Salted Carmel Shortbread

Makes “Old World Shortbread” extra special.


  • Make the rolled shortbread recipe.  Let cool and cut into squares or triangles. Place pieces on parchment paper with spaces in between for sauce to drip down.
  • 1/4c butter
  • 1/2c light brown sugar
  • 3 tbsp corn syrup
  • 2 tbsp heavy cream
  • 1 tsp instant espresso powder (instant coffee area of grocery store)
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp cider vinegar
  • Sea salt for sprinkling


  • You need a candy thermometer for this recipe.
  • Put all ingredients EXCEPT vanilla, cider vinegar, and sea salt in small saucepan over medium heat.
  • Cook, stirring occassionally until candy thermometer registers 235 degrees…about 6 minutes.
  • Remove from heat and stir in the vanilla and vinegar.
  • Drizzle the sauce over the shortbread.  The sauce will remain soft and sticky.
  • Sprinkle lightly with sea salt and let cool.
  • If storing for a long period, I recommend freezing the pieces individually before packing in an air tight container, layers separated by parchment paper, for the freezer.

Thanks to The Food Network

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