Microwave Caramel Recipe

These microwave caramels are easy to make in one bowl in 6 minutes with no candy thermometer! Soft, chewy and buttery homemade caramel candies are a holiday favorite.

Prep Time: 15

Cook Time: 6

Total Time: 21

Servings:

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

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! :)

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