By Debbwl on April 22, 2009
Photo by gailanng
Photo by gailanng
"Great gift idea that I saw this on T.V. and put here for safe keeping."
Serving Size: 1 (49 g)
Servings Per Recipe: 12
"These caramels were fast and easy to make. I have a suggestion to make individual caramels that are super easy to handle. I used a silicone mini-muffin pan and filled each one about 1/2 to 3/4 full. After sitting in the refrigerator for about 15 minutes they popped right out and I dipped each one in melted dark chocolate. It makes a perfect 2 bite candy. They look like professional chocolates you buy in a store. I will upload a picture as soon as I can."
"I will add another 5 star review!! This is so quick to make and the flavor is delicious. I made this to use in making peanut clusters/turtles. I put peanuts in the bottom of a candy paper cup, then topped with the hot carmel and then put in the frige for about 10 minutes. Then I added melted milk chocolate on top of the caramel and peanuts, yummy!!! Thanks for sharing the great recipe. Made for PRMR Tag Game."
"Adding a liberal sprinkling of Kosher or sea salt across the top immediately after pouring the molten caramel into the pan makes this recipe even better. People literally beg me for the recipe."
"I won't leave a star yet as I couldn't get them out of my pan! I also tried putting it on tin foil (after finding that 'trick' online) but still couldn't get them out. Next I'll try pan spray. I did try parchment paper once and that worked OK. I also read a tip that said to leave it for 24 hours before cutting as that reduces stickyness. It would have worked if the foil would've come off.
Also-I cooked it for 1 more minute (for a total of 7) and was sure the butter was melted ahead of time so all incorperated well. I dipped some in dark chocolate which was tasty!
NEW NOTE- I have doubled this recipe (which used a whole can of Sweetened condensed) and cooked for 12 minutes with great success. When I do that I use a 9x13" pan. I found that using parchment paper works great! I use a small smear of butter/margarine in the corners as this keeps it down and so I don't have to worry about it shifting as I pour. I then leave for 24 hours on the counter as this seems to cut down on the stickiness. I cut with an oiled knife as well then dip in dark chocolate. YUM!"
"I cannot believe how easy these were to make and just how delicious they are - the real deal! I tried cutting them after 7 min which was too early and then after 20 min in the fridge which was almost too late. I had caramel flying all over the kitchen and was using the poultry scissors! Next time I will try to cut them after about 12 min in the fridge, better too early than too late."
"I've never made caramels in my life, but this was really easy! After checking several other microwave recipes online, I concluded that it might be a good idea to increase the time slightly, as I have a 950-watt microwave. The recipe doesn't specify (and I have no idea if it was something that should've been obvious---I really am a serious noob in the kitchen!), but I decided to melt the butter first, then add the rest of the ingredients and mix it all thoroughly. I think the bowl I used is at least a 2-qt, possibly 2.5-3qt, microwave-safe glass. I set it for 7 minutes, taking it out every 2 minutes & 33 seconds to stir. I also added the barest pinch of salt, and after the last round in the micro, added 1/4 teaspoon of vanilla. After chilling it, it sliced up perfectly and tastes delicious! Thank you so much for posting this recipe!"
"These are quite tasty caramels and you can't beat how easy they are to make. Caramels are one of the things I've tried to make that never turned out right so I figured I'd give these a try. The first batch I forgot to line my pan with foil which was a bad, bad thing because they stuck to the pan and wouldn't come out at all. They also didn't set up enough. So I made a second batch, remembering to line the pan with foil (and sprayed the foil with non-stick spray) and I microwaved it for 8 minutes. The second batch was much better! I sprinkled half the pan with coarse sea salt as I love salted caramels. My only regret with the second batch is that I didn't realize till after making it that we were out of waxed & parchment paper so I had no way to wrap them up. I just put them in our candy dish. So now of course they're all stuck together. These are definitely worth trying; I'd suggest following the recipe as written for the first batch and then tweak the cooking time as needed from there to get them set up the way you like. Oh - the recipe doesn't state what size pan to use either; the first batch I used a 9x13 pan and the caramels were too thin so the second batch I used a 7x11 pan and they're still a bit thin for my preferences but acceptable at this thickness."
"Brilliant! tastes just like fantail caramels, and in 6 mins! I didnt cut mine in time, and they were hard in the fridge, but I broke it into pieces and put the bits in a fancy silicone ice-cube tray. 30 secounds in the micro, and I had fancy caramels, that re-set just fine!
a must-have Xmas recipe!
made for Aussie swap august 2010"
"My twist was to brown the butter first based on successful results with other kinds of foods. I incorporated many reviews by doubling the recipe (cooking for 12 mins, stirring each 2 mins), topping with Kosher salt, & placing in fridge 12-15 min then cutting. Then I left in cool room overnight & re-cut (well-scored from cutting night before). I used greased glass pans that worked very well. NOTE that the mixture is boiling and bubbling ferociously at the end of 12 mins if you double (and presumably at the end of 6 mins for 1 batch) - I used a large glass measuring bowl with a handle, so I didn't have to risk burning my hand or losing my grip on hotpads - plus it has a pour-spout so it conveniently poured into the dishes. Great - but extremely addictive - caramels (and that was using non-brand milk & corn syrup)!"
"After a few tries I finally perfected it. I added a tsp of vanilla at the end of cooking and poured into a buttered glass dish and on 1/3 put sea salt, 1/3 chopped pecans and the last 1/3 left plain to keep everyone happy. Before they were completely cool I cut them into squares and used cooking spray on the little spatula I was using. Using the glass dish took longer to cool but it was worth the wait! I cut them again when cool & they came out easily and i put them into mini foil cupcake/candy cups and put them in a tin and separated the layers with wax paper. DELICIOUS & CROWD PLEASING!! So good & so easy you won't mind trying it a few times to get it right. My new Christmas or anytime candy!!"
"So easy and so very good. I'm looking forward to making these again with add-ins. I did add a pinch of salt and used a 9x9 pan. I think next time I'll use an 8x8 just to make thicker pieces. I can't believe how easy and tasty these are. Thanks so much for posting!"
"This recipe is excellent. It is essentially the brown Mexican candy that is found in many Mexican restaurants in Texas. I would be careful though about going the full six minutes. Mine is ready to pour in 4 mins. The first time I made it half of it was all over my microwave, because I cooked it the full 6 mins. I knew it was ready after 4, but I wanted to follow the recipe exactly. Another pointer is that you don't cool it in the refrigerator. That will make it way too hard."
"These are awesome! If i could give it 10 stars i would. Incredibly easy and incredibly good. It was hot here in SD so i couldn't really let them set on the counter top, it was only making it stickier. I stuck them in the freezer, they set wonderfully cut them up, wrapped them, stuck them in the fridge. Next day they were great, and not too hard to chew. I also added 2 tsp vanilla at the end and sprinkled some sea salt ontop. This ones a keeper."
"These were so easy to make it's crazy and awesome! I would recommend adding a little salt to the caramel at the beginning of the process. Also, after you have completed "nuking" it I would add some vanilla extract and stir it in. Then... they would be perfect! I made cutouts and covered them with dark chocolate. To die for!"
"Super easy and yummalicious! I made these twice. The first time they turned out perfect. The only change I made was to keep it in the microwave for 6.5 mins. I also added 1.5 tsp of vanilla after it was done in the microwave. The second time I made them I used 33% fewer calories Karo. Wasn't sure if it would work for this recipe or not. They tasted great, but the texture was odd. This was lesson learned and I thought I'd pass it on: I would recommend not using the lesser calorie brand and sticking with "regular" Karo. Thanks for posting this wonderful recipe. :-)"
"Quick, easy and delicious. I used Recipe #73863 for the milk and turned out great. Be sure to cut and package before it sets. I had started dinner and then got to the packaging. Very difficult so put it back in the micro for 30 sec. and that helped."
"These were so easy to make and were thoroughly enjoyed by the DS's music recreation group, soft, stretchy and chewy. I set the mix in a 8x8 tin and got 42 little squares. Thank you Debbwl, made fir Edition 9 - Make My Recipe."
"ridiculously easy!!! and so good :) I sprinkled some rock salt on it just a little, its the way caramels are served at a fine dining restaurant and it brings out some of the flavor"
"Oh My, I cannot believe that I have not rated this awesome, wonderful, tasty, delicious, incredible and lets not forget the simplicity of it. I am on my 4th batch. The flavor is fantastic. You out there who thinks that it is too simple to be delicious, be careful of your thoughts and try it you will only lose 6 minutes of your time. The last time I made these tasty little critters I put in pecans. Oh my over the roof!! Pat Merwin"
"I am simply blown away by this recipe. I'm picky about my caramel but this was fantastic. I actually melted my butter in a giant bowl (because others said it bubbled a lot) and then put in the sugars. Then I realized I accidentally put in double the butter so I reluctantly decided to just double the recipe instead of starting over again. SOOOOO glad I did! I used my 1100 watt microwave and put it in for 12 minutes, stirring every 2 minutes. I did put it in for 1 more minute after that, for good measure. Then, I added 2.5 teaspoons of vanilla (after reading others' reviews, I thought it would be a good idea) and 1 cup of chopped pecans (wish I had more though!). I poured it into an 11x8 glass pan lined with parchment paper (sprayed with PAM as well, for good measure!) and put it in the fridge for about 30 minutes. When I took it out, it was absolutely perfect and beautiful. I cut it up into squares and put them in an air tight container. If my husband and I can use self-control, they will hopefully last a couple days. =)"