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I'm trying to make millionaire shortbread and I'm a bit under time pressure. For the caramel part all of the recipes I've found from my favorite bakers use some kind of syrup (golden, corn, glucose) and they say it will help really gel the caramel part so it's easy to cut through. Problem is none of my local stores have any kind of syrup. Only thing I have on hand are agave, honey, date syrup. They're very liquidy when baked so I can't imagine they would get the job done. Do you lovely people have any hints as to what I could do for setting caramel without any kind of syrup?
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- 8 months ago
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