Easy Microwave Caramels
Make soft, buttery caramels right in the microwave—no candy thermometer needed! This easy recipe makes 40–50 melt-in-your-mouth treats.
Easy Microwave Caramels
If you’ve ever been intimidated by homemade caramel, this is the recipe that will change your mind!
These soft, buttery homemade caramels are made entirely in the microwave, with no stovetop, no candy thermometer, and no stress! With just 6 simple ingredients and a little microwave magic, you’ll have a big batch of decadent golden caramels ready to wrap and share.
This recipe makes 40–50 pieces, so there’s plenty to gift (and a few to keep for yourself). The caramels set up beautifully; they’re smooth, creamy, and rich without being too sticky. You can sprinkle them with a touch of sea salt for salted caramels or keep them classic flavor.
Homemade caramels are perfect for Christmas time, but honestly, once you see how easy they are, you might find yourself making them year-round. Simple, sweet, and completely irresistible — this microwave caramel recipe proves that homemade candy doesn’t have to be complicated and anyone can make it! This recipe could become a new family tradition!
Why You’ll Love This Recipe
- Foolproof & Fast: No candy thermometer, no stovetop stirring, and no stress. The microwave does all the work in 5-10 minutes and it’s nearly impossible to mess up!
- Soft, Buttery Texture: These simple soft caramel candies are perfectly chewy and melt-in-your-mouth soft, just like old-fashioned ones made on the stove. (But easier!)
- Simple Ingredients: You only need a handful of pantry staples and nothing fancy – just real ingredients that come together to make something that tastes truly special.
- Big Batch for Sharing: One batch makes 40–50 caramels — perfect for gifting, cookie trays, or satisfying your sweet tooth all week long.
- Customizable: Sprinkle a little sea salt for salted caramels, stir in chopped nuts, or dip them in chocolate for an extra treat.
Ingredients
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- Dairy: Melted butter, sweetened condensed milk
- Sugar: White sugar, brown sugar, light corn syrup
- Flavoring: Vanilla extract
Full recipe amounts and step-by-step instructions available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions
To Prep: Line an 8-inch square baking dish with parchment paper and coat with non-stick cooking spray.
- Make the Caramel Mixture: Combine the melted butter with the rest of the ingredients (except vanilla) and mix well.
- Cook: Microwave for 3 1/2 minutes, stir, and microwave another 4 minutes. Stir in the vanilla extract. Handle the bowl with care, as it may become hot.
- Set: Pour the caramel into your prepared pan and let cool to room temperature, then chill in the fridge until set.
- Serve: Use the parchment paper to pull the block of caramel out of the pan. Cut into squares and wrap in rectangles of wax paper, plastic wrap or parchment paper.
Prep Tips
- Yield: 40-50 individual caramels
- Butter: You can use either salted or unsalted butter for this recipe. Use salted butter to make salted caramels, without needing to add any extra salt, unless you’d like to sprinkle a pinch of coarse salt on top.
- Variations: Add a little crunch by stirring in chopped nuts before you spread the caramel mixture in the pan to set. Make them extra indulgent by dipping the individual caramels in melted chocolate.
- Storage: Wrap each caramel in wax paper to keep them from sticking together, then store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 2 weeks, or you can refrigerate them for longer storage (up to a month). For the best texture, let chilled caramels come to room temperature before serving so they’re perfectly soft and chewy again.
- Freezing: Surprisingly, homemade caramels freeze really well! Place the individually-wrapped caramels in a freezer-safe container or bag and freeze for up to 3 months. You’ll want to allow time to thaw before enjoying.
More Homemade Candy Recipes To Try
- Copycat Reese’s White Chocolate Peanut Butter Cups
- Nut and Honey Candy
- Easy Buckeye Candy
- Candy Sushi
- Homemade Snickers
- Irish Potato Candy
- Homemade Gummy Bears
- Christmas Cream Cheese Mints
- Gumdrop Nougat Candy
Microwave Caramels Recipe (Printable Recipe Card)
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Easy Homemade Caramels
Equipment
- Medium Microwave Safe Bowl
- 8 x 8 baking dish
- Parchment paper
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- To Prep: Line an 8-inch square baking pan with parchment paper and coat with non-stick cooking spray.
- Place butter in a medium microwave-safe bowl, heating in microwave until melted.
- Add remaining ingredients to the bowl of melted butter, except the vanilla. Mix well.
- Microwave for 3 1/2 minutes. Carefully remove bowl from microwave, stir and scrape the sides of bowl.
- Microwave caramel mixture for an additional 4 minutes. Remove bowl from microwave and stir in the vanilla. Careful, the bowl may be hot.
- Pour the caramel into your prepared baking dish. Allow to cool completely to room temperature.
- Place pan in refrigerator to chill for 30 minutes until set.
- Use the parchment paper to pull the block of caramel out of the pan. Cut into squares and wrap in plastic or parchment paper.
Notes
- Yield: Makes about 40–50 individual caramels.
- Butter: Use salted or unsalted butter. Salted butter adds a built-in salted caramel flavor; sprinkle coarse salt on top if desired.
- Variations: Stir in chopped nuts for crunch, or dip caramels in melted chocolate for an extra treat.
- Storage: Wrap in wax paper and store in an airtight container at room temperature up to 2 weeks or refrigerate up to 1 month. Bring to room temp before serving.
- Freezing: Freeze individually wrapped caramels in a sealed container or bag for up to 3 months. Thaw at room temperature before enjoying.
Nutrition
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