"Hunger is the best sauce in the world."--Cervantes

MICROWAVE CARAMELS Recipe

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This recipe for MICROWAVE CARAMELS is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Unsalted Butter (don't use salted, it will splatter)
1/2 Cup Light Corn Syrup
1/2 Cup Granulated Sugar
1/2 Cup Packed Light Brown Sugar
1/2 Cup Sweetened Condensed Milk
1/8 Tsp. Salt
1 Tsp. Vanilla Extract
Maldon sea salt or fleur de sel (optional)

Butter an 8X8 inch baking dish.

Place the 1/2 cup butter in a large microwave safe bowl (not anything plastic) glass or ceramic. Heat in microwave until melted.

To the bowl with the melted butter add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6-7 minutes.(I recommend taking it out around 6 minutes and testing either with a candy thermometer which should register between 238-242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard) If it needs a little more time return to microwave and heat in 20 second increments. Mine was done in 6 minutes, but will vary slightly based on the wattage of your microwave and the size of the bowl you use.

Using hot pads, carefully remove the bowl from the mocrowave. Add in vanilla extract and mix well.

Pour mixture into prepared baking dish. Sprinkle top lightly with the sea salt if using.

Place in refrigerator until set, about 20-30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2 inch then cut each row into three, then wrap each caramel in cut rectangles of wax paper.

Directions:
Directions:
Butter an 8X8 inch baking dish.

Place the 1/2 cup butter in a large microwave safe bowl (not anything plastic) glass or ceramic. Heat in microwave until melted.

To the bowl with the melted butter add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt, whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6-7 minutes.(I recommend taking it out around 6 minutes and testing either with a candy thermometer which should register between 238-242 degrees or placing a small spoon of
the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard) If it needs a little more time return to microwave and heat in 20 second increments. Mine was done in 6 minutes, but will vary slightly based on the wattage of your microwave and the size of the bowl you use.

Using hot pads, carefully remove the bowl from the microwave. Add in vanilla extract and mix well.

Pour mixture into prepared baking dish. Sprinkle top lightly with the sea salt if using.

Place in refrigerator until set, about 20-30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2 inch then cut each row into three, then wrap each caramel in cut rectangles of wax paper.

 

 

 

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