Recipe of Ultimate Vickys Microwave Caramels, GF DF EF SF NF

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys microwave caramels, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Microwave Caramels, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Vickys Microwave Caramels, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must 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 can achieve that.

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

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

Steps 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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