I am a caramel snob.
I have been known to judge the local chocolateirs by how good their caramel is. Sure they can make pretty, glossy little designs on their chocolates, but can they make caramel? Chewy, buttery, perfectly golden caramel that stretches in your fingers and melts in your mouth? If not, then I’m not interested.
I learned to make caramel the hard way. Standing over the stove for an hour, stirring often as the candy boiled and popped and seared my hands, watching the candy thermometer as the mercury climbed slowly. I did this for years, and I never complained. It was worth every agonizing minute, ever burn, every sticky pot.
But then Pinterest was born, and the clouds parted, and I discovered that you can make the very same incredible, heavenly caramel - - - in the microwave! I didn’t believe it could really taste as good, the texture could really set perfectly. But I tried it and it was perfect. I have not used a candy thermometer ever since.
But then Pinterest was born, and the clouds parted, and I discovered that you can make the very same incredible, heavenly caramel - - - in the microwave! I didn’t believe it could really taste as good, the texture could really set perfectly. But I tried it and it was perfect. I have not used a candy thermometer ever since.
I have made it plain, I have made it sprinkled with coarse sea salt, I have poured it over shortbread to make caramel shortbread bites, and my ultimate favorite is to make it with chocolate chips and pecans , creating turtle caramels. However you want to dress it up or down is up to you. Enjoy!
Start by preparing your pan. This recipe will make an 8x8 batch of caramels.
Spray the pan with cooking spray, then press parchment or wax paper into the pan. Leave a good overhang of parchment so the caramel will be easy to remove later.
You can see the parchment does not stay perfectly in the pan, and that's fine. When you pour your caramel in it will press the paper down and form to the pan just right.
All the usual offenders here: White and brown sugar, corn syrup, salt, real butter, vanilla (forgot to add it to the lineup), sweetened condensed milk, and toddler toothbrush.
Just kidding, you don't really need that toothbrush, but since he's always following you around the house, why not just stick him on that counter and let him smile at you while you work.
Melt your butter in the microwave, then add all other ingredients, besides vanilla, and whisk until smooth. It should look like this.
The reason this batch is so pale it because I used light corn syrup and light brown sugar. If you want a richer color, opt for darker ingredients. The vanilla will also add color at the end.
Microwave on high, stirring every two minutes, for a total of six minutes. Your caramel will get good and angry, so be careful as you move it in and out of the microwave.
Stir in vanilla immediately, then pour the who angry mess into your prepared pan. Let it set on the counter for two hours, then move to the fridge for thirty minutes.
Remove from the fridge lift the parchment from the pan and set it on a cutting board. With a heavy knife, slice the caramels to the desired size and wrap in saran wrap or wax paper.
Refer to the recipe below if you want to add any variations.
Microwave Caramels - The Real Deal in SIX minutes
Found at Todd's Kitchen on YouTube
Ingredients
Directions
1. Place butter in a large microwave safe bowl. Heat on low power until the butter is melted.
2. Add the other ingredients to the bowl of butter (all except the vanilla) and whisk until the mixture is smooth and creamy.
3. Return the bowl to the microwave and heat on high for two minutes. Using hot pads, carefully remove the bowl (it will be very hot) and stir the mixture well.
4. Return bowl to the microwave and heat on high for two more minutes. Again, carefully remove the bowl (it will be even hotter) and stir the mixture well.
5. Return bowl to the microwave and heat on high for two final minutes. Carefully remove the bowl (it will hot as Hades) and add in your vanilla, stirring the whole mixture well.
6. Pour the caramel into your prepared pan and refer to the instructions below for whatever variation you want.
Plain – Let set for 2 hours. Refrigerated for thirty minutes, then cut into pieces and wrap with wax paper.
Sea Salt – Let sit for 15 minutes, then sprinkle with coarse salt. Then follow the directions for plain caramel.
Turtle – Sprinkle chocolate chips and pecans over the caramel. The chocolate will melt and the pecans will sink ever so perfectly into the caramel. You might start to cry, it will be so beautiful. Follow the directions for plain caramel.
Shortbread - Bake your favorite recipe for pressed shortbread in an 8x8 pan. (You can also use the recipe for a lemon bar crust.) When the shortbread is baked, pour hot caramel on top as soon as you remove it from the microwave. Follow ingredients for plain caramels to let it set.
This caramel also makes amazing caramel popcorn, caramel brownies, or can be diluted with milk to create decadent caramel sauce
* I don’t know who to credit with this recipe. It is all over Pinterest and YouTube, and no one names the person who first invented it. But whoever the mystery caramel genius is, I am in their debt. This particular recipes is from Todd's Kitchen on YouTube.
Stir in vanilla immediately, then pour the who angry mess into your prepared pan. Let it set on the counter for two hours, then move to the fridge for thirty minutes.
Remove from the fridge lift the parchment from the pan and set it on a cutting board. With a heavy knife, slice the caramels to the desired size and wrap in saran wrap or wax paper.
Refer to the recipe below if you want to add any variations.
Microwave Caramels - The Real Deal in SIX minutes
Found at Todd's Kitchen on YouTube
Ingredients
- 1⁄4 cup real butter
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup sweetened condensed milk
- 1/2 tsp pure vanilla extract
Directions
1. Place butter in a large microwave safe bowl. Heat on low power until the butter is melted.
2. Add the other ingredients to the bowl of butter (all except the vanilla) and whisk until the mixture is smooth and creamy.
3. Return the bowl to the microwave and heat on high for two minutes. Using hot pads, carefully remove the bowl (it will be very hot) and stir the mixture well.
4. Return bowl to the microwave and heat on high for two more minutes. Again, carefully remove the bowl (it will be even hotter) and stir the mixture well.
5. Return bowl to the microwave and heat on high for two final minutes. Carefully remove the bowl (it will hot as Hades) and add in your vanilla, stirring the whole mixture well.
6. Pour the caramel into your prepared pan and refer to the instructions below for whatever variation you want.
Plain – Let set for 2 hours. Refrigerated for thirty minutes, then cut into pieces and wrap with wax paper.
Sea Salt – Let sit for 15 minutes, then sprinkle with coarse salt. Then follow the directions for plain caramel.
Turtle – Sprinkle chocolate chips and pecans over the caramel. The chocolate will melt and the pecans will sink ever so perfectly into the caramel. You might start to cry, it will be so beautiful. Follow the directions for plain caramel.
Shortbread - Bake your favorite recipe for pressed shortbread in an 8x8 pan. (You can also use the recipe for a lemon bar crust.) When the shortbread is baked, pour hot caramel on top as soon as you remove it from the microwave. Follow ingredients for plain caramels to let it set.
This caramel also makes amazing caramel popcorn, caramel brownies, or can be diluted with milk to create decadent caramel sauce
* I don’t know who to credit with this recipe. It is all over Pinterest and YouTube, and no one names the person who first invented it. But whoever the mystery caramel genius is, I am in their debt. This particular recipes is from Todd's Kitchen on YouTube.