Microwave Caramels

With Valentines Day coming up I thought I would share a recipe I’ve made many times in the past.   If you want to make something a little sweet for your sweetheart, this would be wonderful to make.  I usually make them for Christmas but they are so easy to make, I will make them year round and give them away.

My absolute favorite go-to, candy recipe is Microwave Caramels.   Honestly it takes more time to set it up and clean it up than it takes to make this.    With only 5 ingredients, so easy it’s silly.   And the result, pure and simple deliciousness.

Microwave Caramel
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup (I used dark since that’s what I had on hand)
1/2 cup Eagle brand milk (sweetened condensed milk)  *In a large glass 2 quart container melt butter.

Add the sugar, Karo syrup and milk.Cook two minutes on high and stir. Cook two more minutes on high and stir.

As you can see, it gets really bubbly and hot.   Please be careful removing it from the microwave at this point,  as you can get some severe burns if you spill it.   Stir it down well, and return to the microwave.

 If you want your caramel a little  soft, cook an extra minute. For harder caramel, cook for an extra two minutes. ( When I make these, I do cook an extra minute or two, I like my caramels a little harder and find they are too soft for my taste otherwise.) I tried something a different a couple of batches ago.  I toasted some Pecans, added them to the bottom of the buttered dish, and poured the slightly cooled caramel over the pecans.   After taste-testing a few, I decided to do this again and again, I had to, I ate half the pan.

Pour into a buttered small glass dish and let them set up. (I poured them into a buttered rectangle-shaped pan and then cut them in squares)

After they have cooled, you cut them into little squares or rectangles or …   and take them out of the pan.

At this point I wrap them in little squares of parchment paper.

I like doing it like this as it  keeps the caramel from oozing together back into a big lump.    I keep these in a bag in my fridge until it’s time to give them away.
Unfortunately for me, they are also within reach and I feel the need to sample one or two every day to make sure they are still edible.  hmmmm  So it means I make at least two batches, or more each time I make it.   I think you can also pour a little melted chocolate on top and stick them in the fridge to set up.    Can anyone say ‘Turtles?’

* You can get two batches out of one can of sweetened condensed milk.

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