Does anyone havea recipe for caramels?

I have not tried this particular recipe for caramels but was told it is a good easy way to make them. I liked the idea cause it is made in the microwave.

Caramels

1 cup butter

1 cup corn syrup

11/2 cups brown sugar ( packed)

1 tsp. vanilla

1 can sweetened condensed milk

In a very large bowl. melt butter, add corn syrup, brown sugar, vanilla and milk. Microwave 18 minutes, stirring every 2 minutes. Pour into buttered 9x13 pan. Cool. With spatula, remove slab of

caramel on large cutting board. Cut with pizza cutter or scissors. Wrap in wax paper. Enjoy!!

TO-DIE-FOR CARAMELS

1 c. granulated sugar

1 c. dark Karo syrup

1 c. butter (not margarine)

14oz. can sweetened condensed milk

1 tsp. vanilla

In medium saucepan, mix sugar, Karo syrup & butter over medium heat.

NOTE: Be sure the heat is not too high or the caramels will be hard. Continue stirring until the mixture comes to a "ploppy" boil. Time for 7 minutes, no stirring. Add condensed milk (off the heat) mix well, & continue stirring over medium heat. When the mixture comes to another "ploppy" boil again time for 13 minutes, stirring constantly. Take off heat, add vanilla mix well & pour into a well-buttered 8”x8” glass pan. Cool overnight or at room temperature for 6 to 8 hours. Cut into bite-size squares & wrap in wax paper or parchment paper. Good luck.

NOTE: Instead of buttering the pan you can line the pan with waxed paper & coat with butter flavored cooking spray. The next day dump the whole thing out onto a cutting board, remove the paper & cut with a big long knife.

I am sorry but I am going to have to agree with the gentleman that said just go to the store and get them, it is much easier.

1 1/2 cups sugar

1/2 cup boiling water

PREPARATION:

In a small heavy skillet, melt sugar, stirring constantly with a wooden spoon. When sugar is golden brown, very slowly and carefully stir in the boiling water. Cook for about 3 minutes to soft ball stage*, to about 238° on a candy thermometer. Serve warm with ice cream.

*To Test for Soft Ball Stage

A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Don't know if this helps.

Raspberry Caramel

8 Nectarines, Firm And Ripe

1 1/2 Cups Sugar

8 Ounces Raspberries

1/2 Cup Contreau Or Grand Mariner

Slit nectarine skins with a sharp knife and plunge fruit into boiling

water for 30 seconds. Remove with a slotted spoon and peel. Halve and

remove stones. Combine sugar with 1/2 cup water in a saucepan and stir

over heat, without boiling, until sugar dissolves. Bring to the boil and

cook until golden. Remove from heat and, protecting your hand from

steam, stir in 1 1/2 cups extra water. Stir over low heat until smooth

and well combined, remove from heat, add raspberries and stand for 5

minutes. Process until smooth. Return to saucepan and bring to medium

boil.

Reduce heat, add nectarines and simmer for 3-5 minutes, or until lightly

poached. Pack nectarines into sterilized jars. Stir Cointreau into

raspberry syrup and pour over fruit. Seal while hot and refrigerate for

up to 2 weeks before using. Serve at room temperature with chilled

mascarpone and crisp wafer biscuits, if desired.

Bon Appetit

1) Get in the car

2) Drive to the supermarket

3) Buy Caramels.

Caramels are not worth the effort necessary for the return on invested time... just buy them!