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Perfect Microwave Caramels

These Caramels are perfect because they are soft, and creamy, and dreamy and the are made in the microwave. No scorching, no constant stirring, no candy thermometer. Just a microwave and a spoon, that's about all you need!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 60 Caramels
Calories 99kcal
Author Amy


  • 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


  • 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.


How to store caramels:
Wrap each piece of caramel in candy wrappers or wax paper. Store in an airtight container away from heat and light. Homemade caramel will last up to 3 weeks.
Sea Salt Caramels:
After pouring caramel in the pan sprinkle with coarse sea salt if you want.
Chocolate Caramels:
Drizzle individual caramels with melted dark or milk chocolate if you want.


Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 42mg | Potassium: 38mg | Sugar: 17g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg