Hi Janet! I haven’t personally frozen these, but I don’t think you will have any issues doing so. 🙂

Hi Sam! First, I realize I have been baking all your recipes wrong by converting whatever the liquid I am using from mL to g by online methods. However, it has somehow still worked and all the recipes have been delicious! Second, I think you are correct that it didn’t cook long enough. At about the 30 mins point (on my glass top burner) it still would not reach the correct temperature, but it was bubbling. If I turned up the heat it started to burn, and I probably took it off too soon. After popping it in the fridge for awhile it set up a bit more and I was able to add the chocolate ganache top. It was a little messy to cut but I received no complaints and was told it was absolutely delicious. Thank you.

Hi Christi!

If an ingredient is listed in mL, it should be measured by volume, not by weight. Volume measurements really shouldn’t be measured on a kitchen scale, since scales measure weight, not volume (water is one of the few exceptions where mL and grams happen to line up). I always recommend using a liquid measuring cup for ingredients measured in mL. In this case, though, 80 mL of light corn syrup is about 106g, so you were very close.

However, if your caramel was still runny after sitting overnight, I don’t think the corn syrup was the issue. Most likely the caramel just needed to cook a bit longer so more moisture could evaporate and it could properly set. Was it a golden color when you added it to the shortbread? It sounds lik eit just needed to cook longer.

Let me know if this helps or if you have any other questions.

No, the caramel has to set

Hi Elise! I haven’t personally tried it, but I think glucose syrup could potentially work. 🙂

Hi Roxana! I haven’t honestly tried it. I’m not sure how thick it is and I’m not sure how it would set up. I’m curious to know how it turns out if you do try it. I actually have storage instructions below the recipe that can help. 🙂

Thank you so much for trying my recipe, Sandie! I’m so glad this recipe was such a hit! I hope you love everything you try! I look forward to hearing from you again in the future. 🙂

Thanks for letting us know how it went for you, Cheri! Enjoy 💕

Hi Sadie! You may have needed to cook the caramel just a little bit longer.

Hmm that’s odd. Did you use a different pan than a 13 x 9? I’m glad you ultimately enjoyed it. 🙂

Hello! Thank you for your response and the clarification. I had already found somewhere that the 14 oz can was the same as the 300 ml can while waiting to hear back from you and I actually went ahead and made the recipe yesterday. For some reason I have sooooo much caramel in the middle — it looks like more than double than what your photos show. I don’t know why? I check and recheck and recheck my measurements multiple times so I don’t get it. I feel it is too much and I should cut it in half! Has anyone else had this same situation? I imagine some would be happy but for my taste it is a bit too much mushiness. By the way, though, aside from that, it tastes amazing! Really gourmet and delicious. Thank you so much for this recipe.

Hi Deborah! According to the website for the brand of sweetened condensed milk that I use, a 14oz can of sweetened condensed milk is 1.25 cups. 🙂

For the condensed milk, both of the measurements listed are in weight — oz and grams — but here in Canada my cans are measured by volume — 300 millilitres each. Can you give me the measurement in cups perhaps?

A 300 millilitre can of cotton compared to a 300 millilitre can of rocks will have completely different weights.
I appreciate your help! Thank you!

Personally I find freezing slices of most recipes wrapped in wax paper then cling wrap and all slices together in a container or freezer bag labeled with the name and date works best. That way you (or someone you love 😁) can take out one for a snack or dessert or you can take out several and it seems to take less time to thaw than a slab.
Just my opinion!

Hi Sadie! I’m not sure how using maple syrup will work here. Substituting the heavy cream could be tricky. It could turn out pretty soft. Without having tried it I can’t say for sure how to do it. 🙁