It’s been a long, crazy year. Even though I didn’t quite make it through my 11 in ’11 list (oops), I managed to accomplish a lot of things that I am very proud of. Mike and I bought our first house; I got accepted in the dietetic internship program of my dreams; I ran my very first race, the Hot Chocolate 15K in Chicago; signed up for my first half marathon; and celebrated one year of marriage with Mike.
Maybe 12 in ’12 will be a little more successful. I actually made most of the items on my 11 in ’11, but I never found the time to write about them. I think once I graduate in May my life will become much more manageable and DSD will once again be updated regularly. So, keep an eye out in 2012 for my 2011 must-cook dishes!! Until then, stir up some of these delicious caramels – the perfect balance of sweet and salty goodness.
Microwave Sea Salt Caramels
1/4 cup unsalted butter, cut into 8 pieces
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla
coarse sea salt
- Line a 9×13 pan with aluminum foil. Coat inside with cooking spray. Set aside.
- In a large microwave safe bowl combine butter, white sugar, brown sugar, corn syrup, sweetened condensed milk and vanilla. Stir together and place in microwave.
- Cook on full power for 6 minutes, stopping to stir thoroughly twice during the cooking time (every 2 minutes).
- Remove from microwave and stir until well mixed. Pour into prepared pan. Place in fridge until firm, about 45 minutes.
- Remove whole slab of caramel at one time by pulling up on aluminum foil. Place slab on cutting board covered with parchment and peel off foil.
- If caramels are oily from the cooking spray, blot them off with a paper towel. Sprinkle coarse sea salt directly on top of caramels.
- Cut caramels into desired size and wrap with parchment paper.