Perfect Microwave Caramel is the softest, creamiest, and easiest caramels you will ever make! No constant stirring, no candy thermometer, no-fuss recipe. And they are soft, chewy, buttery, and they absolutely melt in your mouth!
This recipe can be made in about 15 minutes!
When I was a little girl I always wanted to try making homemade caramel candy on the stovetop. Do you know the kind where you boil ingredients until they hit a certain temperature on a candy thermometer? My mom wouldn’t ever let me try it. She said it was too much work.
Well, I’ve lived on my own for quite a while now and I still haven’t tried it because I found this MICROWAVE caramel recipe and it’s so EASY and turns out perfectly every single time…no candy thermometer needed!
What? Caramel from condensed milk in the microwave! It sounds too good to be true, but I promise it works! I think it’s actually better than the old-fashioned recipes! I love caramel, but not when it’s so hard I have to chew it forever. This is soft and perfect!
Why This Recipe Works:
- Quick and Easy! I’m in love with microwave recipes! This is a perfect recipe to let the kids help with! They are going to need a little supervision because the bowl gets really hot!
- Simple ingredients! You probably already have everything on hand already.
- No special equipment! If you’ve got a microwave, bowl, spatula, whisk, and pan you’re set!
- Fool-proof! This no fuss recipe always turns out perfect!
Ingredients Needed:
- Butter: Unsalted is recommended because it won’t splatter in the microwave. However, I always buy salted and use it for this recipe too. It will still work great. I cover my bowl with wax paper to contain the splatters.
- Brown Sugar
- Light Corn Syrup
- Sweetened Condensed Milk -this is not the same as evaporated milk. It’s thicker and sweeter.
- Vanilla
HOW TO MAKE CARAMELS FROM CONDENSED MILK:
STEP 1: Melt butter in the microwave. Cover the bowl with wax paper to keep it from splattering.
STEP 2: Add brown sugar, corn syrup, and sweetened condensed milk to the melted butter. Stir. Microwave on full power for 4 minutes. Using hot pads, carefully remove the bowl from the microwave and stir. I like using a wooden spoon or spatula. Be sure to scrape the edges and the bottom of the bowl.
STEP 3: Cook the caramel mixture in the microwave (this is the 2nd cooking time) on full power for 4 minutes. Carefully remove the bowl from the microwave and stir again.
STEP 4: Cook the caramel (this is the 3rd cooking time) on full power for 4 minutes. Remove from the microwave and stir.
STEP 5: Add vanilla and stir again. NOTE: If you think your microwave is cooking too hot, too quickly, shorten the cooking time by a minute and move to step 7.
STEP 6: Check for doneness by dropping a spoonful of caramel sauce into a cup of ice water.
STEP 7: After a few seconds, roll the caramel in a ball. It should be soft and pliable. OR, you can use a candy thermometer to check for doneness. The candy should be between 238-242 degrees. If the caramel isn’t quite firm enough return to the microwave and cook in 1-minute intervals until it’s done.
STEP 8: Pour caramel into a parchment-lined or buttered baking dish. For thinner caramels pour into a 9″ x 12″ pan. For thicker caramel pour into a 9″ x 9″ pan. Let sit at room temperature to cool for several hours, or in the fridge for 2 hours. Cut into pieces and wrap in candy wrappers.
This really is an easy recipe and really quite foolproof! But there are a few things that will make it easier and perfect every single time.
- The pan – Butter the pan before starting. Once the caramel has finished cooking it will start to set up quickly. You can also line the dish with parchment paper or aluminum foil.
- Microwave This recipe is made using an 1100 wattage microwave. Wattages vary and that means cook times vary too. You might need to adjust the cooking time depending on your microwave. Older microwaves tend to cook slower and lower than newer models. If you think the caramel is getting to done, back of the cooking time by a minute or two, test for doneness. If it’s not quite done cook at 1 minute intervals until it’s done.
- How do I know if my caramel is done? You want to cook it to the soft-ball stage. How do I know when the caramel is at the softball stage? Do a softball test by dropping a small ball of caramel into a glass of water. Check to see how soft the caramel. is. The caramel should hold together in a ball and be pretty soft. Determine if the caramel is the consistency you would like. If caramel is a little too soft still microwave for another 1-2 minutes. I microwaved mine for 1 more minute and it still produced a very soft caramel.
Recipe FAQ’s:
Wrap caramels in individual wrappers then store them in an airtight bag or container to keep them from moisture. They can be stored at room temperature, preferably in a cool, dark, dry place. Although they don’t need to be stored in the fridge, you can store them there.
It will last 2-3 weeks. Be sure to follow the storage tips above.
Yes! Add extracts and flavorings after cooking. Chopped nuts or dried fruits may be added after cooking. You can also drizzle with chocolate or dip in chocolate. Coarse sea salt is also delicious sprinkled on top before the caramel cools.
Other Microwave Candy Recipes:
It doesn’t get any easier than making candy in the microwave! These recipes are quick and easy!
- Microwave Peanut Brittle – light and airy
- S’mores Energy Bites – healthy
- Microwave Fudge – add cinnamon bears for fun!
- Caramel Bugles – insanely addicting
- Graham Cracker Toffee Bark – easiest chocolate bark
- Peanut Butter Popcorn – with white chocolate
- Other Easy Candy Recipes
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Perfect Microwave Caramels
Ingredients
- 1 cup butter
- 2 1/2 cup brown sugar packed
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla
- dash sea salt
Instructions
- Line a pan with parchment paper and spray paper with baking spray. If you want taller caramels use a 9 x 9 pan. If you want short caramels use a 9 x 13 pan. If you want medium sized caramels use an in between sized pan. That’s what I did.
- Use a large microwave safe bowl for this recipe. Make sure your bowl is pretty big or the caramel will boil over.
- Melt butter in bowl.
- Add brown sugar, corn syrup and sweetened condensed milk to butter. Stir to combine.
- Microwave on full power 4 minutes. Remove from microwave and stir.
- Microwave another 4 minutes. Remove from microwave and stir.
- Microwave another 4 minutes. Remover from the microwave and stir.
- Do a soft ball test by dropping a small ball of caramel into a glass of water. Check to see how soft the caramel. is. The caramel should hold together in a ball and be pretty soft. Determine if caramel is the consistency you would like. If caramel is a little to soft still microwave for another 1-2 minutes. I microwaved mine for 1 more minute and it still produced a very soft caramel.
- Once you’ve reached desired consistency remove caramel from microwave and stir. Add vanilla. Add a dash of seas salt if desired.
- Pour caramel mixture into prepared pan. Sprinkle with sea salt if desired.
- Let caramel sit until completely cooled.
- Remove from pan and cut into squares. Wrap in small squares of wax paper or store in an air tight container.
- Store in refrigerator.
Mandy says
Can you replace the corn syrup with honey or will it taste bad?
Amy Engberson says
I haven’t ever experimented with substituting honey for corn syrup so I can’t say how it will turn out. I don’t think it will taste bad. I’m not sure what the differenct would be in consistency or if honey burns more quickly than corn syrup. Let me know if you try it!
Jennifer says
Will this recipe work for caramel apples or is it too soft?
Amy Engberson says
That’s a great question! I haven’t ever tried using this caramel recipe like this but I can’t imagine why it wouldn’t work. Let me know if you try it!
Joan says
I use this same recipe for Carmel apples and it has always worked perfectly however i cooked it on the stove..I’m sure this micro wave version will work too..Don’t forget to wash your apples with a dab of dish soap a d very warm water first to remove the wax coating..Dry completely……*let caramel cool about 3 minutes before dipping..
Amy Engberson says
That’s a great tip and would speed caramel apple making up! It sounds like the perfect fall activity!
Tammy says
Is it one stick of butter or two?
Amy Engberson says
One stick of butter is 1/2 of a cup. So it’s two sticks to make a cup!
debbie says
What power level on the microwave should I use?
Amy Engberson says
I use full power and it’s just right! Merry Christmas!
joan says
I tried this using the stove not the microwave and the carmel didn’t harden it was thick and still tasted goid but could only put it in a canning jar for sundaes.
Amy Engberson says
I’ve never made it on the stove before so I can’t really give any advice on that. Maybe it needed cooked just a little longer. It’s good to know this recipe doubles as an ice cream topping recipe!
Pat says
Hi I made these today, but the recipe I was given was to cover with plastic wrap tightly for first cooking stage, then remove wrap & do the final stage of microwaving.
Same exact ingredients, same total cooking time. They are like toffee. It requires sucking til melted in mouth. Chewing would pull every filing, crown & implant right out!!
Suggestions? Flavor is amazing, but so far from soft & chewy.
Thanks!
Pat
Amy Engberson says
I’m a little confused as to whether you used the instructions on my recipe or a different recipe? I don’t cover my caramels at all. They turn out border line too soft, which is exactly the way I like them. I wonder if your microwave cooks extra hot?
Carrie Beene says
These look so good, is the butter just regular stick butter , salted or unsalted ?
Amy Engberson says
Yes, it’s regular stick butter. I always buy salted butter because I’m an addict but I think either one would work just fine!
Ginny Haas says
Have you ever tried with other flavors of the condensed milk?
Amy Engberson says
I haven’t ever experiented with that but it would be fun! Let me know if you try it!
Ed says
Rhank you for sharing! I wonder what the salt dies ?
Amy Engberson says
I like the salt because it just offsets the sweetness of the caramels just a little bit. It’s optional though! Happy Holidays!
Joann says
I make these all the time but would like to know where you got your “fancy” wax paper to wrap your carmels in….I can only find plain wax paper. Thank you for the recipe.
Amy Engberson says
It’s actually parchment paper that my sister gave to me. She said she bought it at World Market! I love it! Happy Holidays!
eat good 4 life says
Wow, I must make this recipe with my daughter for Christmas. So easy…
Natalie says
Where did you get the cute green and white wax paper wrappers?
Amy Engberson says
My sister bought it for me at World Market. It’s actually parchment paper though!
Leanne says
I have made quick caramels using a similar method, only 6 minutes in the microwave. A bit soft but Oh So Tasty !!! I am wondering about that awesome checked paper you used for wrapping.. Is it some sort of special wax paper?
Amy Engberson says
It’s actually parchment paper my sister bought for me at World Market! I love it! She gave it to me quite a few years ago so I’m not sure if they still have it. Merry Christmas!
Cathy Trochelman says
I love the step by step photos….these really do look perfect!
Amy Engberson says
Thanks! They are so easy and incredibly yummy!
Milena says
Great recipe! Thank you!
Amy Engberson says
Thanks for stopping by! Happy Holidays!
Erin @ The Speckled Palate says
What a brilliant idea! I’ve NEVER had microwave caramels, and this sounds so much easier than the stovetop kind because I *always* burn my caramel. Gotta try this soon!
Amy Engberson says
These are almost fool proof, and yes so much easier than babysitting them on the stove!
Sharon @What the Fork says
I love how simple, yet delicious these are!
Amy Engberson says
Everyone needs a few simple recipes for the holidays right?
Ginny McMeans says
Those really do look so soft and chewy!
Amy Engberson says
They are incredibly soft, just the way I like my caramels!
Stephanie says
I have to try this! I love how easy it looks!
Amy Engberson says
It is so much easier than I thought it would be!
Jocelyn (Grandbaby Cakes) says
These caramels are amazing!
Amy Engberson says
They seriously beat standing at the stove stirring! We loved them!