Caramel Shortbread

Photo: flickr user Ian Wilson

Ingredients

1 cup All-purpose flour

cup Butter or margarine

cup Corn syrup (dark is best)

cup Sweetened condensed milk

cup Icing sugar

cup Butter or margarine

1 teaspoon Unflavored gelatin

Preparation

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

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.