Can you believe it’s only 11 sleeps until Christmas? If you are making homemade Christmas gifts this year, than you will LOVE these Salted Caramel Candies. They are deliciously salty, extra chewy and have a deep caramel flavour.
Made in the microwave, these sweet candies take only 6 minutes to cook. Make these as holiday gifts for your family and friends this year, but be warned, they are HIGHLY addictive.
Have you started your Christmas shopping? I am proud to say, for the first time in my life, ALL my Christmas presents are bought, wrapped and sitting under our Christmas tree. It’s a Christmas miracle.
The best part is now I can focus on more important things, like all the wonderful Christmas food. And these magical caramels. If making caramel on the stove is not your thing, give these easy microwaveable caramel candies a go.
Salted Caramel Candy
Makes approximately 50 candies
115 grams (1/2 cup / 1 stick) unsalted butter
105 grams (1/2 cup) caster sugar
80 grams (1/2 cup) brown sugar, firmly packed
1/2 cup sweetened condensed milk
1/3 cup glucose syrup
1/2 teaspoon vanilla extract
Grease and line an 8 inch square tin with baking paper. In a large microwaveable bowl (with high sides in case of splatter) pop the butter into the microwave for 20-30 seconds, until just melted. Place the sugars, condensed milk, glucose syrup and a pinch of salt into the bowl and whisk until mixture is smooth. Pop the bowl back into the microwave for approximately 6 minutes.
The cooking time will vary depending on the power of your microwave. Check your caramel after 5 minutes by inserting a candy thermometer into the mixture. You are looking to reach 115 degrees (240 F). If it’s not quite there yet, pop it back in the microwave for 30 seconds and check again. My caramel took exactly 6 minutes. Once the caramel is ready, carefully whisk in the vanilla extract (it’s ok if it bubbles). Pour the hot caramel into your prepared tin and generously sprinkle with salt. Place in the fridge for 30 minutes to set.
Remove the caramel from the tin and cut into small squares. I found it easier to cut after it had been left out for 10-15 minutes. Wrap the caramels using baking paper or wax paper and store at room temperature.
Recipe adapted from Cooking Classy’s Microwave Caramels.