These delicious sweet & salty caramels are chewy, gooey, and creamy. They taste too good to be this easy!
1/4 cup butter, cut in 8 pieces
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla
coarse sea salt
FOR OPTIONAL CHOCOLATE TOPPING:
1 cup semi-sweet chocolate chips
1 tablespoon canola oil
OTHER OPTIONAL TOPPINGS:
In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, & vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 6 minutes (for soft & chewy texture) or 7 minutes (for firmer yet still chewy texture), stopping and stirring thoroughly twice during the cooking time (every 2-3 minutes).* Remove from microwave and stir until well mixed. Pour hot caramel into prepared pan or molds. Here are 2 options: 1. Line an 8x8 baking pan with aluminum foil, coat the inside with cooking spray, pour in the hot caramel. Place in fridge until firm enough to remove & cut (approx. 40-60 min). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slap on cutting board covered with parchment or waxed paper and cut into pieces of desired size. 2. Coat 2 plastic mini ice cube trays with cooking spray. Allow hot caramel to cool for 10 minutes after removing it from microwave. Use spoon or small scoop to fill sections of tray. Place in fridge until firm (40-60 minutes). Invert trays and twist and tap until caramels fall out.
If the caramels are oily from the cooking spray, blot them off with a paper towel.
Sprinkle coarse sea salt directly on top of caramels if not adding chocolate drizzles.
*TIP: ADJUST COOKING TIME FOR YOUR MICROWAVE WATTAGE The recommended cooking times in this recipe are based 1100 watt microwave. If yours has a different wattage, you will most likely need to adjust the cooking time accordingly. Because microwaves vary, there may be some trial and error involved to determine exactly the correct cooking time. Click here for a cooking conversion chart for different wattages. (Microwave wattage can usually found on a label that is visible inside of the microwave.) If caramels are too hard, cooking time should be reduced. If they're too soft cooking time should be increased.
OPTIONAL TOPPINGS FOR CARAMELS: --Drizzle with melted chocolate. Melt chocolate chips with oil in microwave at full power in 20 second intervals, stirring and continuing to cook just until melted (approx. 60 seconds total). Drizzle on caramels with spoon or condiment bottle. While still wet, sprinkle with coarse sea salt. --Sprinkle wet chocolate with chopped nuts or decorating sprinkles.
STORAGE: Caramels are sticky and easier to remove if stored on parchment paper. Wrap individual caramels in parchment paper or place in single layer on top of parchment paper in covered container. Store caramels in fridge or at a cool room temperature. (They may lose their shape if they get too warm.) If refrigerated caramels are too stiff to eat, bring to room temperature before eating.