Description: This recipe delivers creamy, chewy, and decadent caramels in a fraction of the time it takes with traditional methods. Forget the hours of stirring over a hot stove – with just six minutes in the microwave, you can have homemade caramels that are perfect for gifting, snacking, or adding a touch of sweetness to your day.
Ingredients:
- 1/2 cup (1 stick) salted butter, melted
- 1/2 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt (optional – omit if using sea salt on top)
Preparation:
Step 1: Prepare Your Dish: Lightly butter an 8×8-inch (20×20 cm) square baking dish. Alternatively, line the dish with parchment paper, leaving an overhang on two sides to create handles for easy removal. This step is crucial because the caramel will be extremely sticky, and buttering or lining the dish will prevent it from adhering and make cleanup a breeze.
Step 2: Combine Ingredients: In a large microwave-safe bowl (at least a 2-quart or even 3-quart capacity is highly recommended to prevent boil-over), combine the melted butter, light corn syrup, granulated sugar, light brown sugar (packed), and sweetened condensed milk. The size of the bowl is critical. As the mixture heats, it will expand significantly, and a smaller bowl will lead to a sticky mess in your microwave. Make sure the bowl is also microwave-safe to avoid any accidents. Stir the ingredients thoroughly until they are well combined. Ensure there are no lumps of brown sugar, as these can cause inconsistencies in the caramel’s texture.
Step 3: Microwave the Mixture: Place the bowl in the microwave and microwave on high power for a total of 6 minutes. However, do not microwave continuously. It is crucial to stop the microwave every 2 minutes to stir the mixture vigorously. This means you will stir at the 2-minute and 4-minute marks. This periodic stirring is essential for several reasons:
* It ensures even heating throughout the caramel mixture, preventing scorching or uneven cooking.
* It incorporates all the ingredients thoroughly, resulting in a smooth and consistent caramel texture.
* It prevents the mixture from boiling over, which can be a common problem when microwaving caramels.
Be extremely cautious when removing the bowl from the microwave and stirring, as the mixture will be very hot. Use oven mitts or pot holders to protect your hands. Stir with a long-handled spoon or spatula to avoid getting splattered with hot caramel.
Step 4: Check for Doneness: After the initial 6 minutes of microwaving, the caramel should have reached the soft-ball stage, which is approximately 240°F (115°C) when tested with a candy thermometer. The soft-ball stage is characterized by a small amount of the hot caramel dropped into a bowl of cold water forming a soft, pliable ball that flattens when removed from the water. The color should be a rich, golden brown.
If you prefer a firmer caramel, continue microwaving in 30-second to 1-minute increments, stirring after each interval, until the desired consistency is achieved. However, exercise extreme caution during this step, as the caramel can quickly go from perfectly cooked to burnt if overheated. Keep a close eye on the mixture and monitor its color and consistency closely.
Step 5: Add Vanilla and Salt: Once the caramel has reached the desired consistency, carefully remove it from the microwave and immediately stir in the vanilla extract and salt (if using). The vanilla extract adds a warm, aromatic flavor to the caramels, while the salt enhances the sweetness and creates a delightful contrast.
Stir the vanilla extract and salt in quickly and thoroughly, ensuring they are evenly distributed throughout the caramel mixture. Be careful not to over-stir at this point, as it can cause the caramel to cool too quickly and become grainy.
Step 6: Pour and Set: Immediately pour the hot caramel mixture into your prepared baking dish. Spread it evenly using a spatula or the back of a spoon to create a uniform thickness. If you used parchment paper, you can simply lift the edges to place the caramel in the pan.
Allow the caramel to cool completely at room temperature until it is firm and set. This typically takes about 1 to 2 hours, depending on the temperature and humidity of your environment. Do not attempt to refrigerate the caramel to speed up the setting process, as this can cause it to become sticky or grainy.
Step 7: Cut and Wrap: Once the caramel is firm, use a sharp knife or pizza cutter to cut it into small squares or rectangles. For best results, use a warm, slightly damp knife to prevent the caramel from sticking.
If desired, wrap each caramel individually in wax paper or parchment paper squares to prevent them from sticking together and to prolong their freshness. Individually wrapped caramels are also ideal for gifting or sharing.
Why You’ll Love This Recipe:
- Speed and Convenience: This recipe drastically reduces the traditional caramel-making time.
- Minimal Effort: No constant stirring or babysitting required.
- Foolproof Results: The microwave method is surprisingly consistent and easy to master.
- Customizable: Adjust the cooking time for softer or firmer caramels, and experiment with different extracts or toppings.
- Delicious: The resulting caramels are rich, buttery, and incredibly satisfying.
Serving Suggestions:
- Enjoy them as a sweet treat straight from the wrapper.
- Add them to your coffee or hot chocolate for a caramel-flavored delight.
- Use them as a topping for ice cream or yogurt.
- Chop them up and add them to cookies, brownies, or other baked goods.
- Wrap them individually as a thoughtful homemade gift.
Tips:
- Use a large, microwave-safe bowl to prevent boil-over.
- Stir the mixture thoroughly every 2 minutes to ensure even cooking.
- Monitor the caramel closely during the final cooking stages to prevent burning.
- Use a candy thermometer for the most accurate results.
- For a variation, sprinkle sea salt on top of the caramels after pouring them into the dish.
- Store the caramels in an airtight container at room temperature for up to 2 weeks.
Prep Time: 5 minutes
Cook Time: 6-7 minutes
Total Time: 1 hour 15 minutes (includes cooling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 150-200 per caramel
- Protein: Less than 1 gram per caramel
- Sodium: Varies depending on the amount of salt used
Conclusion:
These Six-Minute Caramels are a testament to the fact that delicious homemade treats don’t have to be time-consuming or complicated. This recipe is perfect for busy individuals who want to enjoy the taste of traditional caramels without spending hours in the kitchen. With its simple ingredients and straightforward instructions, this recipe is sure to become a staple in your dessert repertoire. Enjoy the sweet rewards of your quick and easy caramel-making adventure!
Questions and Answers about Six-Minute Caramels:
Q1: My caramel mixture boiled over in the microwave. What did I do wrong?
A: The most likely culprit is using a bowl that was too small. The caramel mixture expands significantly as it heats, so you need a bowl with ample room to prevent it from overflowing. A 2-quart or even a 3-quart microwave-safe bowl is recommended. Also, make sure you’re stirring every 2 minutes as instructed. This helps regulate the temperature and prevent boiling over. Finally, check your microwave’s power level. Some microwaves are more powerful than others. If you know yours is particularly strong, you might want to reduce the power level slightly (e.g., to 80%) to prevent overheating.
Q2: My caramels are too soft even after cooling. What can I do?
A: This usually indicates that the caramel wasn’t cooked long enough. Next time, microwave it for an additional 30 seconds to 1 minute, stirring after each interval, until it reaches the desired consistency. Remember to check for doneness using the soft-ball stage or a candy thermometer. Be cautious not to overcook it, though, as that can lead to burnt caramel. For this batch, if the caramels are already set, you can try cutting them into smaller pieces and storing them in the refrigerator. The cold temperature might help them firm up a bit. However, refrigerating can sometimes make them sticky, so it’s best to experiment with one piece first.
Q3: Can I use unsalted butter and add more salt to compensate?
A: Yes, you can absolutely use unsalted butter. In this case, add 1/2 teaspoon of table salt along with the 1/4 teaspoon in the recipe (or slightly more to taste). Remember, salted butter already contains salt, so using unsalted butter will require you to add the salt yourself. Taste the mixture after microwaving to ensure the salt level is to your liking. Keep in mind that sea salt flakes sprinkled on top after pouring into the dish will provide an additional salty burst!
Q4: Can I add other flavorings to these caramels, like nuts or chocolate chips?
A: Certainly! The base caramel recipe is very versatile. You can add chopped nuts (such as pecans, walnuts, or almonds) after stirring in the vanilla extract and salt. For chocolate chips, it’s best to use mini chocolate chips, as they will melt more evenly. Add them immediately after removing the caramel from the microwave and stir gently until they are melted and incorporated. Be careful not to over-stir, as this can cause the caramel to seize. Other flavorings you might consider include a pinch of cinnamon, a dash of almond extract, or even some espresso powder for a mocha caramel.
Q5: How do I prevent the caramels from sticking to the knife when I cut them?
A: The best way to prevent sticking is to use a warm, slightly damp knife or pizza cutter. Run the knife under hot water, then dry it thoroughly before each cut. You can also try coating the knife with a thin layer of cooking spray. Another helpful tip is to chill the caramels in the refrigerator for about 15-20 minutes before cutting. This will firm them up slightly and make them easier to slice. If you used parchment paper to line the baking dish, you can lift the entire sheet of caramel out of the dish and place it on a cutting board before slicing. This will give you more control and prevent the caramels from sticking to the bottom of the dish.
