5 Tbl. butter
1/2 c. light corn syrup
1/2 c. sugar
1/2 c. packed light brown sugar
4 oz. sweetened condensed milk (about 1/4 cup + 2 Tbl.)
***It has been suggested to me to use 1/2 cup of sweetened condensed milk, which is 2 Tablespoons more than I have used. I am going to try that next time I make these, but until then, you will have to decide which measurement you use.***
**Note: I have learned that the wattage of your microwave will greatly effect the outcome of these caramels. I used a 950 watt microwave and cooked for 6 minutes and ended up with amazing soft caramels. If you have a higher wattage microwave, you will want to cook less or you will end up with hard caramels. Or if you have a lower wattage microwave, you will want to cook a little longer. **
Instructions:
Put all ingredients in a large, microwave safe, bowl. Microwave for 6 minutes, stirring every 2 minutes. Spray an 8''x8'' dish with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.
Jenn's Notes: Seriously AMAZING! Since cans of sweetened condensed milk only come in 14 oz., I measured 4 oz. using my kitchen scale and it ended up being about 1/4 cup plus 2 Tablespoons. I poured my caramel into an 8''x6'' dish and we ate one row out of it the first night, then when I woke up the next day, it was completely filled in again, like I didn't even eat any. So, eventually it will spread (it takes quite awhile for this to happen). If you individually wrap them and are planning on taking them somewhere, I would keep them in the fridge and bring to room temperature just before serving. They will hold their shape for several hours, before they start to flatten.
adapted from: A Pretty Cool Life