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Serving: These caramels make a wonderful treat on their own or a luxurious topping for desserts like brownies or ice cream.
Storage: Store your caramels in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap individual pieces in wax paper and refrigerate.
Variations:
Chocolate-Dipped Caramels: Once cooled and cut, dip the caramels into melted dark chocolate for an extra-indulgent treat.
Nutty Caramels: Add ½ cup chopped pecans or almonds into the caramel right after microwaving for a crunchy twist.
Spiced Caramels: Add a pinch of cinnamon or a dash of pumpkin spice to the mixture before microwaving for a warm, seasonal flavor.
FAQ:
Q: Can I make this recipe without corn syrup?
A: Yes! You can substitute honey or maple syrup, though the texture may be slightly different.
Q: How do I know if the caramel is ready?
A: After 6 minutes in the microwave with stirring every 2 minutes, the caramel should reach a firm but chewy stage when cooled.
Q: Can I use salted butter instead of unsalted?
A: You can, but reduce or omit the additional salt in the recipe to avoid it being too salty.
Q: Why is my caramel too hard or too soft?
A: Microwave strengths vary. If your caramel is too soft, microwave an extra 30 seconds next time. If it’s too hard, reduce the cooking time slightly.
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