- Salted Caramels: Sprinkle flaky sea salt on top before the caramel sets for a sweet and salty combination.
- Nutty Caramels: Mix in chopped pecans, almonds, or walnuts for added crunch.
- Chocolate Dip: Once cooled, dip the caramels in melted chocolate for a decadent treat.
- Spiced Caramels: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Vegan Version: Substitute butter with vegan margarine and use coconut condensed milk for a dairy-free alternative.
FAQs:
1. Can I make these on the stovetop instead of the microwave?
Yes! Combine all ingredients except vanilla in a saucepan over medium heat. Stir constantly until the mixture reaches 245°F (soft-ball stage) on a candy thermometer. Then proceed as directed.
2. How do I prevent the caramels from sticking?
Wrapping each piece in wax or parchment paper is key. Ensure your baking dish is well-lined to prevent sticking during cooling.
3. Can I double the recipe?
Absolutely! Use a larger dish to accommodate the extra caramel, and adjust the cooking time slightly, checking for doneness after six minutes.
4. Why did my caramels turn out too hard or too soft?
This usually happens due to under- or overcooking. The cold water test or a candy thermometer can help ensure the perfect consistency.
5. Are there alternatives to corn syrup?
Yes, you can use golden syrup or honey, but the texture may vary slightly.
