---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MICROWAVED CARAMELS
  Categories: Candies, Mw
       Yield: 64 Servings
  
            -Bonnie Brown-GCXS71B
       1 c  Heavy cream (or canned milk)
     1/2 c  Milk
     3/4 c  Sugar
     3/4 c  Maple or corn syrup
       2 tb Butter
  
    Line a 8x8x2 square pan with foil so ends of foil overhang edges of pan.
   Lightly butter foil. Set aside.
    Combine cream and milk in microwave-safe 8-cup glass measure. Cover
   tightly with plasdtic wrap. Microwave at full power for 3 minutes.
   Carefully prick plastic to release steam. Carefully uncover.
    Stir sugar and syrup into the glass measure, stirring until the sugar
   dissolves. Microwave, uncovered, at full power for 21 minutes, stirring
   carefully three times during the cooking. Remove from oven. Stir in butter
   until blended. Pour into prepared pan, scraping out the glass measure
   thoroughly.
    Refrigerate until the caramel is set firm. Remove from the pan by pulling
   up with the ends of the foil. Invert the caramel and peel off the foil. Cut
   into 64 squares. Wrap squares individually in colored plastic. Store in
   refrigerator.
    If using the 8-cup measure, watch closely after it starts to boil. You may
   need to lower the temperature to keep it from boiling over.
  
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