Tuesday, May 5, 2015

Quick Salted Caramel

Keep that candy thermometer stashed in your drawer. Better yet, if it were my house, this caramel can be made faster than it would take you to find your candy thermometer. The only problem is, these caramels can disappear just as quickly.

Be prepared to be blown away on how quick and delicious this recipe is.

Salted Caramel

14 cup butter
12 cup white sugar
12 cup light Karo syrup
12 cup sweetened condensed milk 

Kosher salt

Place all the ingredients in a large, microwave-safe dish. Microwave on full power for 5 minutes and 50 seconds (that's the perfect time for my microwave -- you can play with your timing). Stop every minute to stir the mixture around.

Once the five minutes of cooking is done, place in a well-greased or buttered baking dish (I use a little smaller than a 9x13 baking pan). Immediately top with Kosher salt. Sea salt is too fine and gets lost. Refrigerate for at least an hour before cutting into small pieces. You know, the smaller the better so you don't feel guilty for going back for more. 

Enjoy! Caution. They are addicting.

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