Ingredients:1/2 cup salted butter (1 stick), melted
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon table salt (optional – omit if using sea salt on top)
Instructions:1. Prepare your dish: Lightly butter an 8×8-inch (20×20 cm) square baking dish or line it with parchment paper for easy removal.
2. Mix ingredients: In a large microwave-safe bowl (at least 2-quart capacity to prevent overflow), combine the melted butter, corn syrup, granulated sugar, brown sugar, and sweetened condensed milk. Stir well to combine.
3. Microwave the mixture:
Microwave on high power for 6 minutes, stopping every 2 minutes to stir the mixture thoroughly (so stir at the 2-minute and 4-minute marks).
The mixture should bubble and thicken. Use caution – it will be very hot.
4. Check for doneness: After 6 minutes, the caramel should reach the soft-ball stage (around 240°F or 115°C). If you want firmer caramels, you can microwave for an additional 30 seconds to 1 minute, but watch carefully.
5. Add vanilla and salt: Once done, carefully stir in the vanilla extract and salt (if using). Mix well.
6. Pour and set: Immediately pour the hot caramel into your prepared dish. Let it cool at room temperature until set, about 1–2 hours.
7. Cut and wrap: Once firm, cut into small squares or rectangles. Wrap individually in wax paper if desired to store.
Enjoy