Salted Microwave Caramels

Make these salted caramels in the microwave in 8 minutes. Super easy and super yummy.Before I share the recipe for these salted microwave caramels, I just HAVE to share some of the pictures.

We thoroughly enjoyed the Christmas holiday.



Yummy food.

Christmas music.

What a winning combination.

My grandma heart was so happy!

Here are a few snippetsĀ  of our activities.

Building a snowman…

Playing with the hooded blankets we gave them…

And playing Christmas carols on the piano…

I hope you had a delightful holiday and I wish you good health and happiness in 2014.

Now. On to today’s post.

Over this past week, I have made 6 batches of caramels. Yes, folks, you read that correct. Six batches in one week. I gave some away to neighbors and friends. I took some to a party. And, of course, I ate some. (Who am I kidding?!? I ate LOTS of them…)

This is such a fast and yummy recipe that I’m sure you’d love to make it with your grandchildren. Here’s the recipe.

caramelsSalted Microwave Caramels

1/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 tablespoon coarse sea salt

Combine all ingredients in a microwave safe bowl. Microwave on high for 6 minutes, stirring every 2 minutes.

Pour into a well-greased 8×8-inch dish and allow to cool for at least 15 minutes.

Sprinkle sea salt over mixture and refrigerate for one hour. Cut up and wrap in waxed paper.

Now that you have the recipe, let me tell you some changes I made to it. First, 1 tablespoon of the salt seemed to be WAY too much! So, I just lightly sprinkled some over the top. That made it salty enough for me.

Then, I modified the cooking time just a wee bit because the caramels were too soft when kept out at room temperature unwrapped on a plate. They ended up being blobs on the plate. (I guess if you keep the caramels refrigerated that it would be okay. But, I wanted them out on the counter on a plate so that I could snitch one every time I walked by. Keeping them in the refrigerator is not very conducive to snitching…)

After cooking for the 6 minutes stirring ever 2 minutes, I cooked it on high for another minute and stirred. I cooked it for another minute on high and stirred. I cooked it for 30 seconds on high and stirred. (So the total cooking time was 8 1/2 minutes on high.) For me, the caramels ended up perfect. They were still soft and chewy yet firm to hold their shape.

licoriceI have a recipe for licorice. I love, love, love licorice! The ingredients in that recipe are similar to the ingredients in this one. So, for one batch, I added 1/2 teaspoon of anise oil flavoring and 1/2 teaspoon black food coloring (that I got at a candy/baking specialty store). It turned out absolutely divine. (Note: if you use licorice oil it is not as strong flavoring as anise. I like anise oil better.)

Because this recipe is so fast and yummy, I don’t think I’ll ever go back and make my other recipe again. And, this would be a perfect recipe to do with grandchildren. Just help them whip up a batch, go play a game or two, and then eat the caramels afterwards for a treat.




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