---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CARAMEL SHORTBREAD
  Categories: Desserts, Bread
       Yield: 6 servings
  
    1.00 c  All-purpose flour                0.50 c  Icing sugar
    0.50 c  Butter or margarine              0.50 c  Butter or margarine
    0.25 c  Corn syrup (dark is best)        1.00 ts Unflavored gelatin
    0.67 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
  
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