Monday, 4 January 2016

Caramel Candies + Recipe

After making my rice pudding last week I was left with about a cup of condensed milk still waiting to be used in the fridge.

satisfying to cut, yet premature; it's too soft
After making two caramel sauces within 24 hours, I really didn't feel like standing over the stove again to melt the butter, sugars, etc to make these candies. After doing some quick research I found some consensus on timings when using the microwave, and as the mixture requires stirring at frequent intervals, it was a good way for me to do so some spirited tidying up and dishes while the caramel was cooking.
Ready to Set

Caramel Candies

Time: 10 minutes + cooling time
Storage: in an airtight container out of direct sunlight for up to 2 weeks


  • 1 cup condensed milk
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup light syrup
  • 1/2 cup unsalted butter (114 g) diced
  • 1 tsp sea/freshly ground salt + extra for sprinkling


  1. Butter a 20 x 22cm dish
  2. Mix all the ingredients into a large microwave safe bowl
  3. Heat on high for 9 minutes, pausing every 90 seconds to stir the mixture thoroughly**
  4. As the mixture is very hot, pour VERY carefully into the prepared dish
  5. Lightly sprinkle with salt (and/or melted chocolate if you want to use some up)
  6. Leave to cool completely before cutting into small bitesized pieces

*adjust the recipe and setting dish size according to the ingredient you must use. The sugars, syrup, and condensed milk should be equal in quantity, and the butter should be half the quantity of the condensed milk. Use 1 teaspoon salt per cup of condensed milk.
**I made this in an 800w microwave. You should heat it in 90 second intervals for at least 6 minutes, and keep checking the consistency every 90 seconds after that.