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
Directions:
1
Combine all ingredients.
2
Cook 6 minutes, stirring every two minutes.
3
Stir and pour into lightly greased dish.
4
Let cool.
5
Cut, wrap in wax paper & store in air tight container.
Read more: http://www.food.com/recipe/microwave-caramels-367414#ixzz1x2g2du4B
No heavy cream?
Well if you use real butter instead of margarine... yeah, that could be good.
Isaac, do you think the heavy cream would replace both the butter and milk in that recipe? I think it could.
The milk is sweetend condensed milk, better known as Eagle Brand, so I don't see how you could interchange that.
I noted that, with some trepidation - sweetened condensed milk has a unique flavor I find somewhat odd - but add powdered sugar and you could use heavy cream in place of the butter and milk. It would probably take a bit of experimentation to get the right proportions though.
Well... now I know what I'll be doing this weekend. I'd better stock up on heavy cream tomorrow.
If you just simply boil two cans of Eagle brand milk in a pot for a few hours, you get the same result. I've done that and poured it into a graham cracker pie crust and made caramel pies. YUMMY.
Yes, that's how they make caramel for caramel pies at a local restaurant. It still has that... that... that flavor! :noo:
I do believe I waited too long to cut this stuff. How do you cut rock hard caramel? I'm about to give up and use a hammer.