Microwave Caramels Recipes

Steps:

• In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)

Steps:

• Combine all ingredients.
• Cook 6 minutes, stirring every two minutes.
• Stir and pour into lightly greased dish.
• Let cool.
• Cut, wrap in wax paper & store in air tight container.

Steps:

• Melt butter in a large glass bowl. (Make sure it is microwave safe or it will burn the carmel.).
• Remove bowl from microwave and add remaining ingredients. Stir well. Cook 7 minutes on high. Stir very well.
• Cook another 7 minues and stir well. Pour into well buttered 9x 13 pan.
• When cool, cut and wrap in waxed paper.

Steps:

• In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
• Blend in the sugar, corn syrup and 1 cup of the heavy cream.
• Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
• Gradually blend in the remaining cream.
• Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
• Pour into greased Pyrex baking dish and allow to cool 3 hours.
• Cut into squares and wrap each individual piece in waxed paper.