Microwave Caramels

These are from a magazine called Country Home (dec/jan07) and I have made them a couple of times. They are not what you would call health food but are absolutely delicious and seem like they took forever (ok, the wrapping into pieces takes some time but it is fun.)

Buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 tsp. vanilla

1. Line a 9x9-inch baking pan with buttered foil, allowing edges to hang over sides of pan; set aside.

2. In a large microwave-safe bowl combine everything but the vanilla; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 more. Whisk well. Microwave an additional 4 minutes. Whisk gently. Add vanilla. (Note: Bowl will get hot as mixture cooks; use hot pads to handle.)

3. Pour caramel mixture into the prepared pan. Chill for 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares.

Wrap each piece with waxed paper. Store in an airtight container either chilled or at room temperature for up to 2 weeks. Makes 5-6 dozen pieces.