Microwave Caramels

Microwave Caramels
microwave caramels
from the kitchen of Kate, thanks to Courtney Smith

(If preferred, this can also be done completely on the cooktop.)
  • 1 cup butter
  • 2 1/4 cups firmly packed brown sugar
  • 1 cup light corn syrup
  • pinch of salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated milk)
  • 1 tsp vanilla
  • butter into a large glass bowl.  Microwave on high 1 to 2 minutes to melt.  Blend in the brown sugar, corn syrup, condensed milk and salt.  Cover with plastic.
  • on high for 10 to 12 minutes.  Uncover.  Stir well.
  • uncovered, on medium-high 16 to 20 minutes or until candy forms a ball when a small piece is dropped in cold water (or 245 degrees on a candy thermometer). 
  • in vanilla.  Pour into a buttered 12 x 8 inch baking dish.  Cool.
  • into 1 inch squares.  Wrap each in a 2 x 2 inch piece of wax paper.


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