Put all the ● ingredients into a microwave-free container.
The deeper the container the better.
Do not cover with plastic wrap at all in this recipe. Microwave for 3 minutes at 500 W. Stir to fully dissolve the granulated sugar.
Microwave for 4 minutes at 500 W. (It will get bubbly.) Stir again.
Microwave for 2 minutes at 500 W, then stir. Repeat 7 to 8 times. Go to the next step when the batter begins to stick to the sides of the container.
From here onwards, microwave for 1 minute at 500 W and stir. Repeat 3 times. When the batter slides off the spatula like a ribbon, mix in the vanilla extract.
Line a flat container with parchment paper and pour in the batter. Flatten out the surface and chill in the freezer.
When it's hardened, slice into desired shapes and wrap them up with pieces of parchment paper that were already cut (make it about 10 cm by 7.5 cm). Keep in fridge.
If the caramel doesn't harden even after it's wrapped up, keep in freezer. It's really chilly and tasty!
Story Behind this Recipe
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.