93 Reviews

Tasty, but couldn't get it out of the pan. I made two batches, same results. :( I even used foil and sprayed it before pouring in the molten caramel.

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lilith79 December 26, 2011

This is the caramel I dream about. So delicious! What is the secret to cutting it cleanly? My knife sticks to the pieces, even when I wash it after every cut. If I wait until it cools completely, it snaps instead of cutting. I probably ought to cut the cooking time down a bit to get a softer caramel. But would that help?

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mjcarini_8216138 December 20, 2011

This is really good. I made a half batch so I halved the time in the microwave also I stirred after every 1 1/2 minutes. I greased pan then lined with aluminum foil for quick release and then greased that also so I could get out of pan and away from candy easily. I brought over to share with a friend and she asked me for the recipe. Hard to believe you can get such good candy in less than 10 minutes. A must have recipe.

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muffinlady May 29, 2010

Very easy. Be careful though, as with most candy, this gets incredibly hot! I used an 8x8 square pan and I thought that made a nice size. I liked them even more after I wrapped them in wax paper and put them in the fridge. Some of the people I shared these with asked for the recipe! Thank you Debbwl.

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cookiedog February 23, 2010

These are incredibly easy. They taste a little more "milky" than I prefer in caramels but the ease makes up for that.

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BarbryT February 10, 2010

I'm too ashamed to admit how many times I've made these caramels in the last month. Everyone loves them! I poured the caramel into a flexible cake pan so that when it cooled it was very easy to flip out, cut, and wrap. My pan is 9x9, so I made a second batch and poured over the top so that they're a bit thicker. Thanks so much for a great, and very easy, recipe!

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deb.waterman December 19, 2009

I altered the recipe a little-- I don't keep corn syrup around so I lowered the brown sugar and used maple syrup instead, and 1 tsp vanilla; kept everything else the same. Problem is, when I nuked it the third time it overflowed (and I nuked it in a deep dish yet!) But that's how I made the fascinating discovery that white vinegar will clear up sticky messes off your microwave with no problem; so I lost some "batter" that way. The rest of it I refridgerated, and it took about 3 hours to set-- but was worth it for the milky vanilla maple smoothness. Made as a VIP recipenap for Veggie Swap 17.

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the80srule December 09, 2009

Delicious and so easy! The hardest part was trying not to burn my tongue on the hot caramel as I tried to get a taste while transferring from the bowl to the dish. Yum! I used an 11x7 glass dish which worked well. Then an hour in the fridge and they were done!

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appleydapply October 14, 2009

HEAVENLY. So quick and easy . I never use my microwave for cooking until this recipe. They are so soft and chewy without being overly sticky. BUT if it is hot and humid store them in the fridge . I also chilled them a bit before cutting. I just pulled the whole thing out once chilled and placed on a cutting borad and cut into nice small squares. This is a keeper and going in my Divine recipes of 2009 Cookbook. Made for Everyday is a Holiday tag

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wicked cook 46 August 16, 2009

My caramels were very thin, due to lack of direction on size of dish to be used. These tasted really good when first made and cooled, but were grainier a few days later. Please understand, I rarely make candy, please take that into account. Made for 1-2-3 Hit Wonders.

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KateL July 02, 2009
Microwave Caramels