fudge set completely . Easy to cut through bottom layers then. Thank you again for wonderful clear directions. xx
Your video Geoff was such a great video on explaining and making Millionaire's Shortbread. May I say that this little treasure has not always been easy to make. Sometimes the caramel played me tricks too mushy and slippy perhaps my portions of each were not the best and the melted chocolate cracked when being cut into portions. Some say that a little drop of veg oil,or cream into the melted chocolate can stop the chocolate when cooled from cracking when being cut. But your recipe was just PERFECT. XXX We LOVED it. I too have just recently turned 70 4th July. May we still have many,many, BEAUTIFUL recipes and PRECIOUS years to share with our LOVED ones and HAPPY BAKERS like us. Dear Geoff I know that you mentioned that you had lived in Prague I thought about you when I follow a You Tuber that visited there and loved her visit. She is such a sweet girl. Her You tube is called in one word BecomingMadame . I miss her she was so sweet. Enjoy XXX Blessings.
Hi Patricia, thanks very much. Yes if the chocolate is set hard it is liable to cracking as you cut it. That's why I cut mine before it was fully set. Then when set it can be easily cut along those same lines again to complete the process. I will check out that youtube channel.
Hi Oceanic Blues, I hope you enjoy it when you make it. Just one tip I didn't mention in the video, keep stirring the caramel all the while, or the butter will separate.
I am really a great admirer of ur wonderful recipes and style.. Thanks for sharing and mostly all ur recipes looks simple and doable..Best wishes from Singapore..
@@suhainaaji2523 Hi Suhaina Aji. I started baking in 2014 as something to pass some time. Then I decided to do a blog with the recipes and later I decided to start doing videos too. I am not a professional.
@@geoffsbakingblog .oh wow . so good to know. i have been blogging since 10 yrs and is longing to start a youtube someday. i am more into baking as well. baking is more like a stress buster .My best wishes to u and ur channel.wishing u 1M subscribers and more .. take care
You forgot one part in this baking. At the end, you are supposed to sprinkle real gold dust on top of the icing. Gold dust passes through the body doing no harm. Some very expensive cocktails have gold dust in them. Thanks for the video, I enjoy them all.
Hi Geoff do you heat the caramel on a low heat twice I’ve done it on a low heat and it sticks to the pot and burns I just can’t get the caramel right it’s so runny and doesn’t thicken I used Phil Vickery’s recipe and he used soft brown sugar maybe that is the cause I’ll try your recipe next thanks
Hi Kaz. Caramel can be tricky. If using sugar you need a medium to low heat and you probably shouldn't stir the mixture. But the method I used is so simple since you just bring the condensied milk, butter and golden syrup to the boil and stir it as it boils for about a minute. Then let it cool down and the butter will thicken the caramel to the right consistency as it cools.
@@geoffsbakingblog hi Geoff I made these today the caramel was great I just kept stirring I maybe could have kept it on the heat longer but I was afraid of it burning but it set fine thankyou for the recipe 😊
