Microwave Caramels with Condensed Milk: Silky and Smooth

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Combine the cubed butter, brown sugar, corn syrup, and sweetened condensed milk in a deep microwave-safe glass bowl.
3. Microwave on HIGH for 3 minutes, then remove and stir vigorously with a spatula until smooth.
4. Return to the microwave for another 2–3 minutes, stirring every 45 seconds, until the mixture bubbles and reaches a deep, golden mahogany color.
5. Test the set by dropping a small spoonful of hot caramel into a glass of ice water; it should form a soft, pliable ball that holds its shape.
6. Remove from microwave and immediately stir in the vanilla extract and salt.
7. Pour the mixture into the prepared pan and smooth the top with a spatula.
8. Allow the caramels to set at room temperature for 2 hours (or refrigerate for 1 hour for a faster set).
9. Lift the parchment paper, slice the block into 64 small squares using a sharp knife or pizza cutter, and wrap individually in wax paper.