Microwave Caramels

Published December 15, 2018. Updated February 21, 2019

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Caramel is one of my all time favorite treats and this is a foolproof recipe that turns out perfectly! They’re soft and chewy and perfectly buttery with a rich caramel flavor. These make one of the best homemade gifts and no one will know how easy it was for your to make them!

Stack of caramels wrapped in wax paper set over a vintage cooling rack and baking pan.

The Easiest Caramel Recipe Ever!

Oh the things you can make in the microwave! Honestly though, I don’t know if it gets much better than this one, caramel made in the microwave. I got this recipe from my mother-in-law and it is one of my favorite recipes ever!

This is caramel made easy and they taste completely perfect. She’s used this recipe for about 30 years and she said everyone she gives the recipe to absolutely loves it and I can see why.

She also said it’s so easy that her kids always used to make it when they were younger (adult supervision required here though people, this bowl gets HOT!). And now my kids love to help me make it, and we’ve been using the recipe for 4 years.

I’ve added a few minor changes to the recipe, like adding some vanilla and adding Maldon sea salt, add them if you’ve got them otherwise feel free to leave them out.

Try a batch this weekend, you’ll be amazed!

Post originally shared Apr. 2014.

Showing how to make caramel. Whisking butter, corn syrup, sweetened condensed milk, salt and sugar in glass mixing bowl.

Ingredients for Caramel

  • Unsalted butter
  • Light corn syrup
  • Granulated sugar and brown sugar
  • Sweetened condensed milk
  • Salt 
  • Vanilla

 

Heating butter, sugar, condensed milk mixture in glass mixing bowl in microwave to make caramels.

How to Make Caramels

  • Butter an 8 by 8-inch baking dish.
  • Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted.
  • Add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. R
  • Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (some have even mentioned 5.5 worked for them).
  • Using hot pads, carefully remove bowl from microwave. Mix in vanilla.
  • Pour mixture into prepared baking dish and sprinkle with flaky sea salt if desired.
  • Let set in refrigerator then cut into pieces and wrap.

Caramel mixture shown after cooking in mixing bowl.

Tips for This Recipe

  • Use unsalted butter, salted butter will splatter.
  • Test caramel at 6 minutes instead of going to the full 7 minutes. To do so test with a candy thermometer (should be 238 – 242d) or you can drop a small spoonful in ice water and after just a bit is should be pliable and chewy.

My first batch was too hard because I went the full 7 minutes, the time will vary based on your microwave wattage and the how large the bowl is you’re using.

Can you believe it though, caramels made in 7 minutes in the microwave!? Trust me, I’m hanging onto this recipe forever, and I’m thinking you will too!

Caramel mixture poured into buttered glass baking dish.

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Stack of caramels wrapped in wax paper with several cut caramels unwrapped off to the side.

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4.96 from 62 votes

Microwave Caramels

A super easy foolproof recipe for homemade caramels! They're soft and chewy and perfectly buttery with a rich caramel flavor. These make one of the best homemade gifts and no one will know how easy it was for your to make them!
Servings: 40 caramels
Prep10 minutes
Cook6 minutes
Chill20 minutes
Ready in: 36 minutes

Ingredients

Instructions

  • Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (that is microwave safe to high temps such as heavy duty glass**), heat in microwave until melted.
  • To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. 
  • Return to microwave and cook mixture on HIGH power for 6 to 7 minutes.***
  • Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well.  
  • Pour mixture into prepared baking dish, sprinkle top lightly with Maldon sea salt or fleur de sel if using. 
  • Place in refrigerator until set, about 20 - 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Notes

  • *Don't use salted butter or it will splatter a lot.
  • **For safety I recommend referring to the bowls manufacturer to ensure the bowl is microwave safe to high temperatures. For safety avoid setting on a cold surface after removing from the microwave and be sure that you don't begin with a cold bowl or it could shatter.
  • ***I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 - 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard.
  • ***If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use.
  • Recipe from my mother-in-law, thanks Jill!
Nutrition Facts
Microwave Caramels
Amount Per Serving
Calories 78 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 14mg1%
Potassium 15mg0%
Carbohydrates 8g3%
Sugar 8g9%
Vitamin A 150IU3%
Vitamin C 0.1mg0%
Calcium 12mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

 

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415 Comments

  • Karen

    I made these caramels today, they were easy and delicious!

    I did make the mistake of not using a large enough bowl.

  • Sally

    I cooked mine & it was too long. You could eat it, but you might pull your crowns out. I have a 1200 watt microwave. Wondered what the wattage is on everyone’s. Will try it at 5 min or lower the wattage. Please give me the wattage on your microwaves. Thanks.

  • Donna Ebeling

    I have made this recipe for years. I micro for 3 mins, stir then micro 3 mins more. I then micro for 30 secs stir and micro 20 secs and stir. Add vanilla and stir pour into buttered pan and put in frig to cool (at least 2 hrs). Take out for 20 mins before cutting and wrap. This is fool proof.

  • Karen Kelleher

    I make this recipe several times a year’. It’s great! I do microwave it at 1:30 intervals, though and stir it thoroughly each time, until I get to 6min then test it in the cold water or thermometer before you add vanilla.

    • Judith Ann Shepler

      These caramels are delicious! Took me two batches to get the right consistency. I found that the ice water test was the better method.
      Do you have any tips for cutting? I had a very difficult time. Mine look nothing like your picture. Thanks for sharing this recipe!

      • Jaclyn

        Jaclyn Bell

        Hi Judith – If the caramel is a bit soft it can be helpful to cut while cold. If it’s sticky you can spray the knife with non-stick cooking spray. Maybe next time you’d find it easier to butter and line the pan with parchment paper (and butter parchment) that way you can lift the caramel out and cut. I’m glad you thought they were delicious!

        • Maureen Haddock

          I make this recipe regularly because I am allergic to soy and almost all toffee from a store contains soy lecithin. I pour mine into a silicone pan with folding sides. I cut it with a large plastic knife that is meant for cutting cheese.
          I incorporate this toffee into cookies, buterscotchies, and other recipes. Simply the best!!!!

  • Jessica Munro

    Tried making these today. I run my own business called Miss Jessies Kitchen and we make “grazing boxes” or special request items for our clients. I thought this would be a great personal touch! SUCCESS. Thank you so much for sharing. As always I did alter the recipe and added pure maple syrup (as I always have on hand) instead of corn syrup…which turned out great with a hit of maple flavor 😊

  • Sarah

    I love this recipe! I’m curious though- will it be a more sauce-like consistency if you don’t do the full time? I’m hoping to make a macaron filling that isn’t quite as firm as the caramels.

    • Jaclyn

      Jaclyn Bell

      I haven’t tried so I couldn’t say for sure. I just don’t know that it would have quite as much caramelized flavor.

  • Sandee Matis

    Diana, how long did you microwave the caramel mixture and did you stir it part way through the cooking process?

  • Diana Mireles

    I have already made this simple recipe three times now. The first two were with this recipe and the third I included 1/2 cup of raw cacao powder.
    These were just as delicious as the original. I’ve already shared with my family. This sure beats the oven top recipes by far!