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Wednesday, October 24, 2007

Microwave Caramels

Here's another fantastic recipe from a customer here at Fine Country Living Primitives, enjoy, and thank you Lena for sharing!

Microwave Caramels

Nonstick Foil
1 Cup Butter (no substitutions)
1 1/2 Cups packed brown sugar
1 cup light-colored corn syrup
1 14-oz can sweetened condensed milk
1 teaspoon vanilla

Line a 9 X 9 - inch baking pan with nonstick foil or buttered foil, allowing edges to hang over sides of pan; set aside.

In a large microwave-safe bowl combine butter, brown sugar, corn syrup, and condensed milk: cover loosely with parchment paper. Microwave on 100% power (high) for 4 to 5 minutes* or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 to 5 more minutes*. Whisk well. Microwave an additional 4 to 5 minutes*. Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks. use hot pads to handle)

Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares. Wrap individually with plastic wrap or waxed paper or place in candy cups in a covered gift tin or container.

Store at room temperature for up to 2 weeks.

Makes 2 1/4 pounds (81 pieces).

*Note: use the 4 minute timings for higher wattage microwave ovens (1100 to 1200 watts) and 5 minute timings for lower wattage ovens.

Lena Logger, Climax, Michigan

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