These homemade microwave caramels are an easy and fun way to make delicious, chewy caramels without the need for a candy thermometer or stovetop. With just a few simple ingredients and a microwave, you’ll have buttery, melt-in-your-mouth caramels ready in minutes! Perfect for holiday gifting or a last-minute treat, this recipe is quick, convenient, and incredibly tasty.
Why You’ll Love This Recipe
- Simple and Fast: Made in the microwave with just 6 minutes of cook time.
- Chewy, Buttery Texture: These caramels are soft, chewy, and rich with a buttery caramel flavor.
- Customizable: Top with flaky sea salt, dip in chocolate, or add a splash of vanilla for extra flavor.
- Great for Gifting: Wrapped individually, these make perfect homemade gifts!
Ingredients
- ½ cup unsalted butter (1 stick), cut into small pieces
- ½ cup light corn syrup
- ½ cup packed brown sugar (light or dark)
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- Pinch of sea salt (optional)
Optional Garnishes:
- Flaky sea salt for sprinkling on top
- Melted chocolate for dipping
Step-by-Step Directions
- Mix Ingredients: In a large, microwave-safe bowl, combine the butter, corn syrup, brown sugar, granulated sugar, and sweetened condensed milk. Stir until well combined. (Use a large bowl, as the mixture will bubble up while cooking.)
- Microwave in Intervals: Microwave on high for 6 minutes, pausing at the 3-minute mark to stir carefully (the mixture will be very hot). The caramel should thicken and develop a golden-brown color. If it’s still pale or seems too thin, microwave for an additional 30 seconds to 1 minute until it reaches the desired consistency.
- Pour and Cool: Carefully pour the hot caramel into a greased or parchment-lined 8×8-inch baking dish, spreading it evenly. Let the caramel cool at room temperature for about 2 hours, or refrigerate for 30 minutes to an hour to speed up the setting process.
- Slice and Wrap: Once the caramel is firm, lift it out of the pan using the parchment paper edges. Slice into small squares using a sharp knife or kitchen scissors. Wrap each piece individually in wax or parchment paper.
Kitchen Equipment Needed
- Large microwave-safe bowl (3-quart capacity recommended)
- Wooden spoon or heat-resistant spatula
- 8×8-inch baking dish lined with parchment paper or greased
- Sharp knife or kitchen scissors
- Wax or parchment paper for wrapping
Serving and Storage Tips
- Serving: These caramels are delicious as is, but you can also sprinkle them with flaky sea salt for a sweet-and-salty twist or dip them in melted chocolate for an extra treat.
- Storage: Store the wrapped caramels in an airtight container at room temperature for up to 2 weeks. If refrigerated, allow them to come to room temperature before enjoying.
Recipe Variations
- Vanilla Caramels: Add 1 teaspoon of vanilla extract just before microwaving for a deeper, richer flavor.
- Salted Caramels: Top each caramel piece with a sprinkle of flaky sea salt right after pouring it into the dish for a perfect balance of sweet and salty.
- Chocolate-Dipped Caramels: Dip each cooled caramel square halfway into melted chocolate, then place on wax paper to set.
Helpful Notes
- Microwave Power: Microwave times can vary based on microwave wattage. If your caramels are too soft, add an extra 30 seconds of cooking; if too firm, reduce by 30 seconds next time.
- Stirring Carefully: Use caution when stirring, as the caramel mixture will be very hot.
- Cutting Tips: If the caramels are sticking to the knife, lightly coat the knife with nonstick spray or run it under hot water between cuts.
Tips from Candy Experts
- Chef Alton Brown: “Microwave caramels are surprisingly easy—just be sure to use a large enough bowl to prevent any bubbling over.”
- Chef Martha Stewart: “For an extra-special finish, drizzle a little melted dark chocolate over the cooled caramels and sprinkle with sea salt.”
Frequently Asked Questions
Q1: Can I use dark corn syrup instead of light corn syrup?
Yes, dark corn syrup will work, but it may make the caramels slightly richer and darker in color.
Q2: How do I adjust the caramel texture?
For softer caramels, decrease the microwave time by about 30 seconds. For firmer caramels, increase it by 30 seconds.
Q3: Can I make this recipe without sweetened condensed milk?
Sweetened condensed milk is essential for creating the creamy, chewy texture, so it’s best not to omit it.
Q4: Can I double this recipe?
Yes, but make sure you’re using a large microwave-safe bowl (at least 3 quarts) and increase the cooking time by 1-2 minutes, stirring midway through.
Q5: What type of butter should I use?
Unsalted butter is ideal, but if you only have salted butter, omit the pinch of sea salt in the recipe.
Enjoy the Buttery, Chewy Goodness of Microwave Caramels
This quick and easy microwave caramel recipe brings classic candy shop flavor to your kitchen with minimal fuss. Perfectly chewy and rich, these caramels make an excellent homemade gift or a satisfying sweet treat to share with friends and family. Enjoy the buttery, melt-in-your-mouth texture of these caramels, and customize them with your favorite toppings for a truly irresistible treat!
6 Minute Caramels Recipe
Ingredients
- ½ cup unsalted butter 1 stick, cut into small pieces
- ½ cup light corn syrup
- ½ cup packed brown sugar light or dark
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- Pinch of sea salt optional
Optional Garnishes:
- Flaky sea salt for sprinkling on top
- Melted chocolate for dipping
Instructions
- Mix Ingredients: In a large microwave-safe bowl, combine the butter, corn syrup, brown sugar, granulated sugar, and sweetened condensed milk. Stir to blend. Use a large bowl, as the mixture will bubble up.
- Microwave in Intervals: Microwave on high for 6 minutes, pausing at the 3-minute mark to give it a stir (be careful, as it will be very hot). The caramel should thicken and turn a golden-brown color. If it still looks pale, add an additional 30 seconds to 1 minute.
- Pour and Cool: Carefully pour the caramel into a greased or parchment-lined 8×8-inch baking dish. Let it cool at room temperature for 2 hours, or refrigerate for 30 minutes to an hour if you’re in a hurry.
- Slice and Wrap: Once the caramel is firm, lift it out of the pan and slice into squares using a sharp knife or kitchen scissors. Wrap each piece in wax or parchment paper for storage.
Notes
- Perfect Texture: Adjust the microwave time slightly to control the firmness of your caramels. For softer caramels, decrease time by 30 seconds; for firmer, add 30 seconds.
- Extra Flavor: Add 1 teaspoon of vanilla extract before microwaving for a richer taste.