Craving homemade caramels but don’t want to spend hours stirring over a hot stove? These microwave caramels are about to become your new secret weapon. In just 6 minutes of cooking time, you can create rich, chewy caramels that taste like they came from a fancy candy shop.
This foolproof recipe transforms simple pantry ingredients into golden, buttery bites of happiness – no candy thermometer required. Perfect for holiday gifts, party favors, or satisfying your sweet tooth any day of the week.
Why You’ll Love This
- No special equipment needed – just a microwave and basic kitchen tools
- Ready in under 30 minutes total, with only 6 minutes of actual cooking
- Perfect chewy texture that won’t stick to your teeth
- Makes an impressive homemade gift
- Fraction of the cost of store-bought caramels
Ingredients
- ½ cup (1 stick) unsalted butter – Cut it into smaller pieces; this helps it melt evenly.
- ½ cup light corn syrup – Keeps the caramels smooth and chewy.
- ½ cup brown sugar, packed – For that deep caramel flavor. Light or dark, you choose.
- ½ cup granulated sugar – Balances out the brown sugar and adds that perfect sweetness.
- ½ cup sweetened condensed milk – The secret to creamy, dreamy caramels.
- Pinch of sea salt – Optional, but if you like that sweet-salty thing (who doesn’t?), sprinkle a bit in!
Instructions
- Line an 8-inch square pan with parchment paper, leaving overhang on sides.
- Combine sugar, corn syrup, cream, and butter in a large microwave-safe bowl.
- Microwave on high for 6 minutes, stirring every 2 minutes.
- Stir in vanilla and salt until well combined.
- Pour into prepared pan and let cool completely (about 2 hours).
- Cut into 1-inch squares and wrap individually in wax paper.
Tips & Variations
- Use a bowl at least 2 quarts in size as mixture will bubble up
- Add 1/2 cup chopped nuts for texture variation
- Sprinkle with sea salt before cooling for salted caramels
- For softer caramels, reduce microwave time by 30 seconds
- Test doneness by dropping a small amount in cold water – it should form a firm ball
Serving Suggestions
Serve these caramels on their own as an after-dinner treat, or create a stunning dessert board with fresh apple slices, dark chocolate pieces, and roasted nuts. They also make an excellent topping when chopped and sprinkled over ice cream or brownies.
Notes
- Store wrapped caramels in an airtight container at room temperature for up to 2 weeks
- For gifting, package in cellophane bags with ribbon ties
- If weather is humid, store with a silica gel packet to prevent sticking
FAQs
- Can I use milk instead of heavy cream? No, heavy cream is essential for proper setting and texture.
- Why did my caramels turn out too hard? Your microwave might run hot – try reducing cooking time by 30 seconds next batch.
- Can I double the recipe? Yes, but you’ll need to increase cooking time by 2-3 minutes and use a larger bowl.
- How do I prevent the caramel from burning? Be sure to stir every 2 minutes and use a large enough bowl to prevent overflow.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- ½ cup (1 stick) unsalted butter – Cut it into smaller pieces; this helps it melt evenly.
- ½ cup light corn syrup – Keeps the caramels smooth and chewy.
- ½ cup brown sugar, packed – For that deep caramel flavor. Light or dark, you choose.
- ½ cup granulated sugar – Balances out the brown sugar and adds that perfect sweetness.
- ½ cup sweetened condensed milk – The secret to creamy, dreamy caramels.
- Pinch of sea salt – Optional, but if you like that sweet-salty thing (who doesn’t?), sprinkle a bit in!
Steps
- Line an 8-inch square pan with parchment paper, leaving overhang on sides.
- Combine sugar, corn syrup, cream, and butter in a large microwave-safe bowl.
- Microwave on high for 6 minutes, stirring every 2 minutes.
- Stir in vanilla and salt until well combined.
- Pour into prepared pan and let cool completely (about 2 hours).
- Cut into 1-inch squares and wrap individually in wax paper.
Notes
- Store wrapped caramels in an airtight container at room temperature for up to 2 weeks
- For gifting, package in cellophane bags with ribbon ties
- If weather is humid, store with a silica gel packet to prevent sticking
