Unknownchef86s Microwave Soft Vanilla Caramels Recipes
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 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
UNKNOWNCHEF86'S MICROWAVE SOFT VANILLA CARAMELS
I don't know if people will thank me for posting this, or hunt me down because they've become addicted to them! These are so good, they should be illegal! These caramels are extremely fast to make and extremely good! I don't see why they couldn't be substituted in any recipe calling for store-bought wrapped caramels. They are a spinoff from the Creamy Caramel Microwave Popcorn recipe by VillageMom (recipe #104762). I love the caramel corn, but I love the caramel even more! I made these for candy trays I'm giving out for Christmas 2005, and liked it so much I figured I'd better post it...so I don't ever lose it or forget what I did! That and I need to share the addiction (insert evil laugh). Make sure you use GOOD QUALITY (Reynold's) heavy duty aluminum foil, as I used a cheaper brand that definitely wasn't the "heavy duty" it was advertised to be...and wound up picking aluminum foil pieces off of the caramel. The number of servings is approximate. Cooking time does not include time for the caramel to cool (before cutting)
Provided by UnknownChef86
Categories Candy
Time 10m
Yield 64 serving(s)
Number Of Ingredients 8
Steps:
- Note: If possible, recruit an extra person or two to help cut and wrap the caramels. It can be done on your own with no real problem, but extra hands make the job easier. If you are doing the wrapping and cutting on your own, I would advise doing it in stages: cut all the wax paper squares, then cut the caramel into individual pieces, then wrap them according to directions. Rinse your hands occasionally with hot water, then towel-dry, to remove any residual stickiness.
- Butter an 8x8 inch pan. Line the pan with foil, folding any excess over the outside edges; set aside.
- Mix the butter, brown sugar and corn syrup in a microwave-safe glass bowl or measuring cup. I use my 4 cup Pyrex measuring cup or my 8 cup Pampered Chef measuring/mixing bowl, both of which have a handle.
- Microwave on high for two minutes.
- Stir mixture and return to microwave for two minutes longer.
- Add 2/3 cup sweetened condensed milk and stir well.
- Microwave three and a half more minutes.
- Remove from microwave and stir in 1/2 tsp vanilla.
- Pour into prepared pan, scraping any residual caramel from the sides of the bowl. Be careful not to touch the caramel, as getting a sugar burn would put a real damper on your day.
- Set aside and let cool to room temperature.
- While the caramels are cooling, cut the wax paper squares; set aside. Note that the number of servings is dependent on how large/small you cut the caramels.
- When the caramel is cooled, remove foil liner from the pan via the foil "wings" folded over the top of the pan.
- Cut into approximately 1 inch squares with a well-buttered knife or dough scraper, being careful not to cut through the foil.
- Butter your hands well, then place one caramel in the middle of a wax paper square. Roll it into a cylinder, then twist the ends.
- Store the wrapped candies in a cool, dry place.
Nutrition Facts : Calories 36.6, Fat 1, SaturatedFat 0.6, Cholesterol 3, Sodium 11.4, Carbohydrate 7, Sugar 5.7, Protein 0.3
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