Caramel, that chewy, soft, sweet sticky mess of a candy.  I love caramel and if you have been reading this site, you know I love lemon.  Well, the other day I was craving something sweet and I've made caramel in the microwave before but I have these "lemon" packets that are suppose to be just dried lemon juice.  I've been absolutely frantic trying to discover a recipe that I could use them in.  As I stood at my microwave waiting for my caramel to cook, I had an epiphany.  Why not dump one of two packets into the caramel? Wouldn't that be divine.  Oh, yes my brain and taste buds for once in accord, screamed "YES".  Thus, this recipe was born.  I have made it both with lemon juice and with the packets.  When using lemon juice increase the sugars by a tablespoon.
Now these are small batches, you can double or triple but  make sure your bowl gets deeper each time. During the last 1 minute cycle it does tend to bubble up quite a bit, so a deeper bowl is needed.  The other thing, no matter how it looks on the spoon and it is going to look absolutely delectable. DO. NOT. LICK. THE. SPOON.  Caramel is freaking molten when it comes out of the microwave and stays that way for a bit.  If you really must taste it, wipe the spoon on a piece of wax paper and wait about a minute or two and it should be cool enough.
Recipe:


Makes about 20 1 inch pieces

3 TBSP melted butter
2 TBSP Extra Thick Whipping Cream (this is a must)
1/4 cup Corn Syrup light
1/4 cup Sugar
1/4 cup Packed Brown Sugar
2 packets of concentrated lemon extract or 2 TBSP fresh lemon juice (this is optional)
Flake Salt for sprinkling
Prepare a small square dish, about 5 x 5. Using parchment paper or wax paper, lightly spray or rub with oil
and place in dish

Melt the butter in a deep microwaveable bowl, whisk the cream
Whisk completely
Add the corn syrup and sugars
Whisk  completely
Microwave for 1 1/2 minutes
Whisk completely, try to avoid getting it up the sides
Microwave for 1 1/2 minutes
Whisk  completely, Add the lemon Packets or Juice
Whisk 
Microwave for 1 minute, it will be bubbling up the sides so make sure to watch the microwave incase you need to stop it.
Microwave one last time for 30 seconds
The Temperature on a candy thermometer should be about 285 F (141 C)
IT WILL BE SCORCHING HOT 
Whisk 
Pour into prepared dish
Let cool 1 hour, sprinkle with flake salt if desired
You can now place in refrigerator another hour or using a lightly oiled sharp knife, cut and consume.



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie