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Sugar and Spice and Everything Nice
Chocolate Covered Caramels
Diana’s Delicious Caramels made in the Microwave
Use a large microwave safe mixing bowl (a 2-quart Pyrex measuring bowl with a spout is perfect to prevent boiling over that is both a burn hazard and a big clean-up mess)
- 1/2 cup butter
- 1/2 cup Karo syrup
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk (not evaporated milk)
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts (optional)
- Melting chocolate for dipping, (optional)
Butter an 8 x 8″ dish. (I had no problem removing the caramel from the dish but if you are concerned, line the pan with foil, extending foil over edges. Butter the foil.)
Melt butter in large microwave bowl in the microwave.
Remove bowl from microwave, add the Karo syrup, light brown sugar, granulated sugar and the sweetened condensed milk. Stir.
Microwave on high 3 1/2 minutes. Carefully remove from microwave, stir. Return to microwave for 3 1/2 more minutes.
Remove from the microwave; add the vanilla and chopped nuts (if using, I didn’t). Stir gently until only a few air bubbles remain.
Pour into prepared pan and set aside to cool completely.
Cut into squares and wrap individually using squares of waxed paper. Wrapping isn’t necessary, is time consuming but does make the caramels look special.
If you like, use melting chocolate and dip cut caramel pieces; place on waxed paper or silicone mat to harden. Add sprinkles while chocolate is still soft.
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