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.
Tim Edwards says
I had this recipe before and loaned it to someone and never get it back glad too find it again!! Thanks!! They a hit at work and with family!!
Amy Engberson says
I’m glad you found it! I’ve lost a few recipes over the years and it’s always a little sad! These caramels are so easy and so soft and delicious! Enjoy!
Joyce says
We are having a caramel apple bar at our anniversary party. I want to keep caramel in a crockpot for guests to dip apples in or spoon over their dish of cut up apples. Can I make this caramel ahead of time, keep in the refrigerator and then put in the crock pot to be the right consistency for what I’m trying to do?
Amy Engberson says
Congratulations on your anniversary! I’ve never tried using this caramel as a dip so I don’t know exactly how it will turn out. If I was making the caramel as a dip I would microwave it for less time, I’d guess a total microwave time of about 8 minutes. It should be much thinner than traditional caramels. At that point you could refrigerate it until it’s party time. Stick it in the crock pot and get just in time to get it warm before serving.
If you already have the caramels made as directed in the instructions you could put them in the crock pot and add just a little bit of milk to thin the caramel a little. Keep adding milk until you get the consistency you want!
Let me know how it goes!
sharon says
wonderful caramels yummy i used 1/2 cup of light karo corn syrup and 1/2 cup of british lyles golden cane syrup made it very dark but so yummy ty for the recipe ill never buy caramels from the store ever again.
Amy Engberson says
Some of my readers asked about substitutes for corn syrup. It’s good to know you’ve successfully substituted. Thanks for sharing your tips! These caramels are so soft, and delicious, yet so easy I don’t ever buy caramels either! It’s so worth the little bit of effort!
Maria Bernice Fowler says
What can you substistute for the corn syrup?
Amy Engberson says
Hi Maria! I haven’t ever tried this but I think you can substitute 1 1/4 cups of sugar dissolved in 1/4 c. water for corn syrup. Good luck with it!
Beryl Loveland says
I have made these a couple of times. The first was fantastic. The next time I made they they were grainy and would not set up. I even returned the mixture to the microwave for a further two minutes but there was very little improvement. Any suggestions please?
Amy Engberson says
Hi Beryl! I’m not sure what would cause such different results. I’ve heard people say that having wet utensils when making candy can cause problems. That’s kind grasping for a solution but I guess it could be possible. I’m not sure what else it could be?
Linn Gullbrå says
Tried making these today, but my batch is soooo much darker than yours! I live in Norway, may our brown sugar be a different brown than yours? Have drizzled chopped walnut and seasalt on top, exited to try them when cooled!
Amy Engberson says
Hmmm! I wonder if your microwave cooks hotter than mine making your caramel cook a little faster. If it did overcook it might be a little harder than it should be. I’m crossing my fingers and hoping it’s just the brown sugar or something because these caramels are so delicious!
Linn Gullbrå says
They tasted *Perfect*, so guess the difference is in the sugar. Thank you so much for sharing!!!
Ingrid Suarez says
I loved the recepie!!!!!! So easy to make and completely delicious!!!!!!!!!!! Thank you for this amazing recipe.
Virginia Sanghera says
These are so delicious! I am so happy I find your recipe! Thank you!
Mollie says
Absolutely amazing! I never comment but I am so impressed with these caramels, I had to tell the world. Delicious! I used dark brown sugar because that’s what I had. Pure perfection. Thank so much for sharing.
Amy Engberson says
Yay! So happy you love them! Thanks for stopping by!
Bev says
Just made it, & it turned out perfectly! I have a 1100 W microwave, & did mine a 13 minutes, 45 seconds. It’s still a bit soft, but just the way I like it. I plan to make a second batch, to use when making Turtles candy…….Thank you for the time saving recipe.
Amy Engberson says
Now turning these caramels into turtles sounds like a fantastic idea! I think I’m going to have to try that!
Sandy says
Well apparently I’m too impatient! I added the vanilla before microwaving and it isn’t getting thick..
Arrgh!
Amy Engberson says
Oh shoot! I didn’t think adding vanilla too early would have made it runny. Maybe your caramel needed a little bit more time in the microwave. I guess you can always eat it with apples!
Gina says
Hi Amy,
Can you use something else instead of the condensed milk such as coconut milk or coconut cream to make a dairy free version?
Amy Engberson says
Hi Gina! I don’t think substituting will work in this recipe because those other milks have such a different consistency. Sorry!
Sandy Cooper says
Thank you so much for sharing this wonderful recipe. My mom also learned to make all kinds of candy, and spent hours cooking, cooling fondants on a jelly roll pan and then using a wooden paddle to turn it until it turned into the correct consistency, wrap in wax paper and store in a cool whip type container in the fridge for 4 to 6 weeks. Take out, roll into small balls, and dip in tempered chocolate, trim, mend and put in fancy wrappers. She loved making all flavors, and then she would stand and stir caramels for 45 minutes, and pour out. Sometimes she would have to scrape them back into the Dutch oven and warm up and cook for 5 more minutes so they were a little firmer. Sharing this easy recipe is like sharing a precious childhood memory, and making it possible for everyone to enjoy something so special. Thank You, so much.
Amy Engberson says
Your mom was amazing! I would have loved to watch her and learn a few of her candy making skills! And yes, microwave caramels are just right for those of us who aren’t candy making experts and still want to enjoy yummy homemade candy!
PAtte says
How long do your wrapped caramels last? Do you keep them refigerated after wrapping or in room temperature? Thanks!
Amy Engberson says
My boys eat the whole batch pretty quickly! I’ve been successful at hiding them in the refrigerator for up to two weeks before. I like soft caramels so I take them out of the fridge and let them get to room temperature before eating them.
Chef Teddi Wohlford says
I don’t really know how long these last because they are consumed so quickly after making them… Sorry that’s no help to you, however. And no, they do not need to be refrigerated.
Teresa says
Is there a substitute for corn syrup
Amy Engberson says
I haven’t ever tried substituting any other ingredients for the corn syrup. I would worry about the burn temperature of other ingredients such as honey, or having it alter the overall consistency and texture. Thanks for stopping by!
Dennis Nichols-Faber says
The caramels are the best. Soft and chewy. I had to microwave mine 13.5 minutes in total. Thanks for the recipe.
Amy Engberson says
Yay! So glad you loved them! You just can’t beat super easy caramels that taste this good!
Chef Teddi Wohlford says
OMGosh!! I have found “caramel Nirvana”
Not only is this the absolute BEST caramel I have EVER tasted, it’s the EASIEST I have ever made.
Twelve minutes (total cooking time) was the perfect soft ball temperature (236 -240 degrees F) when I checked it with a candy thermometer.
Amy Engberson says
Can you even believe you can make it’s this easy to make this fabulous caramel! It’s CRAZY! So glad you tried it and loved it!
Beryl says
Does the wattage of the microwave make any difference? 750 – 1200?
Thank you
Amy Engberson says
Hi Beryl! My microwave is a 2100 Watt microwave. I’ve done a little reading about how microwave wattage affects cooking times and it sounds like it’s a little bit tricky. You can ready one of the articles I found here http://www.theeagle.com/brazos_life/food/lisa_fritz/adjusting-cooking-times-based-on-microwave-wattage/article_50530958-5075-57af-b75d-298cb2ec3060.html.
I’ve only made these caramels in my microwave so I’m not exactly sure how to adjust the time. You might have to experiment a little! Sorry I’m not much help in this department!
Beryl says
Thank you for your response and the article. Will let you know how it goes.
Mary Ann says
I was making a brownie that called for caramels, and didn’t feel like running to the store to get some. When I came across your recipe, it looked fast and easy.So I whipped it up and it was awesome. I used some straight out of the microwave to swirl in my brownies, and put the rest in a pan for t caramels. Even dipped some in chocolate. I took brownie and caramels to a potluck BBQ and they were a bit hit!! Thanks! I will be checking out your other recipes for sure!
Amy Engberson says
Hi Mary Ann! Thanks for stopping by! Using these caramels in brownies sounds heavenly, I’m pretty sure I need to try that! Yummy! Come wander around my site anytime. It’s full of quick and simple recipes! Have a great day!
J Lonergan says
Hi, I am very keen to make these does c mean cup?
Amy Engberson says
Yes! c. is represents cup! Good luck!