8 Minute Microwave Salted Caramels
User Reviews
5
8 Minute Microwave Salted Caramels
Description
The recipe for 8 Minute Microwave Salted Caramels starts with melting salted butter, then combining it with dark corn syrup, granulated sugar, dark brown sugar, sweetened condensed milk, and salt. This mixture is cooked in the microwave on high power until it reaches the soft ball stage, tested by dropping a spoonful in ice water. Vanilla bean paste is added for flavor, and flaky sea salt is sprinkled on top to balance the sweetness. The result is soft, chewy caramels with a buttery and slightly salty flavor.
These caramels can be cut into pieces and wrapped for gifting or personal enjoyment. The use of the microwave provides a quick and accessible method without the need for a candy thermometer. Patience with the cooking time and testing doneness ensure the right texture of the caramels.
Ingredients
- 6 ounces butter I use salted butter
- ¾ cup dark corn syrup
- ¼ cup granulated sugar
- 1 ¼ cup dark brown sugar packed
- ¾ cup sweetened condensed milk
- ¼ teaspoon salt
- 2 teaspoons vanilla bean paste or vanilla extract
- sea salt I love Maldon, flaky
Instructions
- 1. Spray an 8-inch square pan with cooking spray then line with parchment paper so that two two ends extended over two edges of the pan. Spray the parchment with cooking spray also. Set aside. Prepare a small bowl of water with a few ice cubes and set aside.
- 2. Place butter in a large microwave-safe bowl* and cover with a paper towel. Cook on high power for one minute. Butter should be mostly melted. Add corn syrup, sugars, sweetened condensed milk and salt and whisk well to combine.
- 3. Cook on high power for 7 minutes. Remove and give mixture a quick stir then check for doneness by placing a bit (a small spoonful) of the caramel into the prepared bowl of ice water. It should form a soft, pliable ball. If it needs a little more time (it doesn’t form a soft ball), return to microwave and heat in 15-20 second increments, till soft ball stage is reached. Mine was done at right around 7 ½ minutes but time will will vary a bit based on the wattage of your microwave. You can also check with an instant thermometer which should register 240-242˚F (240˚ will yield a softer caramel and 242˚ firmer. Carefully remove bowl from microwave (it will be hot - that’s why I love the Pyrex with the handle). Add vanilla bean paste or vanilla extract and stir with a heat resistant spatula until foaming subsides.
- 4. Pour mixture into prepared baking dish. Allow to cool for 10 minutes then sprinkle top lightly with flaky sea salt (I like Maldon) If you sprinkle with sea salt right away, the salt will melt right into the caramels rather than sitting on the top. Allow to cool for 3-4 hours or refrigerate until completely cool and set. Cut into rectangular pieces (I cut into rows about ½-inch wide and then cut each row into three equal pieces). A pizza cutter works wonderful for cutting caramels. Wrap in rectangles of wax paper, parchment or pre-cut candy wrappers and twist on both ends.
Notes
- Use a microwave-safe bowl with a handle to safely cook the caramel mixture.
- Test for doneness by dropping a small amount into ice water to confirm it forms a soft ball before stopping cooking.
- Cooking times may vary by microwave wattage, so adjust with short extra increments if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48pieces
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 12g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 47mg | 2% |
| Potassium | 24mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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