Microwave Salted Butter Caramel

I'm not gonna lie to you. Every once in a while, I eat cheap store cookies. I'm not talking Oreos, here. I mean those really cheap $2 giant store brand packs that are so full of artificial ingredients that you can practically feel your body getting preserved with each bite. And yet, I still give in. But when you're craving something fast and good, you can't beat homemade. I don't think I need to convince you of that.

I'm sure at this point your eyes are rolling around in your head, totally unconvinced that something so delicious as homemade caramel could actually be fast and easy. But it's true, my dear friends! Take 10 minutes and give this a try. You, and everyone around you, won't be sorry!

Microwave Salted Butter Caramels [click to print]
Makes about 3 dozen caramels

• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 1/2 c. corn syrup
• 1/2 c. sweetened condensed milk
• 1/4 c. salted butter, melted
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/4 to 1/2 tsp. coarse salt

1) Line square pan with parchment paper, allowing at least 2" overhang on each side of pan. For normal caramels, use 8x8" pan, or 6x6 for thicker caramels. If you're going to sub foil for parchment, be sure to coat foil surface very generously with nonstick cooking spray.

2) In a large microwave safe bowl (emphasis on the large...this mixture will bubble up a lot as it's cooking so you'll want a bowl with taller sides), stir together sugars, syrup, milk, salt and butter until well combined.

3) Microwave on high for 6-8 minutes, stirring every 2 minutes for first six minutes, then each minute thereafter. For soft, chewy caramels, microwave 6-7 minutes. For firmer caramels (still chewy!) that hold their shape well, microwave 8 minutes.

3) Stir in vanilla and pour into pan. Sprinkle lightly with coarse salt and allow to cool until firm or place in refrigerator for about 1 hour. Remove caramel slab from pan by lifting parchment overhang. Use a sharp knife to cut caramel into small pieces and wrap in parchment paper or plastic wrap to store.

Source: Adapted from The Yummy Life

Salted Vanilla Bean Caramel Sauce

The first time I tried to make caramel sauce, it was a disaster. I wasn't sure how long and dark to cook the sugar but when it started smoking and suddenly going from golden to amber to blackness, I knew it was bad. So I grabbed my pot, ran out the door and dumped the mess in the bushes so it would cool off faster and not be stuck in my pot forever. Pouring hot, burning sugar onto little dry pieces of mulch is probably not the best choice. (No bushes were permanently harmed and no fires were started in the failure of this caramel sauce.)

But here's a trick I learned...don't start eating dinner while you're waiting for the sugar to cook because once it starts cooking, it cooks really fast! Also, I found that gently swirling the pan to distribute the heat more evenly was a lot more effective than stirring. That helped me ruin a few other batches after the bush incident.

Wondering what to do with all this fresh, sweet caramel? How about one of these ideas: 

• Skip the cream cheese icing and use this to smother a hot, fresh Cinnamon Roll
• Drizzle over a few small scoops of the Creamiest, Richest Chocolate Ice Cream Ever
• Serve on a slice of Warm Gingerbread Cake
• Pair with a heaping pile of Peanut Butter Stuffed Apple French Toast

Salted Vanilla Bean Caramel Sauce [click to print]
Makes about 1-1/2 cups

• 1 c. sugar
• 1/4 c. water
• 1 c. heavy cream
• 1 T. unsalted butter
• 1 tsp. vanilla bean paste (OR seeds of 1 vanilla bean)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

Heat cream and butter in small microwave safe dish until just warm and butter is melted; set aside.

Spread sugar in medium saucepan; add water. Heat on medium-low heat until mixture becomes mostly clear. Do not stir! This could cause the sugar to crystallize and get all chunky and non-caramely. Gently swirl the pan to prevent hot spots and burning.

Continue heating, about 10 minutes, until mixture turns medium amber and immediately remove from heat.
While whisking continuously, slowly pour in about half of cream mixture. Continue whisking until evenly combined. Whisk in remaining cream. Add vanilla bean paste, extract and salt. Stir well and allow to cool to room temperature. Store in airtight container in fridge.

Source: Adapted from Annie's Eats, previously Cook Like a Champion