Name: Easy Microwave Caramels
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter; 1 cup granulated sugar; 1/2 cup light corn syrup; 1/2 cup sweetened condensed milk; 1 teaspoon vanilla extract; Pinch of sea salt; Optional: 1/4 cup chopped pecans

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I love making these microwave caramels whenever I want a homemade treat that feels special but takes very little effort. They turn out soft, chewy, and buttery, and I enjoy how simple and reliable this method is. When I’m short on time but still want something sweet to share, this recipe always saves the day. Easy Microwave Caramels

Why You’ll Love This Recipe

I love this recipe because it removes all the stress from candy making. I don’t need a candy thermometer, and everything comes together in one bowl using the microwave. I also like how the texture stays perfectly soft and chewy, making these caramels great for gifting, holidays, or just enjoying at home.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1/4 cup unsalted butter
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
Pinch of sea salt
Optional: 1/4 cup chopped pecans

Directions

I begin by lining an 8×8-inch pan with parchment paper and lightly greasing it so the caramels don’t stick. In a large microwave-safe bowl, I melt the butter first. Once it’s fully melted, I add the sugar, corn syrup, and sweetened condensed milk, stirring until everything is smooth and well combined.

I place the bowl in the microwave and cook the mixture for six minutes, stopping halfway through to stir. After cooking, I test the caramel by dipping a spoon into it and then into cold water. When it forms a soft ball, I know it’s ready.

I stir in the vanilla extract and a pinch of sea salt, then pour the caramel into the prepared pan. If I want it to set faster, I place the pan in the refrigerator for about 20 minutes. Once firm, I cut the caramel into pieces and wrap each one in wax paper.

Servings And Timing

This recipe makes about 36 caramels. I usually spend around 15 minutes on preparation, 6 minutes cooking, and about 21 minutes total from start to finish, not including cooling time.

Variations

I like adding chopped pecans for extra texture, stirring them in right before pouring the caramel into the pan. Sometimes I sprinkle flaky sea salt on top for a sweet-and-salty finish. I also enjoy dipping the finished caramels in melted chocolate or drizzling chocolate over the top for a richer treat.

Storage/Reheating

I wrap each caramel in wax paper and store them in an airtight container at room temperature. They stay soft and fresh for up to two to three weeks. If they feel slightly firm, I let them sit at room temperature for a few minutes before serving.

FAQs

Can I double this recipe?

I can double the recipe, but I make sure to use a larger pan so the caramels don’t turn out too thick.

How do I know when the caramel is done?

I test it using the cold water method. When it forms a soft ball in the water, it’s ready.

What if my caramel is too soft?

If it’s too soft, I microwave it again in 30-second intervals, testing each time until it reaches the right consistency.

Can I use salted butter?

I can use salted butter, but I usually reduce or skip the added sea salt if I do.

Why do I cut caramels with a plastic knife?

I find that a plastic knife cuts more cleanly and helps prevent sticking.

Conclusion

I love how these easy microwave caramels deliver classic homemade flavor with minimal effort. They’re perfect for sharing, gifting, or keeping on hand for a sweet treat. This recipe is one I come back to again and again because it’s quick, simple, and always delicious.