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Hi Glen, I was just wondering if you would suggest store bought maple syrup over store bought golden syrup if you live in a country without access to fresh maple syrup (Australia). Cheers, loving the content mate
@@jackmuller1510 just use the golden syrup. That's what the recipe asked for anyway. If you still want to use maple syrup find one with the least amount of ingredients and, if possible, find one that just lists "maple syrup" in the ingredients.
Thankyou for being a creator! So many things done well I think I will list them 1. straight to the point - No life stories just get stuck in nice and simple 2. Both measurements! thank you a lot for this one (I am from the UK and cant stand having to google how to convert american weight to G's 3. That giant bottle of maple syrup is the most Canadian thing I have ever seen and it most likly far grater than the total amount of syrup in my entire life
No math needed or precise instruments needed American measurements are super easy... A cup is basically a small cup like a coffee mug... A table spoon is a tableware spoon.. a tea spoon is about third of that. Four cups to a quart.. Four quarts to a gallon.
The single most Canadian thing I've ever seen: A denim apron with leather straps while referring to a full gallon glass jug of maple syrup as 'a little bit of syrup'.
Growing up, we had a version of this every Christmas Holiday that used melted chunky peanut butter instead of Caramel. Our shortbread base used brown sugar instead of white. Is still a favorite.
Now that sounds delicious!! Carmel, although good, Is just too sweet for me. I’d make that, eat one or two pieces then be hunting for someone to give the rest to. But Peanut butter, ahh, peanut butter, now that I could eat!!
i love that you mentioned the condensed vs. evaporated milk. any time i see either i am reminded of the time i was in an unfamiliar kitchen and mistakenly grabbed a can of condensed milk when i needed evaporated. i just thought the milk had gone off somehow and threw it out. later, when someone else was looking for the can of condensed milk and there was none, i had to fess up.
I’m one of the worst/most inexperienced cooks on the planet (I can make some really good scrambled eggs, but that’s it) but I feel like I could actually do this, which is what I really enjoy about your videos.
This is an Australian creation from the 70s that survived the 70s to become ubiquitous in Australian cake shops and coffee shops. I've have versions with all varied ideas about the bottom layer, including oats or coconut. (In Australia it is always always ALWAYS called "caramel slice".)
I love how she first takes a nibble of the short bread, then goes and takes her piece and cuts it in half and then eats the other half. If I did it that way, I would weigh less I am sure. I will try this for my book club. Yes, men read books but they like snacks with it.
Glen you are really a pro at making these videos. I really like how they flow and how they are edited. I'm really glad your channel has been gaining some traction, it's well deserved!
The trick with the baking paper in the pan is one I've never seen before -- I've always cut stuff up in the pan, but your way looks so much easier and better! And saves my non-stick cookware. I'll have to try that next time I do some baking.
I've been looking for that dark maple syrup for a few years since the place I got it from stopped making it. Called it Cooking Maple Syrup. I used it for pancakes. Flavour city.
Totally awesome, this will be made this weekend for sure! Glad you mentioned golden syrup - use it in place of corn syrup always especially for your raisin butter tart bars! Love the teaser shots of other recipes in each video - cool idea! Keep teaching us sensei!
Very nice recipe - quite addictive. For the ones I made, the caramel is quite soft almost liquid at room temperature, so next time I make this, I will replace some of the syrup with cane sugar and see if it will make the caramel a bit harder, maybe a little less butter would also do the trick.
Hi Glen, I made these on Sunday, sooo good, and I’m not much for desserts. I don’t have a 9x9” pan (7x11-ish) so the layers were a little thinner than yours but…omg. I already have the shortbread ready for the next batch!
For some reason my caramel never thickened like yours :( it stayed the same consistency no matter how long I boiled it. Maybe I got to much maple, cause I kinda eyeballed it out of the flask since it contained just about twice the amount I needed.
This looks delicious! I remember my mom used to make something like this when I was a kid, except the base was graham crackers (actual crackers, not crumbs) and the caramel and chocolate layers were thinner.
I've done this recipe many times and it's delicious! At first I was so addicted to it that my blood sugar reached diabetes levels! I'm not joking, this is a true story!
Glen... I do dulce de leche by cooking a can of condensed milk for half an hour in a pressure cooker. If you use dulce de lech, butter and syrup, may be you 'll end up much faster with that caramel.
LMFAO when Glenn said he had a little bit of maple syrup. Cracked me up. If that’s a little bit I’d hate to see what a lot is lol love you and your partner and the lovely recipes and videos. From: Virginia USA
Daaang, I'm a huge fan of Real maple syrup but I hardly ever see it that dark here in the states. Definitely one of the few things worth splurging on. When I stay in upstate NY, I always buy a gallon jug from a local family maple farm.
I love shortbread crusts. I also love chocolate. I also love salted caramel. And all three in one bite? Wow. My primary care physician will have a field day reminding me to slow down and that I have diabetes! ! Anyway, thanks, Glenn and Jules. I always look forward to Jules giving her suggestions. There are some videos where she's not in the video and it looks incomplete.
thanks for posting these video... love the content... be careful though, somebody might see that maple syrup in that quantity and decide they need it more than you...
I am a huge fan of your show. You might have said the most Canadian thing i have ever heard at around 3:12... "I have got a little thing of maple syrup here." That is a lot of maple syrup. hahahaha Keep up the amazing content!
Hi Glen. Just wanted to say I made these this morning. Darn they are good. Instead of using the regular condensed milk though, I used a Dulce de Leche version of the condensed milk. Love your videos. Keep up the great work.
Interesting you mention saving time by microwaving the chocolate. You could save even more time, and mess, and possible scorched chocolate by just putting the chips right onto the hot, but not too hot, cramel. Wait 5 minutes and then spread out with a knife. Easy peasy😊 You could also add chopped nuts on top as well. My gran did a similar thing when she made toffee.
I would've originally used milk chocolate, but after eating a few caramel slices that had dark chocolate, and despite normally disliking dark chocolate, its pretty good on a millionaire's shortbread (caramel slice)
They look very nice, I eat them when I was in Scotland. I would love to make them but here in Spain maple syrup its expensive and hard to find. What can I used instead and how much?
To make the caramel layer, you only need the condensed milk. You take 2 unopened cans of condensed milk, stand them in a large/tall saucepan, cover with boiling water so it goes above the level of the unopened cans, then boil for 2-3 hours, then, take the cans out of the hot water. Leave to cool, then open. Voila, perfect caramel from condensed milk. No other ingredients needed.
Glen & Friends Cooking There’s a maple syrup festival??!! I am learning so much from your channel!!!! Giant smokers with Bluetooth and now Maple Syrup Festivals!!!😲😂 I wish we had Maple Syrup Festivals in the U.K. 🇬🇧 .... sigh..... 😌
Ha! You have a little bit of maple of syrup... Wish I had a little! Did you know, you can boil an unopened can of condensed milk to make a wonderful caramel sauce? Keep the can covered w boiling water for 3 hours. Great on cakes, pies and ice cream.
Set?! Prep kitchen?! Am I the only naive soul that just had their bubbles burst that this isn’t their home and that Jules doesn’t just magically walk in after a long day at work to some delicious creation Glen has lovingly slaved over all day?! 😭🥺😨
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
Glen & Friends Cooking Thank you Chef Glen 👌💖🌿🌷
Hi Glen, I was just wondering if you would suggest store bought maple syrup over store bought golden syrup if you live in a country without access to fresh maple syrup (Australia). Cheers, loving the content mate
@@jackmuller1510 just use the golden syrup. That's what the recipe asked for anyway. If you still want to use maple syrup find one with the least amount of ingredients and, if possible, find one that just lists "maple syrup" in the ingredients.
Thanks. These are called caramel squares around these parts. (Donegal, Ireland)
That giant bottle of maple syrup is the most Canadian thing I’ve ever seen
Challenging stereotypes
"I've got a *little bit* of maple syrup here"
It's some spendy up here too, a very labour intensive product.
*pulls huge bottle of syrup out of fridge* CANADA INTENSIFIES
"I've got a little bit if maple syrup here"
*Pulls out absolute unit of a jug full of Mable syrup*
Maple* not mable
The dark real stuff too, it’s a different creature to the American store stuff.
Thankyou for being a creator!
So many things done well I think I will list them
1. straight to the point - No life stories just get stuck in nice and simple
2. Both measurements! thank you a lot for this one (I am from the UK and cant stand having to google how to convert american weight to G's
3. That giant bottle of maple syrup is the most Canadian thing I have ever seen and it most likly far grater than the total amount of syrup in my entire life
No math needed or precise instruments needed American measurements are super easy... A cup is basically a small cup like a coffee mug... A table spoon is a tableware spoon.. a tea spoon is about third of that. Four cups to a quart.. Four quarts to a gallon.
@@samiam619 That’s what 4th grade math is for. 8 is half of 16, so if you double the numerator, you’ll see that 3/8=6/16. So that’s larger than 5/16.
For the caramel just boil the can of condensed milk for 2 hours, keep it covered with water.
You get the perfect dulce de leche
The single most Canadian thing I've ever seen: A denim apron with leather straps while referring to a full gallon glass jug of maple syrup as 'a little bit of syrup'.
Canadian makes fancy twix
Loved the video!
I totally agree, flaked Morton salt on top would be fabulous!!! I want that jug of Maple syrup!!!
Growing up, we had a version of this every Christmas Holiday that used melted chunky peanut butter instead of Caramel. Our shortbread base used brown sugar instead of white. Is still a favorite.
Now that sounds delicious!! Carmel, although good, Is just too sweet for me. I’d make that, eat one or two pieces then be hunting for someone to give the rest to. But Peanut butter, ahh, peanut butter, now that I could eat!!
i love that you mentioned the condensed vs. evaporated milk. any time i see either i am reminded of the time i was in an unfamiliar kitchen and mistakenly grabbed a can of condensed milk when i needed evaporated. i just thought the milk had gone off somehow and threw it out. later, when someone else was looking for the can of condensed milk and there was none, i had to fess up.
I’m one of the worst/most inexperienced cooks on the planet (I can make some really good scrambled eggs, but that’s it) but I feel like I could actually do this, which is what I really enjoy about your videos.
I've enjoyed this video because the two of you interact as a team.
This is an Australian creation from the 70s that survived the 70s to become ubiquitous in Australian cake shops and coffee shops. I've have versions with all varied ideas about the bottom layer, including oats or coconut. (In Australia it is always always ALWAYS called "caramel slice".)
Ahh, yes many memories of slice day.
@@samiam619 happy to report it was weekly, thursdays if my memory is correct
That syrup is the Canadian version of an American flag body suit
Thanks for adding our American backwards measurements in the description. It is appreciated and not unnoticed
I love how she first takes a nibble of the short bread, then goes and takes her piece and cuts it in half and then eats the other half. If I did it that way, I would weigh less I am sure. I will try this for my book club. Yes, men read books but they like snacks with it.
I'm so glad you made it! Thanks you so much. It is awesome
Glen you are really a pro at making these videos. I really like how they flow and how they are edited. I'm really glad your channel has been gaining some traction, it's well deserved!
Thank You!
The trick with the baking paper in the pan is one I've never seen before -- I've always cut stuff up in the pan, but your way looks so much easier and better! And saves my non-stick cookware. I'll have to try that next time I do some baking.
I've been looking for that dark maple syrup for a few years since the place I got it from stopped making it. Called it Cooking Maple Syrup. I used it for pancakes. Flavour city.
Totally awesome, this will be made this weekend for sure! Glad you mentioned golden syrup - use it in place of corn syrup always especially for your raisin butter tart bars! Love the teaser shots of other recipes in each video - cool idea! Keep teaching us sensei!
Hi Glenn, this recipe looks amazing thanks for sharing
chopped pecans on top :-) Thanks for another great video.
Yes - Nuts on top would be great!
I subscribed the second he pulled out the maple syrup. You're amazing!!
Very nice recipe - quite addictive.
For the ones I made, the caramel is quite soft almost liquid at room temperature, so next time I make this, I will replace some of the syrup with cane sugar and see if it will make the caramel a bit harder, maybe a little less butter would also do the trick.
You two people are lovely and, frankly, I have become addicted to the whole channel. I'm so glad i stumbled upon this channel =)))
Hi Glen, I made these on Sunday, sooo good, and I’m not much for desserts. I don’t have a 9x9” pan (7x11-ish) so the layers were a little thinner than yours but…omg. I already have the shortbread ready for the next batch!
For some reason my caramel never thickened like yours :( it stayed the same consistency no matter how long I boiled it. Maybe I got to much maple, cause I kinda eyeballed it out of the flask since it contained just about twice the amount I needed.
Making these tonight....with the salt. Can't wait. Thanks!
Lol everyone in the comments freaking out about the maple syrup. Chill guys!! It's Canada! 😂
“I have a little bit of maple syrup” he says lugging a bottle so large it would cost my entire life saving to buy if I were to find it in the UK.
awesome, when you mentioned salt I did really dig this and picture taste as well, for sure to try this holydays, thx
This looks delicious! I remember my mom used to make something like this when I was a kid, except the base was graham crackers (actual crackers, not crumbs) and the caramel and chocolate layers were thinner.
Depression Slice?
I've done this recipe many times and it's delicious! At first I was so addicted to it that my blood sugar reached diabetes levels! I'm not joking, this is a true story!
It looks gorgeous, I bet it tastes gorgeous! 😊
Just made these for the holidays....so.dang.yummy!
That maple syrup looks really good!! Wow!
Should call it Canadian Millionaire's Shortbread with that delicious Maple Syrup!
Millionaire's ShortbrEHd
Glen... I do dulce de leche by cooking a can of condensed milk for half an hour in a pressure cooker. If you use dulce de lech, butter and syrup, may be you 'll end up much faster with that caramel.
How do these fine folks stay so slim, eating delectable treats!
Your videos are always so well done Glen, thank you for making them! This recipe in particular looks amazing.
The chopping gave me asmr tingles god bless
LMFAO when Glenn said he had a little bit of maple syrup. Cracked me up. If that’s a little bit I’d hate to see what a lot is lol love you and your partner and the lovely recipes and videos. From: Virginia USA
Daaang, I'm a huge fan of Real maple syrup but I hardly ever see it that dark here in the states. Definitely one of the few things worth splurging on. When I stay in upstate NY, I always buy a gallon jug from a local family maple farm.
Ahhhh the ol’ Caramel Slice. A staple in all Aussie bakeries. The base is generally thinner here and probably less shortbready.
I would love these. I agree about milk chocolate. It is too sweet.
Caramel shortbread is my favourite biscuit!
I love shortbread crusts. I also love chocolate. I also love salted caramel. And all three in one bite? Wow. My primary care physician will have a field day reminding me to slow down and that I have diabetes!
! Anyway, thanks, Glenn and Jules. I always look forward to Jules giving her suggestions. There are some videos where she's not in the video and it looks incomplete.
So glad I found you guys! Great channel. Informative and fun!
thanks for posting these video... love the content... be careful though, somebody might see that maple syrup in that quantity and decide they need it more than you...
Ha - Like the great maple syrup heist in Quebec a few years ago - 10,000 barrels were stolen.
Bars look amazing! Nice recipe. I would like to try someday😀
I've been licking the screen this looks sooo good, gooder than good !!
I am a huge fan of your show. You might have said the most Canadian thing i have ever heard at around 3:12... "I have got a little thing of maple syrup here." That is a lot of maple syrup. hahahaha Keep up the amazing content!
Hi Glen. Just wanted to say I made these this morning. Darn they are good. Instead of using the regular condensed milk though, I used a Dulce de Leche version of the condensed milk. Love your videos. Keep up the great work.
So glad you enjoyed them!
"I have a little bit of maple syrup" he says as pulls out a growler full of the stuff from the fridge. Beyond Canadian.
Pulling out that giant jug of maple syrup was the most Canadian thing I've ever seen.
totally love the wine cask of maple syrup you must be from Canada...
Interesting you mention saving time by microwaving the chocolate. You could save even more time, and mess, and possible scorched chocolate by just putting the chips right onto the hot, but not too hot, cramel. Wait 5 minutes and then spread out with a knife. Easy peasy😊 You could also add chopped nuts on top as well. My gran did a similar thing when she made toffee.
I've never seen maple syrup that dark. I need it!
Thanks for shareing
That looks pretty good. Too bad it's illegal for me to make and eat this, I'm not a millionaire.
I would've originally used milk chocolate, but after eating a few caramel slices that had dark chocolate, and despite normally disliking dark chocolate, its pretty good on a millionaire's shortbread (caramel slice)
Maybe one could also use Salted Caramel Chocolate instead of regular chocolate on the top.. that would add a bit of Salt to the sweet dessert.
Looks a real treat!
Would substituting honey instead of maple syrup work when making caramel?
Maple syrup is so expensive in the UK, thanks for the recipe, I may try it at the weekend if I get the time
Made this so many times. The Australian way. Yum
Thanks for letting us know about sweetened condensed milk again :)
That jump cut was impressive
If you want any layer to be somewhat more softer just add (more) butter
Those look delightful
Would be helpful to give guidance how to deal with caramel sauce. How long to boil? Can one keep stirring? What to do if it ‘curdles’?
glen!
what is that three cornered (?) glass measuring cup you use?
i just love and want like five
"I got a little bit of maple syrup here." Proceeds to bring out a huge jug. 😂😂
You're very Canadian to be in possession of that much maple syrup. 😆
If microwaving chocolate ... add a T. of coconut oil or Crisco. It will make it easier to spread and won't effect the taste.
If we hadn't known he was Canadian before...well you can't miss it now.
They look very nice, I eat them when I was in Scotland. I would love to make them but here in Spain maple syrup its expensive and hard to find. What can I used instead and how much?
Corn syrup or golden syrup - pretty much 1:1 swap.
I wonder if there is a peanut butter version of the filling? I'm a lover of Reese's cups and peanut butter twix.
Here's a shortcut to speed things up for making the caramel. A friend of mine often uses Dulce de Leche instead of condensed milk
As i live in the netherlands, the only sirup i can get is from beets. Should be fine right?
could you use honey instead of the maple?
My sister gave me a recipe YEARS ago for these and it was called Toffee Slice.
do these freeze well?
Wonderful video!
A tiny little piece is all you need... I am going to call BS on that.
so you`ve made a giant twix bar XD great video!
How do you two stay so thin eating all of these sweets? I just smell them and gain weight!
This looks wonderful!
Glen, on every other recipe : "Let's see if I can ____ this without making a total mess".
Never once seen him make a total mess.
To make the caramel layer, you only need the condensed milk. You take 2 unopened cans of condensed milk, stand them in a large/tall saucepan, cover with boiling water so it goes above the level of the unopened cans, then boil for 2-3 hours, then, take the cans out of the hot water. Leave to cool, then open. Voila, perfect caramel from condensed milk. No other ingredients needed.
I don't see any maple syrup in your recipe... where's the maple syrup?
Where do you buy that jug of maple syrup!? I'm in Toronto too.
Picked it up at the Elmvale Maple Syrup Festival.
Glen & Friends Cooking There’s a maple syrup festival??!! I am learning so much from your channel!!!! Giant smokers with Bluetooth and now Maple Syrup Festivals!!!😲😂 I wish we had Maple Syrup Festivals in the U.K. 🇬🇧 .... sigh..... 😌
It’s like a homemade Twix. Yummy;)
Ha! You have a little bit of maple of syrup... Wish I had a little!
Did you know, you can boil an unopened can of condensed milk to make a wonderful caramel sauce? Keep the can covered w boiling water for 3 hours. Great on cakes, pies and ice cream.
Subscribed. Got any recipes for nanaimo bars? I love nanaimo bars.
Where do you source that maple syrup?? I would love some
Don’t you just have a cousin who makes it?
@@GlenAndFriendsCooking Lucky you! Guess I need to find some Canadian relatives!
Grew up eating this stuff, slaps fr
Billionaire bars are 1000 times better. Just Kidding. You have an awesome video there. 👍
With the sweetness of the Caramel, Dark Chocolate 70% Minimum
Golden syrup is my preference.
Set?! Prep kitchen?! Am I the only naive soul that just had their bubbles burst that this isn’t their home and that Jules doesn’t just magically walk in after a long day at work to some delicious creation Glen has lovingly slaved over all day?! 😭🥺😨