After binge watching Great British Bake Off, I decided to make Millionaire Shortbread (cookie bars with shortbread base, caramel layer, chocolate layer on top). All the recipes I found online had slight variations on the following for the caramel layer: sweetened condensed milk + sugar + butter, boil x amount of time. Experiments came out bland, over-sweet, underwhelmingly caramelly, and grainy - blech. Yesterday I decided to tweak my regular caramel sauce recipe to make my own -- I believe I ended up going with 800 g sugar, 440 g heavy cream, 360 g butter, dash of salt - I cooked the sugar to nice dark caramel, added the dairy & salt, then boiled, stirring until temp came back up to 238 degrees F. Poured over cooked shortbread in pan, let cool a bit, covered with melted chocolate and let set overnight at room temp. The flavor and smoothness is out-friggin-standing. But, while I've gotten rid of the graininess, I have definitely not chosen the correct temperature, as it seriously oozes when I cut into bars, rather than cutting cleanly. Anybody have any thoughts on what temp I should have used? Clearly 238 is not a winner. (though I am still totally happy eating these with a fork, since they can't be finger food).