7-Minute Microwave Caramels

Lightly grease a square or rectangular baking pan.

Gently melt the butter in a microwave-safe glass bowl in the microwave. When the butter is melted, remove it from the microwave.

Add the corn syrup, sugar, and sweetened condensed milk to the bowl. Whisk to combine everything together.

Put the bowl back in microwave and cook it for six minutes at full power.

While it's cooking, prepare an ice bath.

At six minutes, take a small spoonful of the caramel and drop it into the ice bath.

Pick it up and roll it around in your fingers. If it can form a soft ball that you can roll around, then it is done. If it is too soft to roll easily, then cook for another 30 seconds.

Continue with the ice bath test every 30 seconds until it has reached the right consistency. NOTE: It should NOT take more than 8 minutes at full power (it took me 7), but the time does vary depending on how much you make, the wattage of your microwave, and the size of your bowl.

Carefully remove the bowl from microwave & pour the hot caramel into your greased baking dish.

If desired, sprinkle with sea salt.

Cool in refrigerator until it's set, at least 30 minutes.

Remove when ready and cut caramels into rectangles or squares.

Wrap individually with waxed paper or cut and separate so that the caramels do not touch.

Store in an airtight container at room temperature. Separate the layers with wax paper if you are not wrapping them individually.