Make microwave caramels in just 6 minutes, no candy thermometer needed! These soft, chewy, buttery treats are the perfect homemade candy recipe to share at the holidays.

Microwave caramels cut into pieces on the counter.

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6-Minute Microwave Caramels

Microwave caramels are one of my favorite holiday treats, soft, chewy, and so easy to make! Candy making can sometimes feel tricky, but this recipe takes out the guesswork. Every Christmas, friends and family ask for a batch of these caramels right alongside my Christmas crack recipe and chocolate turtles.

They remind me of my grandma’s homemade caramel candy, but without all the time and constant stirring. Her recipe is still special, but I love having this quick microwave version on hand when I need a fast, foolproof treat to share.

Ingredients

Sweetened condensed milk, butter, vanilla, corn syrup and granulated sugar on the counter.

Find the full printable recipe with specific measurements below.

  • Butter: You can use salted butter or unsalted butter. You can always add in a pinch of salt if you prefer salted caramel.
  • 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 (light 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 soft caramel candies are to make! It’s done in one bowl in your microwave.

Caramel ingredients in a bowl in the microwave.
  1. Melt butter in a large microwave-safe bowl. Then you’ll add the sugar, corn syrup and sweetened condensed milk and stir until smooth.
  2. Place in the microwave and cook for six minutes, stirring caramel mixture halfway in between.
  3. Allow to set and then slice and wrap in wax paper. Place in fridge to set faster if needed.

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 (soft ball stage), 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 the homemade candy from drying out.
  • If you’re adding nuts, make sure to add right away before batch of caramel starts to harden.
  • Dip the microwave caramels in chocolate similar to my homemade toffee or drizzle melted chocolate over top with a little sea salt or nuts 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.

Sliced microwave caramels on wax paper.

More candy recipes to make for holiday treats include Twix cookie bars, buckeyes and divinity candy.

More Candy Recipes

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Microwave caramels cut into pieces on the counter.

Easy Microwave Caramels

5 from 20 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 36
Make microwave caramels in just 6 minutes, no candy thermometer needed! These soft, chewy, buttery treats are the perfect homemade candy recipe to share at the holidays.
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Video

Ingredients 

Optional: 1/4 cup chopped pecans

Instructions

  • Prep. Line an 8×8″ pan with parchment paper. Run a stick of butter over the top to prevent the caramels from sticking. Set aside.
  • Microwave. Melt 1/4 cup butter in a large 8-cup microwave-safe bowl. Add 1 cup sugar, 1/2 cup corn syrup and 1/2 cup sweetened condensed milk and stir until smooth. Place in the microwave and cook for six minutes, stirring halfway in between.
  • Test. 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.
  • Add vanilla, pour in pan. Remove bowl from microwave and stir in 1 teaspoon 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 into pieces. Cut with a plastic knife and then wrap in wax paper to prevent the caramels from sticking. Enjoy! :)

Last step: Please leave a comment and rating after you make the recipe.

Notes

Testing: Make sure to test your caramel with the ice water method mentioned above or a candy thermometer. It should reach about 240°F. Make sure to test every 30 seconds at the end to get the right temperature. 
Butter: I find that using unsalted butter is best so that it does not splatter while cooking. If you like your caramels salty, add in an extra pinch at the end.

Nutrition

Calories: 60kcal, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 9mg, Potassium: 16mg, Sugar: 12g, Vitamin A: 51IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Cut microwave caramel candy on wax paper.