CARAMEL SHORTBREAD

"An upside down toffee-like confection."

FOR THE FIRST LAYER:
1 cup all-purpose flour
1/2 cup icing sugar
1 cup butter or margarine, divided use
FOR THE SECOND LAYER:
1/4 cup corn syrup (dark is best)
1 tsp unflavored gelatin
2/3 cup sweetened condensed milk

FIRST LAYER:
Measure flour, sugar, and 1/2 cup butter into bowl. Crumble together well. Press in ungreased 8x8-inch pan.

Bake in 350 degrees F oven for 20 to 25 minutes. Cool.

SECOND LAYER:
Melt the remaining 1/2 cup 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.

Servings: 6
Source: Company's Coming - 150 Delicious Squares by Jean Pare