tag:blogger.com,1999:blog-6756507668316918987.post8161544642825636688..comments2024-03-14T07:45:17.028+00:00Comments on Rosie's Cottage: Scottish Caramel Shortbread Tray Bake Rosie's Cottagehttp://www.blogger.com/profile/08607490839144049343noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-6756507668316918987.post-70968948704463525292020-09-30T21:46:10.561+00:002020-09-30T21:46:10.561+00:00Hello honey, I'm so sorry for the delay in rep...Hello honey, I'm so sorry for the delay in replying, I literally just spotted your comment This caramel gets easier the more you make it but for now, you'll know yourself when it starts to thicken because you'll be stirring it all the time. It's a sneaky wee beastie this caramel but oh my is it gooooood :-) Don't take your eyes off it for a minute but as it starts to thicken, (carefuly, it's very hot) dip a teaspoon into your caramel and then holding the spoon over the top of the pot, tip your teaspoon over to its edge, as if you're going to pour the caramel out of the spoon,if it leaves a "coating" on the spoon it's almost ready. Another minute or two from then should do it. You could also dip the spoon into your cold water, you should be able to push the caramel coating along the bowl of the spoon. Remember it'll also thicken some more in the fridge too as it cools. This is such a treat for dessert :-) I hope you enjoy honey, thank you for visiting, have a great week and stay safe, sending heaps of hugs xx Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-52611154757519400952020-09-27T17:05:12.064+00:002020-09-27T17:05:12.064+00:00Hi Rosie! I’m going to make this next week, thank ...Hi Rosie! I’m going to make this next week, thank you for posting! I was wondering about the caramel, how do you know when its ready? I know you said about the cold water but how do i know if the cold water “sets”?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-28660182212172927462020-06-25T17:54:55.046+00:002020-06-25T17:54:55.046+00:00Hello there, I'm so sorry it's taken me a ...Hello there, I'm so sorry it's taken me a few days to see your message, I haven't been well recently. I hope you enjoyed your caramel shortbread, if you get a chance it's really worth trying this with Muscovado sugar, it's just delicious. Thank you for saying hello and for leaving your lovely message, finding it really cheered me up. Stay safe and well, hugs always x Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-82720519736085257062020-06-21T18:44:18.500+00:002020-06-21T18:44:18.500+00:00Hi Rosie
Not made this since school. It is now chi...Hi Rosie<br />Not made this since school. It is now chilling in the fridge. Not sure I over'cooked' it, but it did pour out, so that's a bonus. I did use light brown sugar but next time I will use dark brown, see if it makes darker caramel.<br />Love your blog xxAnonymoushttps://www.blogger.com/profile/07471845282949602749noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-49588209493137659782020-03-20T11:53:25.097+00:002020-03-20T11:53:25.097+00:00Elaine, this is a fabulous tip! Thank you so much....Elaine, this is a fabulous tip! Thank you so much. I'll try swapping for brown sugar when I next make my caramel. I always have a large jar of my favourite, Muscovado sugar, on hand in the kitchen. I adore the taste and the smell too, it's like heaven when I open that jar. it's a favourite when baking anything with chocolate, or when making homemade gingerbread cake. Now, that's done it! I've just had such a craving for some gingerbread cookies :) <br /><br />As you'll already know honey, brown sugar is just refined white sugar with molasses added back in, whereas muscovado sugar isn't as refined and retains more of its original molasses. It's the amount of molasses present that decides how dark or light the sugar is. The darker the sugar, the more molasses it has. <br /><br />Thank you so much for visiting Elaine, and for your wonderful tip too. I learned to make my caramel shortbread so many years ago, in Secondary school, and I've tweaked it over the years until I found a method where I could be sure my caramel "worked." Then I just stuck with it. The caramel can be an especially sneaky wee beast to make, burning in an instant if you take your attention away, but it's so rewarding once you have it figured out :) <br /><br />I'll certainly look forward to trying to make it with my muscovado sugar instead. Any excuse to raid that jar, even just adding it to coffee feels like a treat :) Thank you again for visiting, wishing you as much fun and as many happy memories as I have from my time at College, a long time ago now but they were among my happiest days. Sending heaps of hugs honey x Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-53825713967541714372020-03-19T20:34:13.826+00:002020-03-19T20:34:13.826+00:00If you want a darker caramel, the answer is in the...If you want a darker caramel, the answer is in the sugar, you can use soft dark brown sugar, i am a bakery student in Glasgow college in my second year, and the sugar is imperative when making caramel, it must be brown sugar. It also gives a richer taste also.<br /><br />Hope this helps ��<br /><br />ElaineElainehttps://www.blogger.com/profile/18374582253723116938noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-82420981158533584452020-01-21T16:55:27.214+00:002020-01-21T16:55:27.214+00:00Oh no!! I'm sorry Ralf! When I first started m...Oh no!! I'm sorry Ralf! When I first started making this caramel, I did manage to burn it a couple of times, only took my eyes off it for a minute or so and.... burnt! Arrggg!!!! It's a sneaky wee beast this caramel and needs constant stirring and attention at that crucial stage.<br /> <br />It's definitely worth giving it another try because when it works it's beyond delicious. Seriously, everyone wanting seconds, that kind of delicious :) Once you get the hang of making it, it really is so easy to make and its a perfect treat for birthdays, all kinds of family celebrations, or, you know, days with a "y" in them :) <br /><br />I'll bet the toffee you ended up with was amazing though :) Thank you for stopping by to say hello, you've made my day, have a great week, hugs x Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-91716423282764276822020-01-19T19:55:11.685+00:002020-01-19T19:55:11.685+00:00Made an arse of the caramel ended up with toffee �...Made an arse of the caramel ended up with toffee 👍ralfhttps://www.blogger.com/profile/08936345277135394760noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-34277203681757961712020-01-08T21:27:08.187+00:002020-01-08T21:27:08.187+00:00Sorry Karen, meant to say you'll have to warm ...Sorry Karen, meant to say you'll have to warm it just a little to make it easier to pour and spread over your shortbread, again, as with the homemade caramel, be very very very careful when pouring the caramel, it's always warmer than it looks. Hugs xx Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-74024907983651960812020-01-08T21:20:44.909+00:002020-01-08T21:20:44.909+00:00Hi Karen, it's absolutely fine to use the Carn...Hi Karen, it's absolutely fine to use the Carnation caramel, I always keep a can in the cupboard for emergencies and when time is short. Thank you so much for visiting, enjoy your caramel shortbread and sending mountains of happy new year hugs xx Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-69947220825445812742020-01-08T08:59:15.009+00:002020-01-08T08:59:15.009+00:00Hi Rosie could I use the already carnation caramel...Hi Rosie could I use the already carnation caramel <br />KarenKarenhttps://www.blogger.com/profile/01382743597521020300noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-85291982129766022882018-12-24T23:26:04.776+00:002018-12-24T23:26:04.776+00:00Hi Jemma, no honey I'll bet it's delicious...Hi Jemma, no honey I'll bet it's delicious x Mine can be a bit pale too at times, not sure what causes it but so long as it's not too "runny" it'll be fine, and you'll probably find your caramel will thicken a little if left overnight in the fridge. I usually pop some cling film over it. I hope you're having a fabulous start to the holidays and have a wonderful Christmas and New Year, thank you so much for visiting, sending lots of love and hugs xxRosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-12145074992054567182018-12-24T17:58:27.271+00:002018-12-24T17:58:27.271+00:00Hi Rosie. I've just made this for dessert for ...Hi Rosie. I've just made this for dessert for the family for Christmas dinner tomorrow. Wondering why my caramel looks so pale. Have I done something wrong? Thanks!Jemma Craignoreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-3407465572241022172018-07-11T22:58:37.986+00:002018-07-11T22:58:37.986+00:00Brilliant!! I hope you all enjoyed it Billy. This...Brilliant!! I hope you all enjoyed it Billy. This is still one of my favourite recipes but it never lasts very long whenever I make it :) Thank you so much for visiting and for sharing memories. It's great to know I'm not the only one who happily remembers caramel shortbread, I hope you're having a fab week, hugs xRosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-47803447843853017552018-06-24T11:02:55.251+00:002018-06-24T11:02:55.251+00:00Amazing...i always think about the cake and custar...Amazing...i always think about the cake and custard we still got it at school in the mid 90s. Going to make the kids it during the week.Billynoreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-73776998106389846432018-04-24T20:20:55.569+00:002018-04-24T20:20:55.569+00:00Yaaaay!! Well done honey, I hope you all enjoyed i...Yaaaay!! Well done honey, I hope you all enjoyed it and had a fabulous Easter, thank you for visiting and saying hello, huggles xx Rosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-42189640493969304302018-03-30T08:36:21.710+00:002018-03-30T08:36:21.710+00:00Making Carmel shortbread for the family on Easter ...Making Carmel shortbread for the family on Easter Sunday yum yum.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-69036986893427954092017-10-06T13:48:56.110+00:002017-10-06T13:48:56.110+00:00Hello :) I'm so sorry for the late reply x W...Hello :) I'm so sorry for the late reply x What a wonderful idea!! Jammy shortbread was another lovely treat, well remembered and equally loved :) I'll get on it when I can honey and thank you for the suggestion :) Huggles xxRosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-35218754048515257892017-09-29T09:58:03.528+00:002017-09-29T09:58:03.528+00:00Would love the recipe for the jam shortbread tart ...Would love the recipe for the jam shortbread tart we got at primary school. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-14388950052221269512017-05-25T16:53:08.642+00:002017-05-25T16:53:08.642+00:00Hello there :)
If you mean for the caramel? Good ...Hello there :) <br />If you mean for the caramel? Good old pantry staple granulated sugar will do honey, likewise if you don't have any caster sugar to make the shortbread? just whizz some granulated sugar through the food processor to break it down to smaller pieces. Hope that helps and thank you so much for visiting, sending heaps of huggles xxRosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-5186273022971634272017-05-23T19:55:50.593+00:002017-05-23T19:55:50.593+00:00Hi what type of sugar? Hi what type of sugar? Anonymoushttps://www.blogger.com/profile/17469465357586362918noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-49065495297349170412017-04-27T13:59:08.478+00:002017-04-27T13:59:08.478+00:00Goodness this reply is late! I'm so sorry it&#...Goodness this reply is late! I'm so sorry it's taken me so long to reply, I have a lot of replies to write today to catch up. Life has not been the easiest for a while now but I'm so sorry to have taken so long x <br /><br />Thank you so much for your lovely comment it so made me smile when I read it. I wish you'd left your name, do you blog too? It would have been nice to visit your blog to say thank you for visiting. In case you ever see this, dear anonymous, thank you so much for visiting and for making me smile, it means more than I can say, hugs always xxRosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-10091130883935562252017-02-20T22:47:59.150+00:002017-02-20T22:47:59.150+00:00This is exactly as I remember it in my glasgow pri...This is exactly as I remember it in my glasgow primary school in ruchill. The recipe always seems like a state secret. I have dreams about caramel cake with custard to this day. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-89497092506969593062016-07-07T20:09:18.848+00:002016-07-07T20:09:18.848+00:00Hi Honey, it's the 397g tin I used :) Remember...Hi Honey, it's the 397g tin I used :) Remember to keep your eyes on the caramel, I had a couple of disasters where it burned and I'd only taken my eyes off it for a few seconds. Once it's done, if you pop your completed caramel shortbread into the fridge for 10 or 15 mins it will slice easier too :) Thank you so much for visiting and enjoy! Sending heaps of huggles xxxRosie's Cottagehttps://www.blogger.com/profile/08607490839144049343noreply@blogger.comtag:blogger.com,1999:blog-6756507668316918987.post-57796834186507125932016-07-06T19:52:42.716+00:002016-07-06T19:52:42.716+00:00Hi Rosie, I'm going to give this receipe a go ...Hi Rosie, I'm going to give this receipe a go tonight! When you say large tin of condensed milk do you mean the 397g or the big 1kg one? Really want to get it right first time. Thanks xx.Anonymousnoreply@blogger.com