Apples; the taste of fall!
Caramel Apples; the decadent, so-bad-but-so-good taste of fall!
I love to cook, but candy making can be a daunting task. So much depends on the humidity, how accurate your candy thermometer is, how accurate you measure and how fast you can work.
Well, friends, we're in luck. I have a homemade caramel recipe that uses a microwave with no thermometers or testing droplets in water...and it actually makes gift-worthy caramel! My microwave has 1250 watt cooking power, and on high this recipe made perfectly chewy caramels that weren't over or under done.
Recipe for Easy Homemade Caramels
makes about 24 caramels
1/4 cup butter (I use salted)
1/2 cup brown sugar
1/2 cup white granulated sugar
1/2 cup corn syrup (like Karo)
1/2 cup sweetened condensed milk
1/4 tsp. sea salt
8" square pan, sprayed with non-stick cooking spray (or use a silicone liner)
optional: wax paper for wrapping caramels
Mix the first five ingredients in a large bowl. Microwave on high for 6 minutes, stirring vigorously to combine well every 2 minutes. Stir in the salt right before placing it in the pan, or sprinkle the salt over the caramel after placed in the pan. Place in the pan and let it cool in a dry place. Don't place it in the refrigerator (too damp.) Turn the caramel slab onto a cutting board and cut with a sharp knife into equal pieces. Wrap them individually in wax paper and keep in an airtight container.