Shortbread dippers with honey-caramel sauce
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- Hannah Lewry
- 6
- Easy
- 5 minutes
- 5 - 10 minutes
- Miles Mossop Kika Noble Late Harvest
Ingredients
- 125 ml honey
- 150 g brown sugar
- 110 g butter
- 1 x 397 g can of condensed milk
- 1 x 220 g pack of shortbread biscuits
- 6 ripe figs
Cooking Instructions
Place the honey, sugar and butter in a saucepan over a medium heat. Allow the butter to melt and mix with the honey and sugar.
Bring the mixture to a brisk simmer, stirring continually. Allow the mixture to bubble for 1 to 2 minutes, then stir in the condensed milk.
Continue mixing until the mixture is pale caramel in colour, begins to thicken and coats the back of a spoon. Remove from the heat and set aside to cool.
Serve with the Woolworths shortbread and figs.
TASTE's take: This caramel is the best quick-fix dessert for unexpected guests and the best part is that it can be whipped up using everyday basics. I like to serve it with shortbread fingers and figs with strong coffee after dinner.
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