Steps to Make Ultimate Vickys Microwave Caramels, GF DF EF SF NF

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys microwave caramels, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Microwave Caramels, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Microwave Caramels, GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys microwave caramels, gf df ef sf nf using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Microwave Caramels, GF DF EF SF NF:

1. Make ready 300 g (240 ml) sweetened condensed coconut milk, see my recipe or use Natures Charm brand
2. Prepare 240 ml golden syrup / light corn syrup
3. Get 200 g soft brown sugar
4. Take 200 g white sugar
5. Make ready 112 g gold foil Stork margarine
6. Prepare 2 tsp vanilla extract
7. Take 1/4 tsp sea salt

Instructions to make Vickys Microwave Caramels, GF DF EF SF NF:

1. Line an 8"x 8" square cake tin with parchment paper
2. Put all of the ingredients into a microwaveable bowl
3. Heat on high for 3 minutes, stir, then heat in 2 minute increments, stirring inbetween, until the mixture is visibly bubbling / boiling. This will take 6 - 8 minutes depending on the wattage of your oven
4. Keep it boiling and check every minutes for set, stirring well after each minute. To do this, get a cup of ice cold water and drop a teaspoon of caramel into it
5. When you are able to make a soft ball out of the chilled caramel it's ready
6. Stir well again then pour into the lined tin and let it cool at room temp. This caramel doesn't require a 24 hour set like my stovetop version. It only needs around 5 - 6 hours
7. Release and cut into squares or bars
8. Wrap each piece in parchment paper to store

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