Vegan Salted Caramel Millionaire's Shortbread
Vegan Salted Caramel Millionaire's Shortbread

Vegan Salted Caramel Millionaires Shortbread

Time
Prep: 20 mins
Cook: 20 mins
Difficulty
Quite Easy
serves
Serves: 16

Using a sugar thermometer is the best way to know that the caramel layer is spot on.. they’re not as expensive as you might think!

These squares of crumbly shortbread topped with sweet and salted caramel with a smooth layer of dark vegan chocolate on top.  Coffee break anyone?

Vegan Salted Caramel Millionaire's Shortbread
Hadn't had millionaires shortbread in years!  What an absolute treat. Just cut it up and tasted it.. I have gone to heaven!
Lisa21 

For the shortbread:

Plain flour

175g

Icing sugar

50g

Vegan butter alternative (such as Stork baking block)

125g

For the caramel:

Vegan butter alternative

125g

Light brown soft sugar

125g

Vegan  soya cream

5tbsp

Cornflour

3tbsp

Pinch of sea salt

For the chocolate top:

Vegan dark chocolate

200g

You will also need:

20cm square cake tin, lined with an oversize sheet of parchment (overlapping the sides to make it easy to remove from the tin once finished).

Step 1 of 8

Watch our video on how to make our vegan millionaires shortbread!

Step 2 of 8

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Step 3 of 8

vegan shortbread dough in a bowl

Mix the flour and sugar in a mixing bowl with a tiny pinch of salt.  Rub in the vegan spread into the flour mixture in your fingertips.  Keep combining the mixture until it just comes together as a ball of dough.  Do not over knead it at this stage.

Step 4 of 8

Press the dough into the base of the tin and push it out to make one even layer – try a flat-bottomed glass or measuring cup dusted with a little flour to gently press it down if you have one.

Step 5 of 8

vegan shortbread dough pressed into a tin

Fork the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes.

Step 6 of 8

vegan caramel boiling in pan

Meanwhile make the caramel; place the butter, brown sugar, Carnation Vegan condensed milk alternative in a non-stick, heavy based saucepan. 

Put the cornflour in a small bowl and gradually add the soya cream, whisking until you have a smooth paste.  Add the paste to the pan and mix well. 

Turn up the heat fairly high and cook the caramel, stirring all the time until it boils rapidly – it will take about 4-5 minutes to reach the ideal temperature of 116°C – or soft ball stage on a sugar thermometer. Leave to cool for a few minutes to thicken.

We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.

If you're not sure if you've got your caramel hot enough and haven't got a sugar thermometer you can drop a little mixture into ice cold water it should form a firm non sticky ball in your fingers.  However we've found that if you're in doubt give it another minute or two of boiling.  

Step 7 of 8

vegan millionaire shortbread caramel being poured over shortbread

Pour the caramel over the shortbread and spread to the sides.  Cool and then set in the fridge or freezer if you are short on time. 

Step 8 of 8

Vegan Salted Caramel Millionaire's Shortbread in a tin

Finally melt the chocolate and spread over the top. Chill until set.  Using a knife briefly dipped into boiling water and then dried, cut the millionaires into squares and enjoy! Keep the millionaires in the fridge, they will keep for about a week (or less in the Carnation kitchen!).

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Salted Caramel Millionaires Shortbread is rated 4.0 out of 5 by 25.
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Rated 5 out of 5 by from The best thing I ever made! I wasn’t sure how it would turn out as I usually don’t have the best luck with tricky things like fudge. It turned out so well! It’s the best Millionaire’s shortbread I’ve ever had.
Date published: 2021-02-03
Rated 5 out of 5 by from Nom Nom I made these over the weekend, I changed the dark chocolate for vegan milk chocolate - so nice. Will make again.
Date published: 2021-02-01
Rated 5 out of 5 by from Super easy (even for a beginner) So lovely to be able to expand vegan baking beyond basic cookies! My non-vegan family (notoriously picky!) couldn't even tell the difference. I'm looking forward to trying some other recipes!
Date published: 2021-01-30
Rated 5 out of 5 by from Really delicious! Would definitely recommend. I made this recipe and it turned out really well. Quite a lot of effort but well worth it. The base was just the right thickness. I boiled the caramel for a couple of minutes extra as it looked a bit runny and in the end it set really well. I put Bourneville chocolate on the top- yum yum! Would recommend this as a treat for a special occasion.
Date published: 2021-01-29
Rated 1 out of 5 by from Burnt toffee Took ages to boil the caramel mix up to 116c but it looks and tastes like burnt toffee . Quite unpleasant .
Date published: 2021-01-28
Rated 5 out of 5 by from Yum Turned out just like it said it would yum! the kids loved it also. Love a good vegan recipe will definitely be making it again
Date published: 2021-01-28
Rated 5 out of 5 by from Great recipe! I made these today and they took quite a bit of time as you have to do each layer and let it set etc, but they turned out well. This is the first time I have ever made Millionaires shortbread and I was pleased with how it worked out. I previously made the Banoffee pie and I think I slightly over cooked the caramel and maybe this time slightly under, but both times it was still good. The kids loved it
Date published: 2021-01-25
Rated 5 out of 5 by from Use the Force Luke! I made this semi-vegan (used butter, soz cows). I don't have a sugar thermometer so just used my eye to judge when the caramel mixture was thickening up to a consistency that would work well to pour and set - about 7 to 8 mins at a rapid boil over a medium/low heat. I used a shallow non-stick frying pan and stirred continuously. No burning, no fuss, no obsessing over the temperature. One word of caution: left them out of the fridge overnight once they were set and the next morning the caramel had gone on the slide. So they need refridgerating. Seriously delicious though and no difference whatsoever between these and the real thing.
Date published: 2021-01-25
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