Choco-nut Caramel Bites: Microwave Carmels are a favorite treat here at the museum. Museum volunteer, Connie Crow, has graciously shared her recipe with us. Enjoy!
1 cup Butter
1 cup White Sugar
1 cup Brown Sugar
1 cup Light Karo Syrup
1 can Sweetened Condensed Milk (14 oz.)
2 cups finely chopped nuts
16 oz. Chocolate chips
CAUTION: Use the deepest, largest bowl your microwave will hold, otherwise the cooking candy will boil over and you’ll have a MESS!
1) Line a 10×13 jelly roll pan with aluminum foil. Spray the foil with nonstick spray. Chop the nuts fine. Spread the nuts in an even layer in the jelly roll pan.
2) In a microwave safe bowl, melt the butter for 1 minute. Remove from microwave, stir and add the sugars, syrup, condensed milk. Stir well until combined.
3) Place bowl back into the microwave and cook on high for 3 minutes. Remove from microwave quickly stir.
4) Place bowl back in the microwave and cook on high again for another 3 minutes. Remove again, stir.
5) Place bowl back into the microwave again and cook for another 3.5 minutes. Remove for the last time and stir.
6) Pour over nuts. Smooth into a level layer on top of nuts.
7) Let cool for 10 minutes. Sprinkle top with all the chocolate chips. Let cool until chips are melted within themselves. Spread chocolate gently until the top is covered with an even chocolate layer.
8) Let cool. This may take overnight. Cut into squares. Keep in a cool place in a tin lined with waxed paper. Keeps well. Without the nuts and chocolate, the caramel may be poured onto a jelly roll pan, cooled and then cut and wrapped as plain caramels.