Easiest Caramels Recipe (Microwave Version) - Cooking Classy (2024)

FAQs

Can I melt Kraft caramels in the microwave? ›

To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Next, add milk to the bowl, or if you'd like a richer treat, add heavy cream instead. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute.

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream.

Dry caramel is quicker to make than wet caramel, but it's also trickier: Without additional liquid, the sugar can caramelize very quickly, burning before you realize it. Using moderate heat, as Mel suggests, can help safeguard against burning, as can vigilance: Don't walk away from the pan once you've started.

Bring to the boil. Carefully place the can in the saucepan, ensuring there's enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours.

First up, there are two different ways to make caramel. A wet caramel is where the sugar is melted with water then cooked until it caramelizes. And a dry caramel, where the sugar is cooked by itself until it liquefies, then caramelizes. A dry caramel works because sugar is mostly water and heating it will liquefy it.

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

A note about sugary or grainy caramels: If you find that your caramels are sugary or grainy, it is because sugar crystals were reintroduced to the caramel candy after it was cooked. The uncooked sugar causes sugar crystal regrowth in the finished product.

Instructions. Melt Werther's Original Caramels with half and half, salt and vanilla in medium saucepan over medium heat until smooth, stirring occasionally. Serve immediately with assorted fruit, cookie, pretzels, marshmallows, nuts or cubed pound cake.

Place unwrapped caramels in a microwave safe bowl along with 1 tablespoon of water. Microwave on high for about 1 minute. Stir until smooth, then heat longer if needed.

Why does my homemade caramel taste bad? ›

Overheating the mixture

Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!

Heat until the syrup reaches 240 to 245 degrees Fahrenheit. The lower the temperature, the softer the resulting caramels will be.

Directions. Empty the can into a large (2-1/2 quart or larger) glass bowl, and cover with plastic wrap (cling film), keeping a tiny bit uncovered to prevent excess steam build-up. Microwave on medium power (I used level 5 on a 10-level appliance) for 2 minutes. Remove, stir with a wire whisk, and recover.

After the first two stirs, you'll notice that the milk bubbles and foams up as it expels moisture. Then, with each stirring, the milk will be thicker and more caramel colored. If after the 10 minutes, you like the color and consistency, stop!

Place unopened cans in the slow cooker, cover with water, put the lid on and cook on high power for 5 hours.