Nonstick foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 tsp. vanilla
Line a 9x9-inch baking pan with nonstick foil or buttered foil, allowing edges to hang over sides of pan; set aside.
In a large microwave-safe bowl combine butter, brown sugar, corn syrup, and condensed milk; cover loosely with parchment paper. Microwave on 100% power
(high) for 4 or 5 minutes* or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 or 5 minutes* more. Whisk well. Microwave an additional 4 or 5 minutes*. Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks; use hot pads to handle.)
Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares.
*I used a 9x13 pan to get smaller caramels to dip in dark chocolate. After dipping, I sprinkled a little sea salt on top of the chocolate.
One batch of caramels cut into "petite" squares made over 200! I found it easier to work with the caramel "slab" when I kept it in the freezer. I'd cut a strip, cut into squares, dip about 20 caramels in chocolate, put them in the freezer to firm up, then put them in candy papers, and repeat.
Comments (7)
Those look fabulous Palma!
Posted by Deb Rountree | September 28, 2007 10:59 AM
Posted on September 28, 2007 10:59
Palma - Paul is getting so jealous. I keep telling him that I will be starving but then he checks out your blog! LOL Poor thing.
Posted by Jerry | September 28, 2007 6:26 PM
Posted on September 28, 2007 18:26
Ohh they look soooooooo Good ...better than the way you described them on the phone!! I also love the orange colored luncheon on your next posting...I wish I were part of that !
Posted by Ida | September 30, 2007 6:03 AM
Posted on September 30, 2007 06:03
Palma, when the squares are cut and coated how do you store them and for how long? I'm thinking Christmas here.
Posted by Kim | September 30, 2007 1:55 PM
Posted on September 30, 2007 13:55
Kim, When I made them I Christmas, I didn't dip them in chocolate...just caramels with some sea salt, and they lasted 3 months in the fridge. These are stored in a flat box in my garage fridge. I'm hoping they'll eat them all at the GTG, but they should be good for WEEKS!
Posted by Palma | September 30, 2007 8:00 PM
Posted on September 30, 2007 20:00
Hi Palma,
I love to go all-out for my book group, too. Your looks fantastic!
jan
Posted by jgk | October 1, 2007 6:49 AM
Posted on October 1, 2007 06:49
Thanks Palma, so just in a box in the fridge huh? I think I'm going to give these a shot this year - a little variety to the normal Christmas cookies.
By the way - did you read Kite Runner? Which of his books did you enjoy more? I was thinking of adding A Thousand Splendid Sons to our bookclub list but at the moment, can't face a really "heavy" book.
Posted by Kim | October 4, 2007 10:39 AM
Posted on October 4, 2007 10:39