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How to make caramel in the microwave (video)

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Caramel is one of those things that, for some reason, sounds incredibly difficult to make. Will I get the temperature right? What if I mess up? Doesn't it need a ton of different ingredients?
Luckily, this recipe comes to the rescue. This super easy method gives you chewy caramel basically every time you have the craving for it. The best part? You just need 6 ingredients.
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Cooktop Cove
No-bake caramel
8
5 minutes
6 minutes
11 minutes, plus 2 hours to set
1/2 cup corn syrup
1/4 cup butter, melted
1/2 cup sweetened condensed milk
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
In a large bowl, pour the corn syrup, melted butter, condensed milk, white sugar, brown sugar, and salt. Mix thoroughly with the help of a whisk.
Once it's mixed, place it in the microwave and cook for 6 minutes on high, making sure to take it out every 2 minutes to give it a good stir.
Line the base of an 8x8 baking pan with non-stick parchment paper. Being very careful not to burn yourself, pour the hot caramel into the baking pan and let it set and cool in the fridge for a couple of hours.
Take it out of the fridge and carefully separate the caramel block from the parchment paper. Cut it into bite-size pieces with the help of a warm nice. Enjoy!
Pro tip: Caramel is very easy to make, but you have to keep a couple of things in mind. Handle it with extreme care while it's hot because sugar burns can be very painful and dangerous. Also, once you're done with the bowl, don't let it sit or that caramel will stay with you and your bowl forever. A good trick is to fill the bowl with warm water and add a liberal amount of dish soap (fabric softener may work, too!). Let it soak for about an hour and scrub the bowl with a sponge.
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October 13   ·  
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This recipe is fun, simple, and absolutely delicious. It doesn't get much better than that!
October 9   ·  
With the holidays just around the corner, having a tasty pie recipe up your sleeve is a great way to impress friends and family at the dinner table.
September 26   ·  
 
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