1 cup butter
2½ cups packed brown sugar
1 cup light karo corn syrup
1 - 14oz can Eagle Brand sweetened condensed milk
1 tsp vanilla
nuts and chocolate chips, optional (I did 1 cup of nuts and 2 cups of chocolate chips half on bottom, half on top)
1. Generously butter a 9x13 inch pan and set aside.
1. Generously butter a 9x13 inch pan and set aside.
2. In a large microwave safe bowl melt butter.
3. Add all the remaining ingredients except the vanilla, (and nuts and chocolate chips if using) and mix well.
4. Microwave on full power for 4-5 minutes. Remove from microwave and whisk. Microwave on high for another 4-5 minutes. Whisk again.
5. Microwave an additional 4-5 minutes. Whisk while adding the vanilla.
6. Pour the caramel mixture into the 9x13 inch pan. If desired sprinkle with nuts and chocolate chips (can put some on bottom before pouring Carmel in also).
7. Let cool for 1 - 2 hours.
8. Using a knife, cut into bite size portions and wrap in wax paper. Keep refrigerated.
*I microwaved each time for 4 minutes. 12 minutes total. The Carmel was soft but set up. Depends on your microwave.
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