The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

View this profile on Instagram

The Torch (@sju_torch) • Instagram photos and videos

Photo Courtesy / YouTube Jojo Siwa
Jojo Siwa’s Bad Karma
Catherine Pascal, Staff Writer • May 3, 2024
Torch Photo / Anya Geiling
Live Show Spotlight: Roger Eno
Anya Geiling, Contributing Writer • April 30, 2024

Torch Delights

People have been known to say that you can cure any problem with a bar of chocolate.

OK, sure. But take that chocolate bar one step further by adding caramel and you could probably save the entire world if you had a mind to.

Cooking is never easy for college students and desserts can be even more difficult without the help of an oven.

That’s where this recipe may cause some shouts of excitement. All you need is a microwave and the ability to mix together a few ingredients: something even the busiest of us have time for.

After mixing your ingredients and microwaving them, just pour the chocolate over the top of the caramel squares and let it sit in the refrigerator overnight.

While you sleep, the treat will finish all on its own, ready and waiting for you the next day.

These caramel squares are a perfect way to relax after the inevitably stressful days college life brings.

They’re also a great treat to share, so make an event out of it; invite some of your friends over to make them while watching your favorite movie.

Maybe you’ll even figure out how to save the world while you do it.

What You’ll Need:

-1 c. butter or margarine, melted

-1 bag of square, pre-cut, caramels

-1 (14 oz.) can sweetened condensed milk

-1 c. light corn syrup

-1 (1 lb.) pkg. light brown sugar

-1 tsp. vanilla extract

-2 c. semisweet chocolate chips, melted

What To Do:

-Blend first four ingredients in large microwave-safe bowl.

-Microwave on high for 17 minutes, stirring every three minutes, mix in vanilla.

-Pour into buttered 9×13 pan. Chill in refrigerator overnight.

-Pour melted chocolate over caramels. Cut into one-inch squares.

-May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides.

-Yield: 10 dozen.

Leave a Comment
Donate to The Torch
Our Goal

Your donation will support the student journalists of St. John's University. Your contribution will allow us to purchase equipment and cover our annual website hosting costs.

More to Discover
Donate to The Torch
Our Goal

Comments (0)

We love comments and feedback, but we ask that you please be respectful in your responses.
All The Torch Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *