Thursday, June 3, 2010

Microwave Caramels

1 cup butter
1 can sweetened condensed milk
1 cup corn syrup
2 1/2 cups brown sugar
2 t. vanilla
Dash of salt

Measure all ingredients (except vanilla) into a 2 quart microwave bowl.  Microwave on high for approximately 16-20 minutes (depending on your microwave) stirring every 2 minutes.  Have ready a buttered 9x13 pan.  If you cook the caramels too long, they will be good suckers.  If you cook them too short, they will be soft and gooey.  Make a batch or two to test your microwave.  When done, add vanilla and pour into ready pan.  Let cool.  Cut into strips and wrap in wax paper.

From whence it came:  Last year when we wanted to go up to Utah to visit our newly engaged daughter and the wonderful young man who was stealing her away from us, we needed a place to stay.  The whole family was making the trip so we wanted something bigger than a hotel room.  We found a great place on Craig's List.  It was a basement apartment in the home of some great folks that treated us very well.  One day, after a long wedding dress shopping extravaganza, we came back to our temporary basement home and found these divine caramels waiting for us.  Not only were they kind enough to make them, they were kind enough to share the recipe with me.  Thanks for the fabulous recipe, Sherry!

Why it's blogable:  I came home from our trip and along with the help of the teen son made 300 of these little bites of heaven for the wedding.  That's how good they are!  And they are really easy to make.  These are the best caramels I have ever had! 

A few tips for ya:  Every microwave is different so you're going to have to experiment with these a little bit.  My microwave is no spring chicken, so I cook them for 20 minutes.  If you're microwave is newer you probably won't need to cook them as long.  If you cook them too long, they will get hard and pull out all of your dental work.  Don't say I didn't warn you!  If you don't cook them long enough they will be too soft.  So, there is a bit of a learning curve on this one, but it's worth figuring out.   

Also, when they've cooled, I take the entire chunk of caramel from the pan and place it on wax paper.  Then I cut them into strips with a pizza cutter. I think it works better than a knife.  Once they're cut, wrap them in little squares of wax paper and twist the ends, just like the picture.

Hope you enjoy stirring it up!

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