I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I’ve made it with 2 c brown sugar too. My family loves the richer taste that the brown sugar gives the caramels. This is a very easy and fail proof recipe as long as you keep the heat on medium to low
Nobody, that’s who. It’s our go-to selection when we step foot in a candy store, and we bet we’re not alone there. Candy making can seem daunting, so caramels are a task we’ve always left to the professionals. Well, until now.
See, these caramels are EASY. As in you don’t even need a candy thermometer. As in, you don’t even need to turn on your stove. Seriously. Irresistibly chewy homemade caramels are well within your reach, my friends. These caramels are made in the microwave, and they’re so easy you just might find that you always have caramels in the house. But there are worse problems to have, right?
This recipe is very easy and results in creamy, chewy caramels that won’t pull your fillings out. If you don’t get them firm enough or cooked to the right temp the first time, don’t be afraid to re-melt it down again and heat it up to the correct temp. These are also great with chopped pecans stirred in and look cute wrapped in wax paper wrappers.
These caramels take maybe fifteen minutes of effort; the rest is just cooling time. Here’s how you do it:
You combine brown sugar, butter, corn syrup, and sweetened condensed milk in a big bowl and start microwaving. (Emphasis on big, you really don’t want this to boil over.) You microwave in four minute increments and stir in between. After the third round, you want to see if your caramel has reached the softball stage yet. You drop a little ball of caramel in some cold water and see if it holds together. If it does, you’re pretty much done. If it doesn’t, nuke it for another minute or so.
This is such a fabulous recipe! It is hands down my favorite, my go-to recipe for soft caramels. They turn out perfectly every time, and the ingredients are basic and simple and perfect. I make these exactly as written, except I usually skip the vanilla and sprinkle the caramels with some granular sea salt when they are almost firm. So delicious! I also like to dip them in tempered chocolate, and than sprinkle some sea salt on top of the chocolate. Absolutely to die for! Thanks for sharing the recipe!!!
2 1/2 cups light brown sugar, packed
1 can (14 oz) sweetened condensed milk
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