Microwave Salted Butter Caramels

Makes about 3 dozen caramels

  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1/2 c. corn syrup
  • 1/2 c. sweetened condensed milk
  • 1/4 c. salted butter, melted
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1/4 to 1/2 tsp. coarse salt

1) Line square pan with parchment paper, allowing at least 2" overhang on each side of pan. For normal caramels, use 8x8" pan, or 6x6 for thicker caramels. If you're going to sub foil for parchment, be sure to coat foil surface very generously with nonstick cooking spray.


2) In a large microwave safe bowl (emphasis on the large...this mixture will bubble up a lot as it's cooking so you'll want a bowl with taller sides), stir together sugars, syrup, milk, salt and butter until well combined.


3) Microwave on high for 6-8 minutes, stirring every 2 minutes for first six minutes, then each minute thereafter. For soft, chewy caramels, microwave 6-7 minutes. For firmer caramels (still chewy!) that hold their shape well, microwave 8 minutes. 


3) Stir in vanilla and pour into pan. Sprinkle lightly with coarse salt and allow to cool until firm or place in refrigerator for about 1 hour. Remove caramel slab from pan by lifting parchment overhang. Use a sharp knife to cut caramel into small pieces and wrap in parchment paper or plastic wrap to store.


Source: Adapted from The Yummy Life

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