Chocolate Caramel Disaster

One of my favourite sweet treats is millionaire’s shortbread (also known as chocolate caramel shortbread). There’s something about that combination of biscuit, soft caramel and a good thick layer of chocolate (preferably dark) that is just sublime.

So, I’ve been trying to make it.

Attempt 1
I’m not sure what exactly went wrong but I suspect that it may have something to do with the inability of our gas stove to do a low heat. The recipe said to boil up the sugar, condensed milk and butter for 5 minutes, but after this amount of time my caramel layer turned out to be filling-extractingly solid. It was edible, but hard work on the jaw.
















Attempt 2
So then I tried a different method for my caramel, the boil-a-tin-of-condensed-milk-in-a-pressure-cooker-for-30-minutes method. This time the caramel has turned out so soft you need a spoon to eat it with. Again it’s edible, but somehow not quite right.

So, any tips or recipe suggestions for attempt 3 gratefully received....