"Gather ye rose-buds while ye may." Robert Herrick

"Gather ye rose-buds while ye may." Robert Herrick

Hello Friends!

Friends, Romans, countrymen...y'all. Foodies, gardeners, artists and collectors - let's gather together to share and possibly learn a thing or two in the mix.

Donna Baker

Tuesday, October 30, 2012

Caramels






With the holidays fast approaching, (where did October go?) I am going to be re-running some recipes.  This recipe for caramels, made in the microwave, is to die for.  I have never had better, anywhere.  No candy thermometer testing, nor testing for hard-ball stage and no stirring for long periods of time. Compare this recipe to the one in the December issue of Martha Stewart's LIVING magazine. Also, I'll point out Smitten Kitchen's recent post on caramels. You will have to trust me on this one.  I have dipped the caramels halfway up with melted chocolate, added walnuts and sprinkled fleur de sel on them, but I prefer them plain.  Quick.  Easy. Delicious. What's not to love?

Microwave Caramels

Nonstick or buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light Karo syrup
1 14oz. can sweetened condensed milk
1 tsp. vanilla

Line a 9x9 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 or 5 minutes (4 min. will be softer). I couldn't find the wattage on my microwave, but I believe it to be fairly high since I usually don't heat things as long as instructions call for.  So this recipe would work on high wattage microwave ovens. Whisk to combine mixture. Microwave on high for 4 or 5 minutes more. Whisk well. Microwave an additional 4 or 5 minutes. Whisk gently. Add vanilla. Pour caramel mixture into the prepared pan. Chill or let cool 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. Store at room temperature for up to 2 weeks. Makes 2 3/4 pounds. Voila!

Here are a couple of tips.  I butter the foil in the pan and for extra decadence, use Meyerberg's Goat Butter. Martha said that is all she now uses for baking. I wrap them in waxed paper. Once, I wrapped them in individual candy wrappers and it all stuck to the paper.  Had to throw it in the trash.

4 comments:

  1. Hmmmmm they look so delicious !
    I would make some right this second, if only I had some sweetened condensed milk in the cupboard :(
    This is a "must try" recipe.
    Thanks for sharing.....

    ReplyDelete
  2. What wattage of microwave oven?

    ReplyDelete
  3. Hello, donna baker.

      Your exquisite work leads my impression.
      The passion for the art.  It is universal.

      Thank you visit to my garden.
      The prayer for all peace.

    Have a good weekend. From Japan, ruma❃

    ReplyDelete

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