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Unlined copper for sugar work — even heat for caramel and candy
Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Mexican cone sugar — café de olla, capirotada, dulce de leche
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Unlined copper for sugar work — even heat for caramel and candy
Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Mexican cone sugar — café de olla, capirotada, dulce de leche
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for the pastry: line an 8 square baking pan with parchment and preheat your oven to 325 degrees f. combine the flour, sugar, salt and the butter in the bowl of a food processor; blitz until combined and forms a ball. press the mixture into the bottom of the pan in an even layer. prick the pastry with a fork to prevent it from puffing up in the oven. bake for 40 minutes or until very lightly browned. cool. for the caramel layer: in a medium microwave safe bowl, combine the caramels and the sweetened condensed milk. microwave on high for 3 minutes, stirring every 30 seconds to prevent scorching. once completely melted, pour over the cooled shortbread. allow to cool. for the top layer: in a small heatproof bowl, place the chocolate chunks, butter and corn syrup. set this over a pan of simmering water and stir until completely melted. pour over cooled caramel mixture and immediately sprinkle coconut on top. allow chocolate to firm up then slice into bars.