---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CARAMEL SHORTBREAD
  Categories: Desserts, Breads
       Yield: 6 servings
  
       1 c  All-purpose flour
     1/2 c  Icing sugar
     1/2 c  Butter or margarine
     1/2 c  Butter or margarine
     1/4 c  Corn syrup (dark is best)
       1 ts Unflavored gelatin
     2/3 c  Sweetened condensed milk
  
   An upside down toffee-like confection.
   
   First Layer: Measure first 3 ingredients into bowl.
   Crumble together well. Press in ungreased 8 x 8-inch
   pan. Bake in 350 F oven for 20 to 25 minutes. Cool.
   
   Second Layer: Melt the scond amount of butter and corn
   syrup in heavy saucepan. Measure sugar in cup. Stir in
   gelatin to mix thoroughly. Add to saucepan stirring to
   dissolve. Add condensed milk. Stir, bringing to a
   boil. Boil 4 minutes stirring constantly. It burns
   very easily when boiling. Remove from heat. Beat with
   spoon until it thickens and gets blobby. You will need
   to take a moment’s rest now and then as you beat. Pour
   over first layer. Chill overnight. Invert on plastic
   wrap. This makes it much easier to cur through to the
   bottom. Cut into 25 squares.
   
   Source: Company’s Coming - 150 Delicious Squares By
   Jean Pare'
   
   Shared By Kaitlin Young
  
 -----