The Best Microwave Caramels

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Karo syrup, light

• Baking & Spices

  • 2 1/2 cups Brown sugar, packed
  • 1 Course sea salt
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 (14 ounce can Sweet and condensed milk

Found on reallifedinner.com

Description

Ingredients

• 1 cup butter
• 2½ cups packed brown sugar
• 1 cup light karo syrup
• 1 (14 ounce) can of sweet and condensed milk
• 1 tsp vanilla
• Course sea salt

Directions

• Line a 9x9 pan with parchment paper and butter the parchment paper. If you do not want to do this you can just butter the 9x9 pan. (But if you are planning to refrigerate the caramels to get them to cool, I suggest using the parchment paper or they will be very hard to get out)
• Set prepared 9x9 pan aside
• In a large glass microwave safe bowl, melt butter (make sure the bowl you use can hold at least 2 quarts or it will boil over.
• Add brown sugar, karo syrup, and sweet and condensed milk, stir to mix
• Microwave on high for 5 minutes, remove and stir.
• Return to microwave and microwave on high for 5 more minutes, remove and stir
• Return to microwave and microwave for 4 minutes, Stir and microwave one more minute. (At this point, I like to do the cold water test (like I do with these caramels) to make sure they are the consistency I want them to be, if they arent quite there yet, microwave for one more minute and test again.) If still not quite there, microwave 1 more minute and test again.
• Stir in vanilla and pour hot caramel mixture into prepared 9x9 pan, sprinkle with course sea salt, just a little you dont wan to get more than one grain of sea salt per bite.
• Put Caramels in the fridge and let caramels cool completely. At least 2 hours in the fridge
• Cut cooled caramels and wrap them in wax paper. Enjoy!