10 December 2009

Microwave Caramels

Is it just me, or is Pauli whipping up a batch of every good thing I mention, lately?  I think she's trying to kill me off, and these caramels will do the job.  The recipe credits "Virginia Giles." 


"This is also a great recipe for caramel apples or popcorn." 

Butter
1 Cup
Brown sugar
2 1/4 Cup
Sweetened condensed milk
1 can
Salt
(a dash)
Light corn syrup
1 Cup
Vanilla
1 tsp
Nuts
1 Cup


  • Using high heat, melt butter in a 2 qt. microwave-safe bowl (preferably one with a handle).
  • Stir in all remaining ingredients except vanilla and nuts.  Mix well.
  • Cover tightly with plastic wrap and microwave on high for 10 minutes.
  • Remove from microwave and stir well.
  • Microwave again on medium (70%) for 5 to 12 minutes (often 12).  Cooking time will vary with different ovens.
  • Candy is done when it reaches 240 degrees on a candy thermometer, or soft ball stage.
  • While caramel is cooking, prepare a 9 x 11" pan by coating sides and bottom with butter.  Spread nuts in pan.
  • When caramel is done, stir in vanilla.
  • Pour caramel over nuts and allow to cool in the refrigerator
  • When candy has hardened, push it out onto a cutting board and cut into bite-size pieces.  
  • Wrap pieces in waxed paper squares.

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