Raspberry millionaire’s caramel shortbread
Are you looking for a great dessert for Valentine's Day? You just found it. Raspberry millionaire's caramel shortbread is a perfect dessert to make for the beloved one. It tastes very indulgent, rich and is very easy to make. It is a perfect sweet treat for all the caramel lovers who look for something extra, which is raspberry flavour.
Raspberry millionaire's caramel shortbread does not only taste phenomenal, it also looks fabulous and will steal everybody's heart. This wonderful recipe is eggless and vegetarian as well.
How to make raspberry millionaire's caramel shortbread
The whole process is very straightforward. It may look like a lot of work, but it is actually very easy to make. This Valentine's Day recipe will make a fantastic homemade gift. Just follow the below tips for the best results:
TIPS:
- Use good quality ingredients.
- Be careful, you will be dealing with hot sugar that may burn your skin. DO NOT taste hot caramel - ever!
- Use a deep pot to make caramel as the mixture will bubble and may splatter.
- Making caramel should not cause any problems, but it is imperative to follow the instructions precisely. You have to stir caramel for quite a while so it can come to the right temperature. It should reach a soft ball stage , which is 112 - 116C (235 F - 240F) degrees. I recommend investing in a good kitchen thermometer. If you do not have a thermometer, you have to watch your caramel. When caramel thickens, the bubbles will become bigger. You will notice that it will start to coat your spatula. This is the sign that caramel is ready. It usually takes me 15 minutes to make this caramel. Please notice that if you cook your caramel too long, it will become hard.
- The size of the pan you are using will affect the thickness of your dessert. I used a cake tin 20cm x 20cm or 8 inches. If you use bigger cake tin, the dessert will be thinner.
What does raspberry millionaire's caramel shortbread taste like?
I have to say that I got mixed reviews about this recipe. Most of the people who tried it loved it but my husband said it was not his cup of tea. he just does not really like fruit to be honest.
If you like fruit, especially raspberry, you will love these caramel shortbread bras. The raspberry shortbread is crumbly and buttery. The raspberry caramel is gooey, smooth and melts in your mouth. Thick layer of raspberry white chocolate ganache is creamy and decadent. raspberry flavour is quite mild and doe not overpowering. This dessert is obviously very indulgent and rich.
To allow for the best experience, serve this dessert at room temperature.
How to store raspberry caramel shortbread
Store raspberry millionaire's caramel shortbread in a fridge for up to a week. I would recommend storing it in an air-tight container. You can also freeze them for up to 3 months. In order to defrost shortbread, take it out of the freezer and leave at room temperature for at least one hour.
If you are looking for more recipes for millionaire's caramel shortbread, I can recommend you the following:
No-bake millionaire's caramel slice
Millionaire's caramel gingerbread
Scottish millionaire's caramel shortbread
Apple pie millionaire's caramel shortbread
Click this link to see the best recipes for millionaire's caramel shortbread
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Rich, indulgent and wonderful, these raspberry millionaire's caramel shortbread are a real treat. This dessert is perfect to make for valentine's day. Buttery raspberry shortbread covered with a thick layer of gooey and smooth raspberry caramel. Then thick layer of creamy raspberry white chocolate ganache sprinkled with cute heart-shaped sprinkles. This recipe is simple to make and is eggless as well.
- 230 g flour (AP)
- 200 g butter (room temperature, salted or unsalted, if you are using unsalted butter add 1/4 tsp of a table salt)
- 50 g raspberry freeze dried powder
- 100 g caster sugar (or granulated, if you can not get caster)
- 100 ml double cream (or whipping cream, heavy cream in US)
- 397 g sweetened condensed milk (one can)
- 150 g soft brown sugar (light)
- 150 g butter (salted or unsalted, if you are using unsalted butter add 1/4 tsp of a table salt)
- 300 ml raspberry juice (or raspberry syrup, I used homemade raspberry syrup (juice) but you can use raspberry syrup, it is supposed to be quite thick, good quality with high content of fruit juice)
- 1/4 tsp table salt
- red food colouring (optional)
- 100 ml double cream (or whipping cream, heavy cream in US)
- 250 g white chocolate
- 30 g raspberry freeze powder
- sprinkles (optional)
- red food colouring (optional)
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
Prepare a cake tin 20cm x 20cm or 8 inches. Grease it and line it with baking paper.
In a medium bowl cream butter for 2 minutes then add sugar, raspberry powder and AP flour.
Mix the dough until it all comes together. Do not overmix.
Spoon the dough into the baking tin, spread it and press evenly. Prick shortbread with fork in few places.
Preheat oven to 170 C fan ( 338).and bake shortbread for about 30 minutes.
When shortbread is ready, remove it from your oven and let it cool.
Prepare a deep pot. Add all the ingredients into the pot and using a square spatula, mix all the ingredients well. Cook it on a medium flame. Stir constantly making sure that you reach edges of the pot as well to avoid burning.
You should be stirring for about 30-40 minutes min until the mixture starts to thicken. This recipe has more liquid this is why it requires more time for caramel to be reduced to the desired consistency and get to the right temperature. Please be aware that caramel is VERY hot and under no condition you should taste it while it is hot! It needs a lot of time to cool down. Caramel will get thicker and you will notice that bubbles will get bigger as well. You should be aiming to cook your caramel to a soft ball stage 112C - 116C (235F - 240F) degrees. Please remember if you cook your caramel for too long it will get hard.
When caramel is ready, let it cool in the pot and after about 15 min pour it over the shortbread base. Spread with spatula if necessary. Let it cool at room temperature and transfer to a fridge.
Chop the chocolate into fine pieces and transfer it to a medium bowl.
In a small pot add cream, raspberry powder and food colouring. Heat up the cream until it is just about to boil. Do not boil! Pour it over chopped chocolate. Stir very thoroughly. In this step you need to stir, stir, stir and be patient as you do not want to end up with lumps.
When chocolate ganache is ready, let it cool for 10 minutes and then pour it over cooled caramel and spread evenly. Add sprinkles. Let it cool in room temperature and transfer the tin to the fridge for at least 5 hours, ideally overnight.
Bring shortbread to room temperature before cutting.