Caramels Made in the Microwave
Notes on making candy in your microwave
Candy is dandy in your microwave oven. Remember to microwave on MED. HIGH (Roast) so sugar syrup boils, sugar dissolves and blends into candy. Use containers 2 to 3 times larger than quantity to prevent boil-overs and cover candy and snacks when specified. Use a glass plate or stretch plastic wrap tightly across bowl so steam escapes during cooking. Stir candy during cooking so heat is equalized and candy cooks smooth. WATCH CANDY CLOSELY because a microwave oven cooks fast. Check with a candy thermometer (Remove candy from oven first unless using a microwave candy thermometer.)
Ingredients:
- 1 cup butter or margarine
- 2 1/4 cups brown sugar
- 1 cup light corn syrup
- 1 can (15 oz.) sweetened condensed milk
- Dash salt
- 1 teaspoon vanilla
Directions:
- Place butter in large buttered mixing bowl. Microwave 1 to 2 minutes on MED. HIGH (Roast) to melt.
- Blend in brown sugar, syrup, condensed milk and salt.
- Cover with plastic wrap.
- Microwave 10 to 12 minutes on HIGH; stir well.
- Microwave, uncovered, 16 to 20 minutes on MED. HIGH (Roast) (240° F.) or until candy
forms ball in cold water or check with thermometer). - Mix in vanilla and pour into greased 12 x 7-inch baking dish.
- Cool to room temperature before cutting.
- Cut and wrap in individual pieces.
Makes About 84 One-inch Candies
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