MICROWAVE CARAMELS
Make and share this Microwave Caramels recipe from Food.com.
Provided by Debbwl
Categories Low Protein
Time 6m
Yield 12 Caramels, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Cook 6 minutes, stirring every two minutes.
- Stir and pour into lightly greased dish.
- Let cool.
- Cut, wrap in wax paper & store in air tight container.
Nutrition Facts : Calories 182.1, Fat 5, SaturatedFat 3.1, Cholesterol 14.5, Sodium 61.4, Carbohydrate 35.2, Sugar 27.9, Protein 1.1
EASY MICROWAVE CARAMELS
These caramels were "homework" for a candy-making class that I took some time ago...and I've repeated that assignment over and over since! I usually make an extra batch and freeze it for company or last-minute gift-giving. After only about 20 quick seconds in the microwave, the frozen caramel is soft enough to cut, wrap and pack into a candy jar.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-3/4 lbs.
Number Of Ingredients 7
Steps:
- In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)
Nutrition Facts :
MICROWAVE CREME CARAMEL
I love creme caramel and this recipe sounds simple and delicious! I haven't tried it myself yet, but will do soon. Cook time includes standing time (but not cooling time)
Provided by Melly Mel
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Caramel:Microwave sugar and water on high for 6-8 minutes.
- Pour equal amount of caramel into each mould and set aside.
- Custard:Beat together eggs and sugar.
- Stir in milk.
- Strain into moulds.
- Microwave on medium 10-12 minutes.
- Allow to stand for 10 minutes.
- Turn out when cold.
CRèME CARAMELS (EASY MICROWAVE FIX)
This recipe from *Microwave Cooking* by Lorna Rhodes is a make-ahead dessert treat that would be the perfect finale to an otherwise heavy meal & convince your guests you have made a special effort for them. A big bonus here is
Provided by twissis
Categories Dessert
Time 37m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place water + 1st measure of sugar (4 oz) in a heatproof glass jug & stir well. Cook on HIGH for 11 minutes, till golden (Do not allow the syrup to become too brown as it will cont to cook after removed from the oven). Pour syrup quickly into 6 ramekins where you will allow it to cool & harden.
- Meanwhile, beat the eggs, egg yolk & 2nd measure of sugar (2 oz) together.
- Pour milk into a jug & cook on HIGH for 4 minutes. Whisk into the egg mixture w/the vanilla extract & divide this new mixture between the 6 ramekins.
- Stand ramekins in 1 container & pour in enough water to come halfway up the sides of the ramekins. Cook on LOW for 12 minutes till set. Remove from water, leave to cool & then chill under refrigeration.
- To Serve: Invert caramel onto a serving dish & garnish w/berries as desired for color.
Nutrition Facts : Calories 194.7, Fat 5.3, SaturatedFat 2.4, Cholesterol 129.2, Sodium 67.5, Carbohydrate 31.5, Sugar 28.5, Protein 5.5
MICROWAVE CARAMELS
This is my Mom's shortcut to the yummy caramels she makes at Christmas. Cooking time includes chilling time.
Provided by Mercy
Categories Candy
Time 4h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
- Blend in the sugar, corn syrup and 1 cup of the heavy cream.
- Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
- Gradually blend in the remaining cream.
- Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
- Pour into greased Pyrex baking dish and allow to cool 3 hours.
- Cut into squares and wrap each individual piece in waxed paper.
Nutrition Facts : Calories 557.8, Fat 30, SaturatedFat 18.9, Cholesterol 95, Sodium 208.8, Carbohydrate 76.9, Sugar 48, Protein 1
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