I shared a microwave caramel recipe on Facebook from Spend with Pennies. I had a couple of people ask me for a corn-free recipe. Here it is, along with a video showing how you can make it! It’s so easy to make in the microwave! Enjoy.
Watch the video: Caramel Without Corn Syrup.
This recipe is so easy, it's sinful! as is the final product! You can whip up a batch in minutes.
Ingredients:
- 3 tablespoons unsalted butter, softened
- 1/2 cup light/golden brown sugar
- 1/2 cup granulated sugar
- 1/2 cup gluten free brown rice syrup (Lundberg Sweet Dreams) (or light corn syrup, if not corn free)
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon salt
Instructions:
- Butter a small, heat-proof dish and set aside.
- Add the butter, brown sugar, granulated sugar, brown rice syrup, sweetened condensed milk, and salt in a large, microwave-safe bowl. (Be sure to use a large bowl as the mixture boils high during cooking.) Cook three times 90-second intervals, stirring between intervals.
- Place a glass full of ice and water nearby.
- After three 90-second intervals, cook for 60 seconds and stir. Drop a tiny piece into the ice water and remove to test the texture. If it is not yet firm enough, cook for another 60 seconds and test again. After the second 60 seconds, if you think it is almost done, but not quite, try cooking 30 seconds at a time. (The above cooking times are based on the use of a 1,200-watt microwave. Mine were done in a total of 6 minutes.)
- Pour into the prepared dish and tap on a padded surface or wooden cutting board to allow air bubbles to rise to the surface. Pop any bubbles using a knife. Allow to cool completely. Slice in desired shapes.
Tips
If you overcook the caramel and it is too hard to chew or gets stuck in your teeth too much, microwave a few pieces, as needed, for 5 seconds on high to soften.
There are other corn syrup substitutes. You can make your own invert syrup. See the recipe here. Just be sure to make it as thick as corn syrup. Brown rice has a tendency to have a brown rice flavor; therefore, you may appreciate the lack of flavor in invert syrup.
I just made a vegan version of this and it turned out beautifully! My daughter is vegan, and I wanted to make some that she could enjoy.
I used sweetened, condensed coconut milk (yes, that is a thing!) and Earth Balance instead of butter. Because the Earth Balance is salted, I omitted the 1/4 teaspoon salt. It is seriously delicious. I am so pleased!
Thank you for this great, EASY and delicious recipe!