Post by Granny Smith on Apr 24, 2013 18:19:53 GMT -5
7-Minute Microwave Caramels
The recipe seems too good to be true because the caramels are made in the microwave in seven minutes, and no candy thermometer is needed.
1/2 cup butter (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup light corn syrup (light in color, not lite)
1/2 cup sweetened condensed milk (about half a can)
1 1/2 teaspoons vanilla extract
coarse salt, optional
Have all ingredients measured and ready to go because this recipe, while very simple, moves quickly.
Generously grease (I used spray) an 8-inch or 9-inch square pan; set aside.
In an 8 cup measuring cup or very large microwave-safe bowl (nearly the largest your microwave can accommodate because the depth is necessary for the bubbling-up), melt the butter, about 90 seconds. (less if your microwave is very powerful)
To the melted butter, add the sugars, corn syrup, sweetened condensed milk, and stir until smooth. Place bowl in the microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes).
Using a hot pad, remove bowl from the microwave, scrape down the sides well, and stir. It won’t appear that much of anything is on the sides but if there is sugar or sugar granules that are not dissolved and fully incorporated into the bubbling mixture and they remain uncooked, they can cause graininess or crystallization in the finished caramels. Uncooked sugar crystals have regrowth that spreads and can take over a whole pan, rendering it a grainy and inedible. After scraping down the sides of the bowl very well, wipe around the sides using a damp paper towel, making sure no sugar granules are clung to the sides.
Return bowl to microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes). During this time, the mixture will foam, bubble vigorously, and become very active. Stay close to the microwave and watch it so you could power off the microwave immediately if necessary. Using a hot pad, remove the bowl from the microwave.
Very carefully add the vanilla extract, standing at arm's length. The mixture will likely still be boiling when you add it, it will bubble up even more. Use extreme caution and stir to incorporate the vanilla as the mixture continues to bubble quite rapidly.
Pour the bubbling mixture into the prepared pan, sprinkle with salt (if desired) and place it in the refrigerator to firm up for at least four hours, or overnight, before slicing caramels.
Loosen edges and dump caramels out on a cutting board. Now, depending on how powerful your microwave is, the caramels will either be soft or very hard. If they're hard, let them come to room temperature before cutting. There will be no need to grease the knife. If they're soft, slice immediately, spraying a knife or pizza wheel with cooking spray before slicing, repeating as necessary.
Mine came out hard and, once they came to room temperature tasted very much like Sugar Daddy candy.
Note: After cutting, you can dip these in melted chocolate and firm up in the fridge, if desired.
The recipe seems too good to be true because the caramels are made in the microwave in seven minutes, and no candy thermometer is needed.
1/2 cup butter (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup light corn syrup (light in color, not lite)
1/2 cup sweetened condensed milk (about half a can)
1 1/2 teaspoons vanilla extract
coarse salt, optional
Have all ingredients measured and ready to go because this recipe, while very simple, moves quickly.
Generously grease (I used spray) an 8-inch or 9-inch square pan; set aside.
In an 8 cup measuring cup or very large microwave-safe bowl (nearly the largest your microwave can accommodate because the depth is necessary for the bubbling-up), melt the butter, about 90 seconds. (less if your microwave is very powerful)
To the melted butter, add the sugars, corn syrup, sweetened condensed milk, and stir until smooth. Place bowl in the microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes).
Using a hot pad, remove bowl from the microwave, scrape down the sides well, and stir. It won’t appear that much of anything is on the sides but if there is sugar or sugar granules that are not dissolved and fully incorporated into the bubbling mixture and they remain uncooked, they can cause graininess or crystallization in the finished caramels. Uncooked sugar crystals have regrowth that spreads and can take over a whole pan, rendering it a grainy and inedible. After scraping down the sides of the bowl very well, wipe around the sides using a damp paper towel, making sure no sugar granules are clung to the sides.
Return bowl to microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes). During this time, the mixture will foam, bubble vigorously, and become very active. Stay close to the microwave and watch it so you could power off the microwave immediately if necessary. Using a hot pad, remove the bowl from the microwave.
Very carefully add the vanilla extract, standing at arm's length. The mixture will likely still be boiling when you add it, it will bubble up even more. Use extreme caution and stir to incorporate the vanilla as the mixture continues to bubble quite rapidly.
Pour the bubbling mixture into the prepared pan, sprinkle with salt (if desired) and place it in the refrigerator to firm up for at least four hours, or overnight, before slicing caramels.
Loosen edges and dump caramels out on a cutting board. Now, depending on how powerful your microwave is, the caramels will either be soft or very hard. If they're hard, let them come to room temperature before cutting. There will be no need to grease the knife. If they're soft, slice immediately, spraying a knife or pizza wheel with cooking spray before slicing, repeating as necessary.
Mine came out hard and, once they came to room temperature tasted very much like Sugar Daddy candy.
Note: After cutting, you can dip these in melted chocolate and firm up in the fridge, if desired.
