Easiest Caramels Recipe (Microwave Version) - Cooking Classy (2024)

Published December 15, 2018. Updated February 21, 2019

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Caramel is one of my all time favorite treats and this is a foolproof recipe that turns out perfectly! They’re soft and chewy and perfectly buttery with a rich caramel flavor. These make one of the best homemade gifts and no one will know how easy it was for your to make them!

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (1)

The Easiest Caramel Recipe Ever!

Oh the things you can make in the microwave! Honestlythough, I don’t know if it gets much better than this one, caramel made in the microwave. I got this recipe from my mother-in-law and it is one of my favorite recipes ever!

This is caramel made easy and they taste completely perfect. She’s used this recipe for about 30 yearsand she said everyone she gives the recipe to absolutely loves it and I can see why.

She also said it’s so easy that her kids always used to make it when they were younger (adult supervision required here though people, this bowl gets HOT!). And now my kids love to help me make it, and we’ve been using the recipe for 4 years.

I’ve added a few minor changes to the recipe, like adding some vanilla and adding Maldon sea salt, add them if you’ve got them otherwise feel free to leave them out.

Try a batch this weekend, you’ll be amazed!

Post originally shared Apr. 2014.

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (2)

Ingredients for Caramel

  • Unsalted butter
  • Light corn syrup
  • Granulated sugar and brown sugar
  • Sweetened condensed milk
  • Salt
  • Vanilla

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (3)

How to Make Caramels

  • Butter an 8 by 8-inch baking dish.
  • Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted.
  • Add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. R
  • Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (some have even mentioned 5.5 worked for them).
  • Using hot pads, carefully remove bowl from microwave. Mix in vanilla.
  • Pour mixture into prepared baking dish and sprinkle with flaky sea salt if desired.
  • Let set in refrigerator then cut into pieces and wrap.

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (4)

Tips for This Recipe

  • Use unsalted butter, salted butter will splatter.
  • Test caramel at 6 minutes instead of going to the full 7 minutes. To do so test with a candy thermometer (should be 238 – 242d) or you can drop a small spoonful in ice water and after just a bit is should be pliable and chewy.

My first batch was too hard because I went the full 7 minutes, the time will vary based on your microwave wattage and the how large the bowl is you’re using.

Can you believe it though, caramels made in 7 minutes in the microwave!? Trust me, I’m hanging onto this recipe forever, and I’m thinking you will too!

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (5)

More Easy Treats and Desserts to Try!

  • Easiest Fudge
  • Microwave Peanut Brittle
  • Christmas Crunch
  • One Santa Cookie
  • Hot Chocolate

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (6)

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (7)

4.96 from 62 votes

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Microwave Caramels

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A super easy foolproof recipe for homemade caramels! They're soft and chewy and perfectly buttery with a rich caramel flavor. These make one of the best homemade gifts and no one will know how easy it was for your to make them!

Servings: 40 caramels

Prep10 minutes minutes

Cook6 minutes minutes

Chill20 minutes minutes

Ready in: 36 minutes minutes

Ingredients

Instructions

  • Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (that is microwave safe to high temps such as heavy duty glass**), heat in microwave until melted.

  • To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well.

  • Return to microwave and cook mixture on HIGH power for 6 to 7 minutes.***

  • Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well.

  • Pour mixture into prepared baking dish, sprinkle top lightly with Maldon sea salt or fleur de sel if using.

  • Place in refrigerator until set, about 20 - 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Notes

  • *Don't use salted butter or it will splatter a lot.
  • **For safety I recommend referring to the bowls manufacturer to ensure the bowl is microwave safe to high temperatures. For safety avoid setting on a cold surface after removing from the microwave and be sure that you don't begin with a cold bowl or it could shatter.
  • ***I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 - 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard.
  • ***If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use.
  • Recipe from my mother-in-law, thanks Jill!

Nutrition Facts

Microwave Caramels

Amount Per Serving

Calories 78Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Cholesterol 13mg4%

Sodium 14mg1%

Potassium 15mg0%

Carbohydrates 8g3%

Sugar 8g9%

Vitamin A 150IU3%

Vitamin C 0.1mg0%

Calcium 12mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Treat

Cuisine: American

Keyword: Caramel, Microwave Caramels

Author: Jaclyn

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (8)

Easiest Caramels Recipe (Microwave Version) - Cooking Classy (2024)

FAQs

Easiest Caramels Recipe (Microwave Version) - Cooking Classy? ›

This can happen if sugar crystals form on the sides of the saucepan or if the sugar syrup is mixed too much while cooking. Adjust the Heat: If the caramel cooked at a high heat, causing it to crystallize or burn, lower the heat for future batches.

Why did my caramel fail? ›

This can happen if sugar crystals form on the sides of the saucepan or if the sugar syrup is mixed too much while cooking. Adjust the Heat: If the caramel cooked at a high heat, causing it to crystallize or burn, lower the heat for future batches.

How to make hard caramel soft? ›

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan.

Can you microwave caramel to melt it? ›

To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Next, add milk to the bowl, or if you'd like a richer treat, add heavy cream instead. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute.

What are the two methods for making caramel? ›

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

Should you stir sugar when making caramel? ›

Do not stir, but instead swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning. Watch it carefully to make sure it doesn't burn. The caramel is done when it's a deep amber color and all sugar lumps have dissolved.

How to tell when caramel is done? ›

You can test to see whether your caramel is done by having a bowl of cold water (we recommend adding ice cubes if you have them to hand) and then using a spoon, remove some of the mixture from the pan, immerse the spoon into the cold water, moving the spoon and then remove from the water and test the caramel with your ...

How to make caramel without crystalizing? ›

It's easy to burn the sugar if it melts unevenly, and stirring the melting sugar can cause it to crystallize. Instead, we recommend making a “wet” caramel, where we add water to the sugar. The water helps the sugar melt evenly, and it makes it easier to swirl the caramel around in the pan as it cooks.

What happens if you boil caramel too long? ›

Overheating the mixture

Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved.

How long do homemade caramels last? ›

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature. Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

How do I get my caramel to harden? ›

As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping!

Can I substitute caramel sauce for caramels? ›

Caramel sauce results either from cooking sugar until it browns or by thinning melted caramel candies. When a recipe calls for melting caramel candies, you can use a homemade caramel sauce to replace the melted caramels.

What is a substitute for caramel bits? ›

You can absolutely use regular caramels in place of caramel bits. The bits melt quicker, but as long as you have 11 ounces of one or the other, you will be fine.

How to prevent sugar from crystallizing when making caramel? ›

The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have. lemon juice won't work as it will turn bitter as the sugar cooks. Alternatively, an invert sugar such as corn syrup or golden syrup will work beautifully.

Why is my homemade caramel not thickening? ›

Use a larger amount of sugar than the first batch to ensure it's thicker the second time around. Also, try using brown sugar instead of white sugar, or lessen the amount of milk you use in the second batch. Use a slurry. A slurry is a mixture of starch and water, and cooks use slurries to thicken all types of dishes.

Why does sugar clump when making caramel? ›

If your caramel becomes gritty or grainy, the sugar probably crystallized. If the melting sugar splashes up onto the sides of the pan, it quickly loses its moisture content and forms back into crystals. That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch.

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