second chances

Last holiday season, I briefly mentioned that I was making a batch of carmel shortbread for after-dinner munchies, but I seem to have forgotten to post a review. Well, everyone told me that they were great, but I wasn't happy with them at all. The carmel wasn't the right consistency, in my opinion. It was just a wee bit more solid than pudding, which made them messier to eat than they ought to have been. The reason that I decided to make carmel shortbread was because my sister had had wonderful success with the batches she'd made, and gave them rave reviews. After my experience making them (btw, I never will be microwaving carmel ever again!), I wasn't sure why.

So, Julie is visiting us in St. John's again, and brought her my mom's retro 150 Delicious Squares recipe book with her, and the recipes for the carmel between the two books are noticably different.  Julie whipped up a batch of them a few days ago, and they're fabulous! There is a thick, solid-yet-chewy layer of carmel on top of the shortbread that doesn't make my fingers all gooey when I eat a square. Whee! I copied the recipe into my notebook, of course ...