Perfect soft caramel from the microwave

Ingredients for 1 servings:

• 60 g unsalted butter
• 125 g white sugar
• 125 g brown sugar
• 125 ml glucose syrup
• 125 ml condensed milk, sweetened
• ¼ tsp salt

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 8 minutes; Total time approx. 3 hours 13 minutes

ideal for sweets or decoration

Cut the butter into several pieces and then mix all the ingredients together thoroughly in a microwave-safe container. IMPORTANT: The mixture will boil very quickly, so make sure the container is large enough. Keep an eye on the mixture the first time, otherwise it will make an unbelievable mess. The cooking time will vary depending on the microwave. At 800 watts, the caramel is ready in my microwave after 8 minutes. Every 60 seconds, you have to remove the container from the microwave and stir the mixture until all the bubbles have disappeared. The caramel is ready when there are no more “sugar crumbs.” Unfortunately, these sometimes only appear in the finished product—in this case, cook for a minute longer next time. Pour onto a flat surface lined with baking paper to cool and smooth it down. I personally use a silicone mold for small chocolates. If left in the refrigerator overnight, the caramel will become so firm that it can be easily removed from the silicone mold the next day. If you want to cut something out of the molded sheet, you should wait until the caramel is at room temperature, otherwise it may break. Tip for ingredients: Tested best with the glucose syrup “Karo Light Syrup with Vanilla” from the USA and with the sweetened condensed milk “Milchmädchen.”