Microwave Caramels

Yummmm!!! I’ve made a couple batches so far and they keep dissapearing! I found that as long as it’s heated to between 238 & 242, they come out so soft and chewy! For a carmel sauce, stop it at about 220-225. I found that I wanted to add an extra dash of vanilla. I add marshmallows to one batch and made Carmarsh and oh was that wonderful… same with the Pecans.

Stir in a touch of salt and some vanilla extract and pour it all in a pan to set up. We’d recommend adding a little sprinkling of sea salt over the top at this point… there’s just something about that salty-sweet contrast. Let them cool, and then slice them up, and get to snacking. You can wrap them individually in cute little papers or store them in the refrigerator in an air tight container. If your family doesn’t take down the whole pan right away, that is.

Microwave Caramels

30 minutes to prepare serves 6-8


2 1/2 cups light brown sugar, packed
1 can (14 oz) sweetened condensed milk
1 cup (2 sticks) unsalted butter
1 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
Sea salt, as needed for topping (optional)

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Line a with parchment paper and spray with nonstick cooking spray. (Use a 9×9-inch pan for thicker caramels or a 9×13-inch pan for thinner ones.) Set aside.
In a large microwave safe bowl, melt the butter. Add sugar, corn syrup, and sweetened condensed milk, and stir to combine.
Microwave for 4 minutes. Remove and stir. Microwave again for 4 minutes; remove and stir. Microwave 4 more minutes; remove and stir.
Test caramel for doneness using a soft ball test. Drop a small ball of caramel into a glass of water. The caramel should hold together, but still be soft. If caramel is still too soft, microwave for 1 to 2 more minutes.
When you’ve reached desired consistency, stir in vanilla and 1/4 teaspoon of salt until combined. Pour caramel into prepared pan, top with a little sea salt, if using, and let sit until completely cooled.
Remove from pan and cut into squares or rectangles. Wrap each caramel in paper or store in an air tight container in the refrigerator. Enjoy!

From: allrecipes.com