Salted caramels have never been easier to make this recipe takes just a few minutes in your microwave.
MAKES: about 25 caramels
PREP TIME: 15 minutes
COOKING TIME: about 6 minutes
COOLING TIME: at least 2 hours
INGREDIENTS:
- ½ cup granulated sugar
- ½ cup lightly packed dark brown sugar
- ½ cup golden corn syrup
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter, softened
- 1 ½ tsp vanilla extract
- ½ tsp fine sea salt
- Sea salt flakes for garnish
INSTRUCTIONS:
- Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the caramels from the pan.) Set aside.
- In a large microwaveable bowl, combine both sugars, the corn syrup, condensed milk, butter, vanilla extract and salt.
- Microwave on high power for 6 minutes, stirring every 2 minutes.
- Check the temperature with a candy thermometer: it should register 250ºF. If the mixture is too cool, heat for 30-second intervals until it reaches 250ºF.
- Carefully pour the caramel into the prepared pan and sprinkle with sea salt flakes. Let cool at room temperature for at least 2 hours.
- Using the parchment paper overhang, lift the caramel from the pan to a cutting board. With a large, sharp knife, cut into 25 pieces. (The caramels can be stored in an airtight container, individually wrapped in wax paper or cellophane, for up to 1 month.)
