Homemade Microwave Caramels (Unsalted/Salted)

Adapted from Six SistersHomemade Microwave Caramels Recipe:

(Makes 12-15 caramels)

Ingredients:1/4 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk

Directions:Combine all ingredients in a microwaveable safe bowl until smooth.  Cook for 6 minutes in your microwave, removing and stirring every two minutes.  When caramel is done cooking, pour into a 9x13" pan sprayed with nonstick cooking spray.  Optional: Sprinkle sea salt across the top. Let cool completely.  Cut into pieces and roll up in wax paper.

*Note: Can use for pretzel rods. Make as directed, let cool slightly in pan. Pull it a chunk at a time and wrap around pretzel rod. Let it set up on the rod for several hours/overnight. After it's set, re-wrap around rod a little and then dip in melted chocolate and add desired toppings. 

Candy Cane Fudge

Ingredients

1/2 cup  whipping cream 

1/2 cup light corn syrup

3 cups real semi-sweet chocolate chips

1 1/2 cups powdered sugar, sifted

1 cup crushed Mystik Starlite Mints (soft mint candy, comes in a bag like chocolate chips, have to get at Aldis) **Can also use soft candy canes, crushed up.

1 1/2 tsp vanilla

 

Instructions

 

Line 8 inch glass baking pan with aluminum foil, extending edges over sides of pan.

Bring cream and corn syrup to a boil in a 2 qt saucepan over medium heat. Boil for one minute

remove from heat  add chocolate chips::  Stir constantly till chips are melted.  Stir in powdered sugar, mints, and vanilla.  Pour into prepared pan and spread mixture into corners.  Cover. Refrigerate 2 hrs or until firm.

Lift fudge out of pan using foil.  Remove foil. Cut into 1 inch squares Store in airtight containers.

 

Makes about 2 lbs  (64 pieces)

Vanilla cloud chocolates

 Vanilla Cloud Chocolates

4 T butter

2 C mini marshmellows

1/2 tsp. vanilla

4 C. powdered sugar

1-3 tsp. milk

 In a med. saucepan, bring butter to a boil over high heat.  Do NOT stir.  Allow to boil until medium brown hue, watch carefully, do not scorch.  Immediately add marshmallows and stir, stir, stir.  Remove from heat.  Add vanilla, sugar and 1 tsp.  milk. Beat with electric beaters and add milk as needed.  The consistency should be thick and sticky.  Pour into a 9x9 in glass dish. (or just a bowl) and refrigerate until hard.  Remove, and work fast while it's hard, roll into balls, dip in melted chocolate, decorate if desired. 

*These taste like Maxfield's chocolates to me and I think they would be even better if you added some extract-lemon, orange, etc.