Who doesn’t love biting into a soft, chewy, sweet caramel? Nobody, that’s who. It’s our go-to selection when we step foot in a candy store, and we bet we’re not alone there. Candy making can seem daunting, so caramels are a task we’ve always left to the professionals. Well, until now.
See, these caramels are EASY. As in you don’t even need a candy thermometer. As in, you don’t even need to turn on your stove. Seriously. Irresistibly chewy homemade caramels are well within your reach, my friends. These caramels are made in the microwave, and they’re so easy you just might find that you always have caramels in the house. But there are worse problems to have, right?
2 1/2 cups light brown sugar, packed
1 can (14 oz) sweetened condensed milk
1 cup (2 sticks) unsalted butter
1 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
Sea salt, as needed for topping (optional)
Line a with parchment paper and spray with nonstick cooking spray. (Use a 9×9-inch pan for thicker caramels or a 9×13-inch pan for thinner ones.) Set aside.
In a large microwave safe bowl, melt the butter. Add sugar, corn syrup, and sweetened condensed milk, and stir to combine.
Microwave for 4 minutes. Remove and stir. Microwave again for 4 minutes; remove and stir. Microwave 4 more minutes; remove and stir.
Test caramel for doneness using a soft ball test. Drop a small ball of caramel into a glass of water. The caramel should hold together, but still be soft. If caramel is still too soft, microwave for 1 to 2 more minutes.
When you’ve reached desired consistency, stir in vanilla and 1/4 teaspoon of salt until combined. Pour caramel into prepared pan, top with a little sea salt, if using, and let sit until completely cooled.
Remove from pan and cut into squares or rectangles. Wrap each caramel in paper or store in an air tight container in the refrigerator. Enjoy!
Adapted from Little Dairy on the Prairie.