This recipe, as it did me, will surprise you. I genuinely had no idea you could make soft caramels like these at home! But get this, not only can you make them at home – they’re really easy, no bake & made in just 7 minutes in the microwave. I know right?! This is a dangerous recipe! (Thanks to Averie Cooks for sharing the original recipe – I officially love you!)
I will keep you waiting no more – here is what you will need to make about 36 caramels.
For the Caramel
- 110g Unsalted Butter
- 110g Granulated Sugar
- 100g Light Brown Sugar
- 165g Golden Syrup
- 150g Condensed Milk
- 1 1/2 tsp Vanilla Extract
For the Chocolate Coating & Decoration
- 100g Dark Chocolate
- 200g Milk Chocolate
- Any Decoration of Your Choice (see suggestions later in the post)
- 8 x 8″ (20 x 20cm) Square Tin
Please note: the cooking instructions are based on an 800 watt microwave & the chilling time is at least 4 hours
Firstly, generously grease & line the base & sides of the tin with baking paper.
In a large microwavable bowl, melt the butter. (It will take approx 90 seconds.)
When done, take a piece of damp kitchen roll and wipe away any crystals that have formed around the bowl. (This is important as these crystals can ruin the whole batch of caramel!)
Put back into the microwave and heat on full power for a further 3 mins 30 secs. I recommend you watch whilst this is cooking as it will bubble quite violently & you don’t want your microwave getting covered in this stuff!
When cooked, add in the vanilla and give it a good stir. (Careful as it is very hot & might spit)
Obviously – please be careful when doing this as slippy fingers & sharp knives tend not to mix very well!
I cut mine into a 6 x 6 grid to make 36 caramels but you can cut whatever size you like.
Simply break all the chocolate into a large microwavable bowl & heat gently in short, 20 second bursts (stirring in-between) in the microwave until melted and smooth.
Have a lined baking tray ready to put your covered caramels on to set.
There are lots of methods of coating things in chocolate. You could rest each caramel on a fork and dip in then shake off any excess. Me? I used cocktail sticks to dunk the caramel into the chocolate and then shake off any excess.
When coated, place each caramel on the prepared baking tray & top with a decoration of your choosing. (Be quick before the chocolate sets!) You could use sugar strands, hundreds & thousands, a few flakes of sea salt or whatever takes your fancy!
The most important things to note are that the caramels will melt if kept in the warm chocolate for too long & if the chocolate starts to firm up – just pop it in the microwave for another 20 seconds to loosen it up again.
Other than that – go nuts!
Once you’ve coated them all, place them on the baking tray in the fridge to set/firm up for a couple of hours.
They will store in an airtight container in the fridge for a few months. (Not that they will ever last that long!)
See – I told you this was a dangerous recipe! Hand on heart, every person that has tried these has proclaimed, “oh my god, they’re amazing!” They also can’t believe that they were made with next to no effort AND in the microwave. To be honest, I still can’t either – they’re fantastic!
You have to give these at try.
I would also like to take the opportunity to apologise for the lack in presence on both my blog & social media. If you weren’t already aware, I am now the proud mother to a beautiful daughter & life has all of a sudden become very hectic! I am trying to do my best to juggle everything & will post what I can when I can. After all – I’ve still got to eat!
Well, I hope you enjoyed the post my lovelies – until next time.