MICROWAVED CARAMELS

MICROWAVED CARAMELS
Yield: 64 Servings
Bonnie Brown

1 c Heavy cream(or canned milk)
1/2 c Milk
3/4 c Sugar
3/4 c Maple or corn syrup
2 tb Butter

Line a 8x8x2" square pan with foil so ends of foil overhang edges of pan. Lightly butter foil. Set aside.

Combine cream and milk in microwave-safe 8-cup glass measure. Cover tightly with plastic wrap. Microwave at full power for 3 minutes. Carefully prick plastic to release steam. Carefully uncover.
Stir sugar and syrup into the glass measure, stirring until the sugar dissolves. Microwave, uncovered, at full power for 21 minutes, stirring carefully three times during the cooking. Remove from oven. Stir in butter until blended. Pour into prepared pan, scraping out the glass measure thoroughly.

Refrigerate until the caramel is set firm. Remove from the pan by pulling up with the ends of the foil. Invert the caramel and peel off the foil. Cut into 64 squares. Wrap squares individually in colored plastic. Store in
refrigerator.

If using the 8-cup measure, watch closely after it starts to boil. You may need to lower the temperature to keep it from boiling over.

From RecipeSource.