There are some things that almost seem too good to be true. When one of my patients gave me this incredibly simple recipe for microwave caramels, I couldn’t believe that they would actually work, but I was so wrong! They are wonderful and so, so easy. (Seems to me I said pretty much the same thing about that Microwave Peanut Brittle recipe…).
These caramels are soft and delicious and perfect. They are everything I could ever want in a caramel. I can’t make myself stop eating them. And since they are so easy to make, I could just keep on making them and eating them until my hips wouldn’t fit through the doorway.
I keep saying how easy these are to make, and I really mean it. I almost felt like I was somehow cheating when I made them because I didn’t have to stand over a pot and stir and time and stir and test and stir and watch the thermometer. Then to have my very first batch of microwave caramels turn out so well was just plain ole eery. Who does that?
I wish that I could thank that patient who gave me this recipe. I wish that I could sit and chew on caramels and talk to her about things not related to orthopedic surgery. That would be fun.
Note: Do not double this recipe. Doubling affects the cooking times and it is difficult to adjust the times correctly.
A note about sugary or grainy caramels: If you find that your caramels are sugary or grainy, it is because sugar crystals were reintroduced to the caramel candy after it was cooked. The uncooked sugar causes sugar crystal regrowth in the finished product. To prevent this from happening, during the stirring processes, be careful to scrape the sides of the bowl well so that all of the sugar crystals are cooked with caramel. An alternate process for controlling sugar crystal regrowth can be found on the recipe Caramel Butter Sauce. It involves brushing the sides of the bowl with a wet brush during the stirring process.