I’ve been on something of an extended “vacation” post-Guatemala. Seriously. Guatemala spoiled me – just a little bit. I’ve been m.i.a. from the kitchen and temporarily preoccupied with other interests and endeavors (like this). I can’t help it! I have a tendency of becoming completely and irrevocably consumed in spurts by the things I love.
But that isn’t to say I’ve forgotten about you, loyal and lovely readers, whoever you are. This is still my first baby, after all.
Over the course of my self-taught expedition within the realms of my kitchen, I’ve come to find that there are recipes and then, there are recipes. The former, we love and bookmark or save to use again another day in the indeterminate future. The latter, we love, post up on our fridge as a daily reminder, and get badgered by our friends for. Because, dear readers, those kinds of recipes are just that good. And, yes, you’ve guessed correctly. This is one such recipe. If you love caramel, you are in for a real treat. This is one of those true-to-saying, “taste of heaven,” kind of desserts that are over-the-top decadent but so appropriately-portioned that it feels like a fleeting memory of one of your most amazing life experiences. Just a month ago or so, I went skydiving for the very first time and for any of you that have ever partook in such an exhilarating enterprise, I’m sure you know that the mind-numbing fear and subsequent ecstasy are so very short-lived. After free-falling for a minute or so and then floating back to reality, you realize that you’re left with an adrenaline buzz (or hangover, in my case) that somehow manages to get you hooked for more. Don’t know what I mean? Make this. I swear, this salted caramel shortbread has a remarkably similar effect.
Salted Caramel Shortbread
Adapted barely from Erica’s Sweet Tooth
Makes 36 servings/cute little bite-sized squares
I can’t emphasize enough the importance of good quality flaky sea salt, or fleur de sel, in this recipe. It makes a world of difference and adds so much dimension to an otherwise simply good dessert. It’s an indispensable classic ingredient for French confectionaries that elevates them, caramel in particular, to whole new heights.