This recipe came about after I overlooked a batch of caramel sauce and it thickened to much to be a dessert sauce. However it had become a chewy soft caramel perfect for a chocolate covered chewy candy!

I wanted to try chocolate flavored raw caramel, so I made it myself.If the caramel simmers for too long, it will harden, so give it a taste by putting a drop of it in ice water.If it's too soft to cut, chill it in the freezer for a while, to make cutting easier.If you chill it again once more before wrapping, it will be easier to wrap. For a big batch. Recipe by mie63

I'm always making caramel candies, but it's the season for Valentine's and I thought a chocolate-flavored version would be delicious.Since I had low-fat organic cream in the refrigerator I used cocoa powder. My boyfriend and I were all smiles.These are soft, and it seems a lot of people took issue with that.If they're still soft after freezing again, and mix very well over low heat until they stiffen. For 50 small pieces. Recipe by Urupi-

I wanted to make a simple treat.Do not burn the caramel. If you burn it, it won't be as good...The heating times are estimates, so check the caramel doesn't burn.My microwave heats at 500 W. Recipe by Sachiasa

I was inspired to create this recipe when I realized the quality of candies has decreased and I wanted some high quality candy without spending crazy amounts of money for it.This way for a FEW dollars, you get upwards of 40+ candies.Smooth, Creamy high quality taste of Werthers originals soft caramels, rich Bakers milk chocolate and sea salt. Yum! Great to make for gatherings or parties or for eating any time of day!

This caramel never gets to hard, since it is made from scratch it remains chewy and delicious!

This one reminds me of my hometown’s bakery sweets, Bofurin of Ryugetsu from Obihiro, Hokkaido 😌

I've only had chocolate flavored brownies. I wondered if could I make them with caramel using white chocolate? I tried it out and they came out pretty well.These are sweeter and more delicious if the caramel is not too pronounced.In Step 5, if the chocolate doesn't melt completely, keep microwaving a few seconds at a time until it does.Pour leftover caramel over the brownies, or mix into whipped cream and served on the side. Recipe by nyonta

When I came out of the bath the other day, Satoda Mai, a famous Japanese celebrity, was on TV making creamy caramel candy with a pot. It was even officially recognized by Hanabatake Farm (a famous brand of caramels). I wondered if I could make it easier using a microwave, and hence came up with this recipe. I've slightly changed the ratio of ingredients to make in the microwave.-From Step 4 onwards, stir as if you're scraping it off the sides of the container. If you insert the spatula into the middle, the candy will bubble up and overflow. So, take care to stir carefully.-Please adjust the number of times you heat the batter according to your microwave. Recipe by Mi-go

I've loved caramels since I was little, but I wanted to make a healthy version.When making the matcha or Milo (you can used instant coffee instead of the latter) versions, I thought they shouldn't taste too bitter, so I coated them on the outside with a little skim milk powder (not listed in the ingredients). If you dust the caramels like this they won't get stuck to your fingers when you eat them, but they will be delicious without the dusting too. I tried freezing the caramels and they were fine. They'll harden if you freeze them, but when you put them in your mouth they will gradually melt and soften. Recipe by Spain

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

I failed at making caramel custard in a steamer as well as the oven... Taking a hint from chawanmushi (savory egg custard), I tried this method. Make them in the morning and leave them in the pan. Put them in the refrigerator when you get home from work, and by night time they are the perfect chilled dessert!In the summer, take them out as soon as you can handle them and chill them fast in cold water. Refrigerate them as soon as you can!If you cook caramel custard this way, it's less likely to form bubbly areas which are not smooth and creamy.Just be sure to never ever let the water in the pan come to a boil.The puddings will keep cooking even after turning off the heat, so even if they are pretty soft in the middle don't worry! Recipe by Gakochan