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Caramel candies stacked on top of each other with parchment paper on a pink plate.
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Easy Microwave Caramels Recipe
Prep Time
5 mins
Cook Time
11 mins
Chill Time
5 hrs
Total Time
5 hrs 16 mins
 
These buttery, soft caramel candies are made in the microwave. These homemade caramels are incredibly rich in flavor, and they practically melt-in-your-mouth. Microwave caramels are one of the simplest ways to make homemade candy. 
Course: Dessert
Cuisine: American
Keyword: Easy Microwave Caramels
Servings: 4 dozen
Author: Michelle
Ingredients
  • 1 cup unsalted butter
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 cup light corn syrup (I used Karo)
  • 1 (14oz) can sweetened condensed milk
  • 1 tsp salt
  • 2 tsp vanilla extract
  • sea salt, optional
Instructions
  1. Melt the unsalted butter in a large microwave-safe bowl.
  2. Next, add in the brown sugar, granulated sugar, corn syrup, sweetened condensed milk, and salt to the melted butter. Stir until combined.
  3. Cook the caramel in the microwave in 3 minute increments, stirring after each hit in the microwave.*
  4. For a buttery soft caramel consistency, I cooked mine in the microwave for 9 minutes and 30 seconds (I have a 1200 watt microwave for reference) in 3 minute intervals. For slightly harder caramel, you can cook the caramel for another 1-2 minutes, or so. The cooking time will vary on your microwave.
  5. Err on the side of caution, and cook for less time. Then do a soft-ball test in cold water, or use a candy thermometer.
  6. For caramel, you generally want it to reach somewhere between 238-242 degrees Fahrenheit. If the caramel reaches the soft ball stage, it’s somewhere within that range of degrees.**
  7. Once the caramel has reached the soft ball stage, add in the vanilla extract and stir until smooth.

  8. Then, pour into a parchment lined 9x9 baking dish. Sprinkle with a little sea salt, if desired. Additionally, you can sprinkle sea salt on top of the caramels after they have cooled.

  9. Allow to cool in the fridge for a few hours or overnight. Then cut into squares or logs with a sharp knife, and wrap in parchment paper or wax paper, if desired.
Recipe Notes

*The caramel and the bowl will be very hot so you will want to be careful and you will need to use hot pads.
** Soft Ball Test: Drop some of the caramel into a cup of cold water and let it sit for a minute or so. When you touch it, it should be pliable and roll into a ball. This is the soft ball stage and will yield a soft, buttery consistency.