Homemade microwave caramels made in 6 minutes with only 5 ingredients! No candy thermometer needed. These will be the easiest candy you will make this holidays!
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The Easiest Homemade Caramels
These microwave caramels are soft, chewy and SUPER easy to make! I seriously love how homemade caramels taste and these have that delicious flavor. I love pretty much any dessert that has caramel like this microwave caramel corn, caramel brownies and caramel apple pie bars.
These microwave caramels are pretty dang close to my grandma’s homemade caramel candy recipe but so much easier to make. I still love making those every year, but they take quite a bit of time (and stirring), so it is nice to have this recipe on hand for when you need a quick treat.
The best part about this recipe is you only need to stir it once. Seriously it couldn’t be any easier. They are so soft, chewy and have the perfect flavor! Everyone always asks for this recipe.
Ingredients
There’s only a 6 basic ingredients in this recipe, I bet you have most of these already in your pantry.
- Butter: I like to use unsalted butter so that it does not splatter while cooking. You can always add in a pinch of salt if you prefer saltier caramels.
- Sweetened condensed milk: This adds a sweet taste and a creamy consistency. You can find this in a can on the shelf in the baking aisle.
- Karo syrup: The light corn syrup works best. It has a more mellow flavor than the dark (which has a similar flavor to molasses).
- Sugar: Use granulated white sugar for this recipe (brown sugar will give it a butterscotch taste).
- Pure vanilla extract: A little goes a long way to add a big boost of flavor.
How to Make Microwave Caramels
You seriously won’t believe how easy these caramels are to make! It’s done in one bowl in your microwave.
- Melt the butter in a large microwave-safe bowl. Then you’ll add the sugar, corn syrup and sweetened condensed milk and stir until smooth.
- Place in the microwave and cook for six minutes, stirring half way in between.
- Allow to set and then slice and wrap in wax paper.
Helpful Tips
- Test the caramel by dipping a spoon in the caramel and then dipping in cold ice water. If it comes out the caramel texture (a soft ball), it’s ready. Then pour it in your dish and allow to set. If it’s too soft, microwave another 30 seconds.
- I love using a plastic knife to cut the caramels. I’ve tried fancy knives and for some reason the plastic knives work better.
- Once the caramels are cut make sure to wrap them in your wax paper squares and then place in an airtight container to prevent them from drying out.
- If you’re adding nuts, make sure to add right away before the caramel starts to harden.
- Dip in chocolate or drizzle over top with a little sea salt for a more gourmet caramel.
How to Store Microwave Caramels
After the caramel has set, use a plastic knife to cut them into pieces. Then wrap each piece in wax paper so that they don’t stick. They will stay soft for about 2 to 3 weeks.
5 star review
“All I can say is WHOA! We made these yesterday and they are crazy delicious!”
-Lauren
More Candy Recipes
Homemade treats are my favorite to pass out around the holidays. Everyone always loves them. Here’s a few of my other favorites.
- Christmas crack – a saltine cracker with a caramel toffee on top.
- Homemade toffee – a little more work, but so delicious.
- Twix cookie bars – A homemade Twix bar always hits the spot!
- Chocolate turtles -only 4 ingredients to make!
- Buckeyes – a chocolate and peanut butter lovers dream.
- Divinity candy – tastes just like the version grandma made!
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Microwave Caramel Recipe
Ingredients
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional: 1/4 cup chopped pecans
Instructions
- Line an 8×8″ pan with parchment paper. Run a stick of butter over the top to prevent the caramels from sticking. Set aside.
- Melt the butter in a large 8-cup microwave-safe bowl. Add the sugar, corn syrup and sweetened condensed milk and stir until smooth. Place in the microwave and cook for six minutes, stirring half way in between.
- To test if the caramel is ready, place a spoon into the caramel and then dip into a cup of cold ice water. If it resembles a soft ball (the texture you’d want your caramels to be), then it’s ready. If it’s still too soft, cook for an additional 30 seconds at a time. It should be about 240°F.
- Remove bowl from microwave and stir in vanilla and a pinch of sea salt. Add pecans if desired. Pour caramel into prepared pan and allow to set. Sprinkle with sea salt if desired. You may place in the refrigerator for 20 minutes to cool them quicker.
- Cut with a plastic knife and then wrap in wax paper to prevent the caramels from sticking. Enjoy! :)
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Candy + Fudge, Christmas, Desserts, No-Bake, Vegetarian
I love this recipe it’s easy and delicious
Ah I’m so glad to hear! Thanks for your review :)
Wonderful caramel candy. Making again for my christmas
I’m so glad you enjoyed the caramels :)
Love to Microwave all candies,especially brittles and carmels like this add the pecans delicious!
So delicious!
It’s tastes delicious however, mine turned out stiff and hard to chew how do I fix this?
I’m sorry about that! Glad they still taste good :) Your microwave may cook at a higher power. You can warm them up slightly before eating to soften them. Next time I’d try checking a minute or two earlier.
So early on you say to use salted butter because you like the taste, however the recipe calls for unsalted and there is a note to use unsalted because it splatters less. Which do you actually recommend?
Woops! We’ve updated the recipe to include unsalted butter, but forgot to update the copy in the post. I prefer unsalted!
I have a question about the recipe. It says it makes one 8 x 8 pan with 48 pieces. That seemed like a lot from one small pan. Later in the recipe, it says pour caramels into prepared pans…how many pans does it take. Thank you.
Woops that was a typo, thank you for catching. You just need one 8×8″ pan :)
I made this today and I followed the recipe exactly as written. They are sticking like crazy!! When they are cold they are the right consistency. When I try to cut them up to put them in the wax paper, they get way too soft and stick to my hands, the paper, etc… The flavor is wonderful but they’re a mess to try to eat and prepare. I was planning to give these to people but I don’t want to now. Do you know what I might have done wrong? Maybe I didn’t cook them long enough? :-(
Hi Wendy! I would recommend cooking a little longer!
I’m not sure what I’ve done wrong, but this bubbled all over my microwave and I lost a bunch of the “caramel” 🤦🏻♀️ Super thin caramel now. Letting it set but so nervous for how this will turn out for me! Any idea what I did to cause the bubble over? The bowl seemed plenty large!
The caramel definitely bubbles up quite a bit, so I’m guessing your bowl was too small. I always use at least an 8 cup bowl, but often use larger! Sorry you had a mess. I hope it turned out well for you still!
The recipe calls for sugar. Does it mean brown sugar?
white granulated sugar :)
These are the creamiest, easiest caramels!! They make the perfect gift & great for cookie plates, to add something different.
All I can say is WHOA! We made these yesterday and they are crazy delicious!
How cute are these caramels! Looks so tasty!
can you dip these in chocolate for “chocolate caramels”?
I haven’t tried it but I think it should work great! :)
First time ever, that I have made something so quickly, that tasted so yummy! I made them for “Gal Pal night.” It’s a once a month girls get together that we have in the winter. A nice excuse to go out for a break in the cold and snow… and we leave the guys at home ! Anyway, it’s not for a couple of days but I wanted a head start on making the goodies that I’m bringing. We hold it at a women’s boutique clothing store at night when it’s closed. We all chat. Shop, try things on….eat, drink wine or fancy coffee or hot chocolate. There a a couple of gals who set up tables and sell makeup jewelry, lotions, etc. Then we each have a great time and at the close of the evening, we each take home a plate of goodies. I know your caramels will be s massive hit. Well, my husband smelled them, saw them, ate them, and took the rest to work with him tonight!!!! Anyway, I am going to make another batch for the gals.
I’m so glad they turned out well for you! Thanks for leaving a comment and review Deb. :)
Just tried these today, but unfortunately mine turned out super sticky that when I tried to wrap them, they just stuck to the paper. Any suggestions to what I’ve done wrong? Thank you
Hi Claudia! I would recommend cooking the caramel longer. Did you test the caramel with the spoon and ice water?
How many days in advance can i make this and still be fresh tasting? I am looking forward to trying this recipe!
Hi Karon! They will last a few weeks in the refrigerator.