They look delicious and I'll definitely be making them! 😋😋😋😋 I have a question regarding the caramel. Do you basically go from low heat to medium and then full heat once it starts to bubble? Or do you keep it on medium hear after all the ingredients have melted? Thanks!
Hi Aisha, so a low heat at first, then up to medium to bubble. Don’t put it on a high heat as it will burn. There’s more details on my website via the link in the caption 😊
Hi, sorry but it will not work without the golden syrup. If you head over to the link in the caption there's an alternative way to make the caramel without golden syrup in the recipe notes.
Hi Rebecca, please head to my website for the full details and instructions: thebakingexplorer.com/millionaires-shortbread/ it is an 8" square tin. I hope you enjoy the recipe!
Why go through the extra effort of spreading out the caramel and choclate with a scraper when you can tip the tin and let them slide down to each side of the mould evenly with the need for any extra tools
Hi, for the caramel I used the spatula I'd been stirring it with. For the chocolate I used a palette knife - which is a super handy tool for any baker. This is to show you how I make this recipe, which is the purpose of my video. Thanks for watching :)
What Chocolate would you recommend for the topping or what chocolate brand did you use thanks..
It depends on your budget, but any milk chocolate that you like to eat. I personally don't like baking/cooking chocolate as it doesn't taste nice
That'll be ideal for a school bake sale.
Absolutely! Let me know if you make them!
They look delicious and I'll definitely be making them! 😋😋😋😋 I have a question regarding the caramel. Do you basically go from low heat to medium and then full heat once it starts to bubble? Or do you keep it on medium hear after all the ingredients have melted? Thanks!
Hi Aisha, so a low heat at first, then up to medium to bubble. Don’t put it on a high heat as it will burn. There’s more details on my website via the link in the caption 😊
What temperature would the caramel need to be please?
107C/225F
Can i leave out the golden syrup?
Hi, sorry but it will not work without the golden syrup. If you head over to the link in the caption there's an alternative way to make the caramel without golden syrup in the recipe notes.
What size tin did you use for this please?
Hi Rebecca, please head to my website for the full details and instructions: thebakingexplorer.com/millionaires-shortbread/ it is an 8" square tin. I hope you enjoy the recipe!
ייאמי ייאמי
Hi. This looks amazing. But could you please write the ingredients down in the comments and the measurements.
Hi, thank you! You can find them via the link in the caption :)
@@KatBakingExplorer oh sorry. but thank you so much
Why go through the extra effort of spreading out the caramel and choclate with a scraper when you can tip the tin and let them slide down to each side of the mould evenly with the need for any extra tools
Hi, for the caramel I used the spatula I'd been stirring it with. For the chocolate I used a palette knife - which is a super handy tool for any baker. This is to show you how I make this recipe, which is the purpose of my video. Thanks for watching :)