Sea Salt Caramels

The sea salt caramels in the first two pictures are from Nelson's Columbia Candy Kitchen. They were so good that they inspired me to try to make some of my own!

They turned out very well:

I dipped them in the Wilton Candy Dips (purchased at JoAnns), and sprinkled them with my Maldon Sea Salt Flakes (purchased at Sur La Table):

Lori gave me the recipe for microwave caramels (below). She found it someplace on the Web.
The plate is not full, because some of the caramels had already mysteriously disappeared.
:)

Microwave Caramels
1/4 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 tsp. vanilla
Combine butter, sugars, corn syrup and sweetened condensed milk in a large, microwave safe container. (I use an 8 cup glass measuring pitcher.)
Microwave for 4-6 minutes, stirring every two minutes. (In my microwave, six minutes was perfect.)
Carefully remove HOT caramel from microwave, and stir in vanilla.
Pour into a greased 8X8 inch baking dish.
Let cool and cut into squares.
Store in an airtight container, individually wrapped in waxed paper.
I wrapped some in waxed paper, and then dipped the others and I am keeping them in a tin at room temperature.
See that one little sentence up there in the directions ? The one that says "Let cool and cut into squares"?
Sounds innocent, doesn't it? And easy enough?
Well, easy it AIN'T. These dipped sea salt caramels turned out SO good and were SO yummy that I would make them often , if  onlysomebody would come over and cut the darned things for me.
I had one heck of a time.
But, they're GOOD.
So, there's that.....