These Homemade Microwave Caramels are soft, chewy and are one of the easiest candies you’ll make during the holidays. Super simple to make and completely foolproof.
I can’t believe this year’s 12 Days of Sugar has come to an end. I don’t know if I’m relieved or sad. Maybe a little of both. It’s a lot of work posting 12 straight days, but it’s also been fun sharing so many delicious recipes with you. I am a little sugared out, but I’m sure that won’t last long.
Day 12 brings us Microwave Caramels, they are even easier than the Polar Bear Paws I shared the other day. They’re truly one of the easiest candies you’ll make during the holidays. I got this recipe years ago from a friend and have made them several times when I’ve been in a pinch for time.
Who knew that you could make something so delicious in your microwave! Now while I don’t think these are as decadent and scrumpotious as my mom’s homemade caramels, they are still delicious, definitely worth making, and are perfect for those of you who are terrified of candy thermometers and don’t have an hour to spend making homemade caramels.
These microwave caramels are a no-fuss, pretty much foolproof recipe that even your kids could make.
Wrap them up and put them in a cellophane bag and they’ll make the perfect neighbor gift.
About the wrapping. . . for years I would cut my own squares of wax paper just because that’s what my mom and grandma did. Thankfully I finally got smart a couple years ago and found precut candy wrapping squares on Amazon. . . they’ve changed my life😂! They have plastic and wax precut squares, just type in “candy wrappers” on Amazon and it will pull up a whole list of them. I’ve also bought them at Hobby Lobby, but you can buy them in bigger quantities on Amazon. Love, love, love them!
Honestly, these caramel are so simple to make and you can’t mess them up. You can sprinkle them with a little sea salt afterwards if you want more of a salted caramel. These are a game changer if you think candy making is just not in your blood. You can’t mess these up, I promise.
Let me know if you give these a try or any of the other 12 Days of Sugar recipes. I’d love to hear what you think.
Now if you’ll excuse me, I’m going to go eat some broccoli! Happy holiday baking!
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- Pinch of salt
- 1 teaspoon vanilla extract
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Butter an 8x8-inch baking dish.
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Place butter in a large microwave safe bowl (I use my 8-cup glass pyrex measuring cup) Cook for 1 minute.
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Remove from microwave and add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt; mix until well combined.
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Return to microwave and cook mixture 3 minutes. Remove from microwave and stir well. Return to microwave and cook for 4 more minutes. Remove from microwave and stir in vanilla.
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Pour mixture into prepared baking dish. Place in refrigerator until set, about 20 - 30 minutes. Cut into desired size pieces. Wrap in wax or plastic wrappers.
If you want a thicker caramel, you can actually pour these into a 9x5-inch loaf pan. You could also double this recipe and use a 9x9-in pan for thicker caramels or a 9x13 for a thinner caramel.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Hi Jodi, love love love your 12 days series. I actually made these caramels yesterday, but from another blogger. The only change is yours cook for the 7 minutes and hers cooked for 6 minutes (after melting butter). I loved them so much, but they were a little soft and I find I have to refrigerate them. I definitely want to make more and will order those wrappers online, but do you think you would consider yours a firm caramel? The ones I made yesterday are awesome but if eaten at room temp are too squishy and soft. I wonder if cooking the extra minute like you do makes them firm. What do you think?
Hey Teresa, that it so funny you just made these. I think that extra minute will make a difference for you. These are firm, but still soft, but definitely not so soft they have to be kept in the fridge. I know what you mean when you say they were too soft. I’ve undercooked my homemade caramels before (the stovetop version) and they’ve been just a little too soft and I’ve had to keep them either in the fridge or my cold storage room. We just did a candy making day today at my house with my mom, aunt, sisters and nieces. My nieces couldn’t stop eating these and thought they were perfect! I cut mine into about a 1×1-inch square (maybe a tad bigger, like 1 1/4 x 1 1/4) and then as I roll them in the wrappers I kind of reshape them into a “log”. I got about 35-40 caramels. Let me know if you give them a try. Happy holidays!
Also what size did you cut them in and how many pieces does the 8×8 pan yield. Thanks.
I made these today and in my microwave, 7 minutes gave me an almost-hard caramel. I suspect that has to do with microwave power levels (and possibly altitude affecting boiling point – I live at 5980″). I will try again tomorrow with less time in the microwave…they tasted great so it’s worth a try, right? =)
So sorry these were almost too hard for you. Try them for 6 minutes next time, everyone’s microwave is different. I had a reader who actually had made these the day before I posted them (pretty much the same recipe from another blogger, just the time was different, 6 minutes instead of 7) and 6 minutes wasn’t long enough. She said hers were too soft. Let me know if you give these another try. Happy holidays!
I did try them again – in my microwave, 5 min 5 sec is the perfect time to get soft-but-hold-their-shape caramels. Woohoo! They are a hit (although my husband wishes I could get the flavor of the darker, harder caramels in the softer, lighter format).
Yeah! So glad you gave them another try and they worked for you. Thanks for letting me know. Happy holidays!
Jodi, thank you so much for all of your info and helpful tips. I made 4 batches of these in the last two days with the 7 minutes instead of the 6 and they came out perfectly, with no need for refrigeration. I love the buttery taste. I had a hard time keeping my hands out of them to save them for gift giving. I was always intimidated by making caramels from scratch on the stove with the thermometer, etc., but these are amazingly easy. I invited my friend over tomorrow to show her how to make a batch so she can make them as well for gifts. I told her I perfected my cutting and rolling technique, so she should come over and learn from me while we gab–LOL!!! Thank you for this wonderful recipe. I will be making them every holiday season.
Hi Teresa, I’m so happy these worked out for you. Sounds like you and your friend are going to have a blast. It’s a good thing you’ve mastered the cutting and rolling so you can teach her. Have a great time! And as always, I love hearing from you.
Could you share the wattage of the microwave that you used? I have an 1100-watt model and I typically have to adjust cooking times — it’s helpful if I know the wattage of the unit used for testing the recipe, then I know whether to increase or decrease my time. Thank you!
Hi Valerie! My microwave is 950 watts. Hope that helps.