Description
Caramel lovers, rejoice in our recipe for homemade Microwave Sea Salt Caramels! These luscious, velvety caramels strike the perfect balance between creamy sweetness and a hint of savory goodness from the Cyprus Flake Sea Salt. Prepare to be enchanted by their buttery goodness in every bite! Our easy-to-make microwave version of these delectable treats is a game-changer.
Did you know that caramels have been cherished for centuries, dating back to ancient civilizations? The term "caramel" itself has roots in the Latin word "cannamellis," meaning "cane sugar." Throughout history, various cultures have embraced caramel in their culinary traditions, adding their own unique twists.
Our recipe, inspired by the classic goodness of caramels, features a dash of Madagascar Vanilla Bean Paste, elevating the flavors to new heights. And here's the secret ingredient that sets our caramels apart – the sprinkle of exquisite Cyprus Flake Sea Salt. This Mediterranean gem not only adds a delightful crunch but also perfectly complements the sweetness, leaving your taste buds dancing with joy.
Here comes the tricky part – patience! Allow your caramels to cool for at least 2 hours, although we highly recommend the anticipation of overnight cooling for maximum flavor infusion. The result? A batch of irresistible, chewy caramels, ready to be individually wrapped in wax paper, creating a beautiful presentation.
Ingredients:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
1 teaspoon Madagascar Vanilla Bean Paste
2 tablespoons Cyprus Flake Sea Salt or French Fleur De Sel
Directions:
Combine first six ingredients in a microwave safe glass bowl.
Cook 6 minutes in microwave on high, stirring every two minutes. Be careful as mixture will become extremely hot.
Stir and pour into lightly greased 9 x 9 dish.
Cool slightly for about 10-15 minutes so salt doesn't melt away.
Sprinkle with Cyprus Flakes Sea Salt and let cool at least 2 hours or overnight before cutting.
Wrap in wax paper and store in an airtight container.
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