Homemade Caramels


Before I set about writing this post, I did a Google search of “homemade caramels.” I found a few other bloggers who posted their adventures with stoves and candy thermometers and caramels that turned into hard toffee like substances. I just wanted to see if anyone had a recipe like mine…One that doesn’t use thermometers or stoves or turn out like toffee. As you read the ingredients, remember, this is candy. It’s not supposed to be good for you.

Microwave for 4 minutes. Stir.

Microwave for 4 minutes. Stir.

They go great on holiday plates of goodies. They also go great in the summer when you don’t want to bake or slave over a stove.

You must keep them in the fridge or they get too soft.

1. Info for Homemade Caramels

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Homemade Caramels

  • 1 can sweetened condensed milk
  • 1 pound brown sugar
  • 1 cup corn syrup
  • dash salt
  • 1 cup butter
  • 1 tsp vanilla

3. Directions:

    1. Put all of the ingredients except the vanilla in a large microwavable bowl.
    2. Microwave for 4 minutes.
    3. Stir.
    4. Microwave for 4 more minutes.
    5. Stir.
    6. Microwave for 4 more minutes.
    7. Stir.
    8. Microwave for 4 minutes.
    9. Stir, add the vanilla and pour into a buttered 9 X 9 pan.
    10. Let cool on the counter for about 20 minutes (the pan is going to be really HOT when you first pour the caramel mixture into it, so be careful).
    11. Place in the fridge for a few hours.
    12. Cut into small squares.

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