Microwave Caramels

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Microwave Caramels

Soft, buttery, and perfectly chewy, these Microwave Caramels are one of the easiest homemade candy recipes you can make. With just a few minutes of prep and no candy thermometer required, you can create rich, smooth caramels that taste like they came from a specialty candy shop. They are ideal for holiday platters, gift boxes, or simply enjoying at home whenever a sweet craving strikes.

Why This Recipe Works

Traditional caramel often requires precise temperature control and careful monitoring, but this microwave version simplifies the process dramatically. By combining the classic ingredients and heating them in short, controlled bursts, you get consistently smooth caramels without the stress of stovetop cooking. This simple method is suitable for beginners but produces results impressive enough for seasoned candy makers.

Ingredients

  • ½ cup unsalted butter
  • ½ cup light corn syrup
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup sweetened condensed milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

Prepare the Pan

Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on all sides to make lifting easier later. Lightly coat the parchment and corners of the dish with nonstick cooking spray.

Melt the Butter

Place the butter in a large microwave-safe bowl. The bowl should be deep enough to allow the caramel mixture to bubble without overflowing. Microwave the butter until fully melted.

Combine the Ingredients

Stir in the light corn syrup, granulated sugar, brown sugar, sweetened condensed milk, and salt. Mix thoroughly until the sugar is moistened and everything is evenly incorporated.

Cook the Caramel

Microwave the mixture on high for 5½ to 6½ minutes. Microwave strengths vary, so you may need to test your ideal cooking time. The mixture will bubble vigorously and darken as it cooks.
For a soft but stable caramel, many 1200-watt microwaves do best around 5 minutes and 45 seconds.

Add the Vanilla

Carefully remove the bowl from the microwave using oven mitts. The mixture will be extremely hot. Stir in the vanilla extract until fully blended and smooth.

Pour and Set

Immediately pour the caramel into the prepared baking dish, spreading it evenly. Let the caramel cool completely at room temperature until it becomes firm enough to cut. This may take about an hour.

Cut the Caramels

Once set, lift the caramel slab from the dish using the parchment. Use a sharp knife to cut the caramel into squares or rectangles. If the knife sticks, lightly spray it with nonstick spray for cleaner cuts.

Storage

Individually wrap the caramels in wax paper or specialty candy wrappers. Store them at room temperature in an airtight container. Wrapped properly, the caramels will keep for at least two weeks.

Tips for Success

  • Every microwave heats differently, so adjust timing as needed until you find your ideal texture.
  • Always use sweetened condensed milk, not evaporated milk.
  • For clean edges, press down when cutting rather than dragging the knife.
  • Wrapping the caramels individually prevents them from sticking together.

Variations

  • Sprinkle flaky sea salt over the caramel before it sets for a salted caramel version.
  • Stir in toasted nuts such as pecans or almonds for added flavor and texture.
  • Dip fully cooled caramel squares in melted chocolate for a classic candy shop treat.

 

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