I haven't tried that yet. My standard caramel recipe is from Sheila in MD
so far, it's always been successful and it's wonderful (and I don't have to use an evil candy thermometer, every time I use one of them things go wrong).
REC: Microwave Nutty Caramels (also caramel for dipping pretzels!)
Nutty Caramels
1 (1 pound) box dark brown sugar
1 cup dark corn syrup
1 can sweetened condensed milk
1 cup butter
1 teas. vanilla
1/2 to 1 cup pecans, chopped
Combine first four ingredients in two quart microwave safe container. (Lana's note: THIS IS NOT BIG ENOUGH. Use a bigger container if you don't want a mess. Believe me. ) Microwave uncovered on high for five minutes, stirring once. Remove from microwave and with electric mixer, beat well. Return to microwave and cook on high for 10-12 minutes, stirring three times during the cooking period. The mixture is done cooking when 1/4 teaspoon is dropped in cold water and it forms a firm ball or the mixture reaches 248 on a candy thermometer.
Stir in vanilla.
Butter a 13 x 9 pan and sprinkle 1/2 the nuts over the bottom. Pour the caramel mixture over the nuts and sprinkle with remaining nuts. Cool and cut into one inch pieces.
I have dipped pretzels in this and drizzled with chocolate, and these are divine, but the best thing is to let this cool quite a bit, then coat marshmallows in it. If it's too hot, the marshmallows will melt. Sometimes it hardens too much before you can finish, and then we are forced (FORCED! I tell you) to scrape the rest out with a spoon. And eat it, of course.
