I've made loads and loads of these too. Jane, these are amazing. Great video again. They taste so mmmmmmmm. All my family love these too. Thank you for sharing your recipe. 😊😊😊
My daughter (13) made this last night, with a little help from me. She's raising money for a Girl Guiding trip to Paris by baking and me selling at my business. I posted on our village Facebook page, it went bananas! Sold the lot and have to make another 2 batches tomorrow. Need to start a Millionaire's shortbread factory now! Thanks so much for a great recipe - as always xx
All I want to do is make this! Ive just tried my third attempt at making the caramel. I'm in USA so maybe the butter being different is an issue? (I really miss Lurpak 😂). I used a non stick pan, weighed all ingredients but its still like the butter won't incoroprate and just sits on top. I dont understand what I'm doing wrong. I did a different brand of butter for this 3rd batch but it still happened. Should I buy a new pan?!
Instead of adding all ingredients together, perhaps try melting the butter fully, add the sugar and melt that completely then add golden syrup and then the thickest ingredient which is condensed milk. That may work 🤷🏻♀️
Just made this an my caramel burned straight away 😢followed the steps to a t. Soon as i turned up the heat the bottom of my pan burned the caramel. Whole lot is full of dark brown bits. Did try to sieve it but didnt help much. No idea what i did wrong, maybe the pans rubbish?
This means the caramel was catching on the bottom, so it wasn't been stirred fully causing the flecks - you'll need to use a straight edged spatula to make sure you're catching all of the bits on the base of the pan and turn the heat down to prevent it! Some pans are thinner than others so the heat transfers much quicker xx
@JanesPatisserie Yes I was continually stirring the bottom with my flat spatula but maybe a lower temperature would of made all the difference. It still tasted amazing thankfully 😋
I just melt in the microwave personally. Blooming can come from drastic temperature changes so it may be worth setting slower at room temperature to see if this helps. x
Do you think I’d get away with dairy free block butter and vegan condensed milk, dairy free and vegan products are improving all the time though I use them for allergy reasons
I've made loads and loads of these too. Jane, these are amazing. Great video again. They taste so mmmmmmmm. All my family love these too. Thank you for sharing your recipe. 😊😊😊
My daughter (13) made this last night, with a little help from me. She's raising money for a Girl Guiding trip to Paris by baking and me selling at my business. I posted on our village Facebook page, it went bananas! Sold the lot and have to make another 2 batches tomorrow. Need to start a Millionaire's shortbread factory now! Thanks so much for a great recipe - as always xx
Ah that's amazing!!
Love the background music. So relaxing and love your ponytail curls. Love your videos Jane x
Yay! Thank you! x
These look delicious ..😍 I will be making it soon. Thanks for the tutorial Jane.
Enjoy!!
I’ve made this and it’s gorrrgeous ❤. Thanks Jane 😊
Will be making this today for my sons teachers, if the kids don't eat it first 😅. Thanks for tips to, looks amazing.
Ah yay! I hope they all love it!
One of my favourites for the family 😋😋
Same here!!
I just made six of them except I put gold flakes on top of sea salt yummy thanks for sharing your hard work
Sounds great!
Thank you so much 🥰
Looks great! Many people have recommended your website and recipes to me. Thank you for sharing! Is there a way I can reduce the butter quantity?
Ah thank you! Personally I wouldn't recommend changing the recipe as this recipe is tested as it is and changing it will change the end result x
Wawwwww Delicious ❤❤❤
Is it freezer safe?
All I want to do is make this! Ive just tried my third attempt at making the caramel. I'm in USA so maybe the butter being different is an issue? (I really miss Lurpak 😂). I used a non stick pan, weighed all ingredients but its still like the butter won't incoroprate and just sits on top. I dont understand what I'm doing wrong. I did a different brand of butter for this 3rd batch but it still happened. Should I buy a new pan?!
Instead of adding all ingredients together, perhaps try melting the butter fully, add the sugar and melt that completely then add golden syrup and then the thickest ingredient which is condensed milk. That may work 🤷🏻♀️
Just made this an my caramel burned straight away 😢followed the steps to a t. Soon as i turned up the heat the bottom of my pan burned the caramel. Whole lot is full of dark brown bits. Did try to sieve it but didnt help much. No idea what i did wrong, maybe the pans rubbish?
This means the caramel was catching on the bottom, so it wasn't been stirred fully causing the flecks - you'll need to use a straight edged spatula to make sure you're catching all of the bits on the base of the pan and turn the heat down to prevent it! Some pans are thinner than others so the heat transfers much quicker xx
@JanesPatisserie Yes I was continually stirring the bottom with my flat spatula but maybe a lower temperature would of made all the difference. It still tasted amazing thankfully 😋
I don’t have golden syrup - what can I use instead? I have maple and agave syrup
You can also use honey as well I think
Do you have to temper the chocolate or just melt in microwave? Sometimes my chocolate blooms.
I just melt in the microwave personally. Blooming can come from drastic temperature changes so it may be worth setting slower at room temperature to see if this helps. x
❤❤
Do you think I’d get away with dairy free block butter and vegan condensed milk, dairy free and vegan products are improving all the time though I use them for allergy reasons
I do that all the time and it works really well xx
@@jenniemorton1413 thanks jennie, I know what I’m making tonight
@@jaybird3225 I love making the nut version that she first cooked on James Martin show
I tried doing it dairy free it did work but the caramel was a bit softer than the normal caramel, still delicious though :)