Microwave Caramels

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Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (that is microwave safe to high temps such as heavy duty glass**), heat in microwave until melted.
To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well.
Return to microwave and cook mixture on HIGH power for 6 to 7 minutes.***
Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well.
Pour mixture into prepared baking dish, sprinkle top lightly with Maldon sea salt or fleur de sel if using.
Place in refrigerator until set, about 20 - 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

*Don’t use salted butter or it will splatter a lot.
**For safety I recommend referring to the bowls manufacturer to ensure the bowl is microwave safe to high temperatures. For safety avoid setting on a cold surface after removing from the microwave and be sure that you don’t begin with a cold bowl or it could shatter.
***I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 - 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard.
***If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use.
Recipe from my mother-in-law, thanks Jill!

Microwave Caramels#