Let me tell you about the little miracle that is microwave caramels. Yes, you heard that right—microwave! We stumbled upon this recipe when we were craving something sweet but didn’t want to fuss around the stove for an hour. And honestly, it was like magic the first time we tried it. Six minutes later, we had a batch of buttery, melt-in-your-mouth caramels ready to devour (and a house smelling like a candy shop).
What I love most about these caramels—aside from how ridiculously fast they are to make—is how perfect they are for a quick treat or an easy gift idea. They’ve got that chewy, rich, golden-brown goodness that’ll make you wonder why you ever bothered with store-bought caramels. And if you’re looking for something fun to make with the kids or a last-minute party sweet, this one’s for you.
Quick Tips Before You Start:
- Make sure you use a large microwave-safe bowl. Trust me on this—the mixture bubbles up, and you don’t want it to overflow.
- Every microwave is a bit different, so you might need to adjust the cooking time. Keep an eye on the caramel as it cooks—it should bubble up and turn a beautiful amber color.
- And don’t worry if your caramels are a little soft or a little firm—it’s all about preference! They’ll still taste incredible.
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!
Optional Garnishes
- Flaky sea salt (for sprinkling on top—highly recommended!)
- Melted chocolate for dipping (because, why not?)
How to Make Microwave Caramels
Step 1: Mix It All Together
In a large microwave-safe bowl, mix together the butter, corn syrup, brown sugar, granulated sugar, and sweetened condensed milk. Make sure to use a big bowl—remember, this mixture will bubble up, and you don’t want any sticky overflow situation. Give it a good stir until everything’s combined. Oh, and a little side note: don’t stress if the butter isn’t fully melted—it will during the cooking process.
Step 2: Microwave Magic
Now here’s where the magic happens. Pop the bowl in the microwave and cook the mixture on high for 6 minutes. Every microwave is a little different, so at around the 3-minute mark, pause and give it a quick stir. It’ll be hot, so be careful! After that, pop it back in for the remaining time.
When it’s done, the caramel should be thick and bubbling, with that gorgeous golden-brown color. If it looks a bit pale, feel free to add another 30 seconds to a minute. Just keep an eye on it—you don’t want to burn it. (source: Ineskohl.info)
Step 3: Pour, Cool, and Slice
Carefully (because, hot caramel!) pour the mixture into a greased or parchment-lined 8×8-inch baking dish. You can also use a loaf pan if you want thicker caramels. Let it cool at room temperature for about 2 hours, or if you’re impatient like me, stick it in the fridge for 30 minutes to an hour to speed things up.
Once the caramel is firm enough to handle, lift it out of the pan, place it on a cutting board, and slice it into bite-sized squares. I like to use a sharp knife or even kitchen scissors—whatever works best for you.
Step 4: Wrap and Store
If you’re planning to gift these or want to store them for a bit, wrap each piece in wax paper or parchment paper. (I mean, if they make it that long—around here, they tend to disappear pretty quickly!)
Optional: Dress Them Up!
These caramels are pretty perfect as is, but if you’re feeling fancy:
- Sprinkle flaky sea salt over the top before the caramel sets for that addictive salty-sweet combo.
- Dip them in melted chocolate and let them harden for a caramel-chocolate treat that’s out of this world.
- Add a hint of vanilla extract (about 1 teaspoon) to the mixture before microwaving for a richer flavor.
Troubleshooting: What If It’s Too Soft or Too Hard?
So, here’s the thing: caramels are all about that perfect texture. If your caramels are a little on the soft side, pop them in the fridge to firm up. If they’re too hard, don’t sweat it—they’re still delicious. You can always adjust the microwave time on your next batch by a minute or so to get them just how you like ’em.
Storing Your Caramels
Store your caramels in an airtight container at room temperature for about 2 weeks (if they last that long). They can also be kept in the fridge, but you’ll want to let them come to room temperature before enjoying, or they’ll be a bit too firm to bite into.
These microwave caramels are the perfect treat for when you need something sweet, fast, and homemade. And honestly, they’re kind of addictive—we find ourselves making these on repeat, especially around the holidays. If you make them, I’d love to hear how they turn out! Enjoy every chewy, sweet bite. 🍬
