When I got this month's assignment for the Secret Recipe Club, I got right to work picking and trying out several recipes. Ellie, from The Bitchin' Kitchin', has tons of recipes that appealed to my sweet tooth! Over the last month we have tried the Cookie Butter Cupcakes, Chai Spiced Scones, and Brownie Batter Pancakes. All of these were just great, and you should try them if you get the chance. One recipe stood out above the rest.
I was skeptical when I saw the recipe for caramels in the microwave. Really, is there anything good that can be made in the microwave? Somehow this wonderful machine can magically transform chicken into rubber, and it can also turn a few ingredients into delicious caramels! I could not stop eating them...and the recipe makes a ton. J had to take them to work before I ate them all.
Overall, the caramels are easy to make. A word of warning to you: You have to watch it as it cooks, because it will boil over into your microwave and you'll have a mess! I recommend stirring every minute or when you see it's starting to boil over instead of every two minutes. Stirring helps the caramel settle back down. At one point, I wondered if making caramels in the microwave was really easier than standing over the stove and stirring constantly. Either way you do it, these caramels taste amazing. Just make them.
I pretty much followed Ellie's recipe. I didn't have sweetened condensed milk, so I found a recipe to make some homemade. I may never buy it again. You can adjust this according to how much your recipe needs so you won't have any left over. Brilliant.
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla
Coarse sea salt
I was skeptical when I saw the recipe for caramels in the microwave. Really, is there anything good that can be made in the microwave? Somehow this wonderful machine can magically transform chicken into rubber, and it can also turn a few ingredients into delicious caramels! I could not stop eating them...and the recipe makes a ton. J had to take them to work before I ate them all.
Overall, the caramels are easy to make. A word of warning to you: You have to watch it as it cooks, because it will boil over into your microwave and you'll have a mess! I recommend stirring every minute or when you see it's starting to boil over instead of every two minutes. Stirring helps the caramel settle back down. At one point, I wondered if making caramels in the microwave was really easier than standing over the stove and stirring constantly. Either way you do it, these caramels taste amazing. Just make them.
I pretty much followed Ellie's recipe. I didn't have sweetened condensed milk, so I found a recipe to make some homemade. I may never buy it again. You can adjust this according to how much your recipe needs so you won't have any left over. Brilliant.
Microwave Sea Salt Caramels
by
Prep Time: 5 min
Cook Time: 6-7 minutes
Ingredients (24-40 caramels)
1/4 cup butter, cut in 8 pieces1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla
Coarse sea salt
Instructions
- Combine the sugars, corn syrup, vanilla, butter, and sweetened condensed milk in a microwave proof bowl. The bowl should be at least 2 quarts to allow for the caramel to expand as it cooks.
- Cook it in the microwave on full power for 6 minutes (for soft & chewy texture) or 7 minutes (for firm yet still chewy texture), stopping and stirring often during the cooking time.
- Line an 8x8 baking dish with aluminum foil, making sure the foil extends up the sides. Coat the foil with cooking spray.
- Pour the hot caramel into the dish and Sprinkle generously with coarse sea salt. Put it in the refrigerator until it is firm enough to cut, 40-60 minutes.
- Remove from the fridge. The firmed up caramel will have taken the shape of the dish, so you can lift by the foil edges to remove the entire piece at one time. Peel off the foil.
- Use a large knife to cut the caramel into whatever size you prefer.Put the caramel on a sheet of parchment or waxed paper for easier cutting and removal later. Otherwise, it may stick to the cutting board.
- Wrap individual pieces in parchment paper and twist the ends.You can also layer them on top of parchment paper in a covered container.
- Store in fridge or at a cool room temperature. If refrigerated, make sure to bring the caramels back to room temperature before indulging.
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