Raspberry season is here and with it comes the amazing opportunity to add this most wonderful fruit to as many of your usual baking recipes as possible from brownies to biscuits, magically transforming them into one of your five a day!*
I love caramel slices and since I was little I’ve imagined them with a pink caramel made with raspberries or strawberries and topped with white chocolate and I have finally made them! The novelty of the beautiful bubblegum pink caramel is really exciting and this is a great recipe to have fun with licking bowls!
You can adapt this recipe however you like, varying the type of chocolate, removing or changing the fruit – banoffee!? or blackberries? Wild blackberries grow all over the place at this time of year and into the early autumn and are a lovely alternative to raspberries – why not have some fun going blackberry picking and see what purple caramel is like?
*At least, I like to think so…
180g plain flour
125g unsalted butter
60g sugar (caster or light brown sugar)
1 tsp vanilla essence (optional)
1x400g tin condensed milk
60g caster sugar
1 tsp vanilla essence (optional)
150g raspberries (plus a few extra if you wish to include some whole raspberries and marble the top)
200g white chocolate
- Pre-heat the oven to 180˚c.
- Add the butter, sugar and vanilla to a mixing bowl and cream together with a wooden spoon until smooth, then add the sifted flour and rub in with your fingertips.
- Form the dough into a ball and press into a baking tin (approx. 20x30cm) lined with baking parchment or greaseproof paper. Prick all over with a fork and place in the pre-heated oven for 15-20 minutes until golden brown then put aside to cool.
- To make the raspberry caramel, combine the condensed milk, sugar, butter and vanilla in a pan over a gentle heat, stirring constantly for 7-8 minutes until the mixture becomes thick and golden and comes away from the sides of the pan as in the picture.
- Place 150g of the raspberries in a small saucepan and cook for 2-3 minutes over a gentle heat, stirring to release the juices and create a raspberry puree. Push the puree through a sieve to remove the seeds (allow a few to escape if you like the texture – I love the seeds so I allow quite a few to slip through). Add to the caramel in a couple of batches, remembering to stir constantly until you reach your deisred level of pinkness. Feel free to add a few more raspberries to the mixture if it’s not pink enough.
- Pour the caramel over the shortbread and push a few whole raspberries into it if you like and leave to cool.
- Once the caramel has cooled, melt the white chocolate in a heatproof bowl over a saucepan of gently simmering water. If you wish to marble the top (which is great fun and looks lovely), puree a couple of raspberries as before and when you pour and spread the chocolate over the caramel, dot a few drops of the puree over this and swirl with the chocolate using a spatula.
- Leave to cool for a few hours until the chocolate has hardened. This is the part where I always fail when making caramel shortbreads – I try and cut them too soon. From experience, they are easier to cut when they haven’t been chilled in the fridge. Lift the shortbread out using the baking parchment, and using a long sharp knife, slice them into squares, fingers or triangles and enjoy.