Easy Microwave Caramels

Why You’ll Love This Recipe

Easy Microwave Caramels are soft, chewy, and rich in buttery flavor—made conveniently in the microwave without needing a candy thermometer. This foolproof recipe is perfect for beginner candy-makers or anyone who wants homemade caramels in under an hour. Wrap them individually for gifts or enjoy as a bite-sized indulgence anytime.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butterbrown sugarsweetened condensed milklight corn syrupvanilla extractsalt

directions

Line an 8×8-inch baking dish with parchment paper and lightly grease it.

In a large microwave-safe bowl, combine butter, brown sugar, sweetened condensed milk, and corn syrup.

Microwave on high for 6 minutes, stopping and stirring every 2 minutes.

After 6 minutes, stir well and microwave for an additional 1-2 minutes if needed, until the mixture reaches a thick, bubbling consistency.

Carefully remove the bowl (it will be hot) and stir in vanilla extract and a pinch of salt.

Pour the hot caramel mixture into the prepared dish and spread evenly.

Let the caramels cool at room temperature for about 30–45 minutes.

Once set, lift the caramel slab out of the dish and cut into bite-sized squares.

Wrap each caramel in wax paper or store in an airtight container.

Servings and timing

This recipe yields approximately 40 caramels.Preparation time: 5 minutesMicrowave cooking time: 6–8 minutesCooling time: 30–45 minutesTotal time: 45–55 minutes

Variations

Add a sprinkle of sea salt on top before cooling for salted caramels.

Mix in chopped nuts like pecans or almonds for added texture.

Swirl in melted chocolate before the caramel sets for a layered treat.

Add a dash of cinnamon or espresso powder for flavor depth.

storage/reheating

Store caramels in an airtight container at room temperature for up to 2 weeks.For longer storage, refrigerate for up to 1 month or freeze for up to 3 months.Bring to room temperature before serving for best texture.

FAQs

Can I use margarine instead of butter?

Butter gives the best flavor, but margarine can be substituted in a pinch.

Why are my caramels too soft or too hard?

Microwave times vary—too little and they’ll be too soft; too much and they’ll harden. Adjust based on your microwave’s power.

Do I need a candy thermometer?

No, this recipe is designed to be made without one.

Can I double the recipe?

Yes, but use a larger bowl and dish, and increase cooking time slightly.

How do I keep the caramels from sticking?

Use parchment paper and lightly grease it; wrap each piece in wax paper after cutting.

Can I make these dairy-free?

Try dairy-free butter and condensed coconut milk, though texture and flavor may vary.

Do they need to be refrigerated?

Not necessarily—room temperature is fine unless your kitchen is very warm.

Can I add flavor extracts?

Yes, try maple, almond, or rum extract in place of or alongside vanilla.

What if I don’t have corn syrup?

You can substitute honey or golden syrup, though it may slightly affect the texture.

What size pan should I use?

An 8×8-inch pan is ideal for thick, chewy caramels.

Conclusion

Easy Microwave Caramels bring homemade candy-making within reach of everyone. With minimal ingredients and no stovetop fuss, these sweet, buttery bites are perfect for gifting or treating yourself. Whether it’s your first time making candy or you’re just short on time, this recipe delivers every time.

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