Candy is Dandy Part 3
What we do, it’s a labor of love.
Akin to raising children, gardening, and doing laundry.
Making our favorite candies at home may seem laborious or even insane, but the end result definitely screams “LOVE.” (Either that or “GO TO THE GYM” but we prefer the love…)
We saved the best for last. We also saved the most labor intensive candy for last. Please try it for yourself. It will definitely be worth all your effort.
In order to stay non-commercial, we won’t disclose the official name of these shortbread, caramel-covered candies. Let’s just say they rhyme with “Shwix.”
We hope you have tried making some or all of the candies we have given over the last few weeks. If not, we hope you put them in a “To-Do” list somewhere. We hope you have a blessed Easter enjoying the love of family and friends.
Ciao for now,
V & K
Homemade Shortbread, Caramel-Covered Candy a.k.a “Shwix”
For the Shortbread:
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 cup milk
For the Caramel:
- 17 oz caramels (you can make your own, but it is very labor intensive and sometimes laziness wins)
- 2 tablespoons heavy cream
For the Chocolate Coating
- 12 ounces milk chocolate chips
Preheat the oven to 300º F. Grease a square 8 inch X 8 inch pan.
Cream the butter in a mixing bowl. Add in the salt, vanilla, and powdered sugar. Mix until well combined and fluffy. Slowly add in half the flour. Add in the milk. Add the rest of the flour and beat only until mixed. Evenly press the shortbread mixture into the pan. Bake for 25-30 minutes, or until it is slightly browned around the edges. Cool completely.
Melt the caramel bits and cream in a pan on the stove. Once melted, cool for 20 minutes off the heat in the pot. This will solidify the caramel a bit without making it rock hard. Pour over the shortbread and cool for 1 hour.
Once cooled, cut the bars into 12 pieces. Cut them in half down the middle, and then cut each half into six pieces. (We left ours in big pieces so we had the “King Size” candy.)
Melt the chocolate.
Coat the bars requires some prep work. Put a piece of wax or parchment paper underneath a cooling rack. Place each bar on the rack, cover the sides (except the bottom) with chocolate using a spoon or knife to make it even. We found that if you plop a dollop of chocolate on top and then push the chocolate down the sides (similar to frosting a cake) it makes it easier to cover all the sides without dribbling. Repeat the coating process for all the bars.
Put the bars in the fridge until the chocolate is set. Allow to come to room temperature before eating because the caramel gets rock hard.