Easy Microwave Caramels

Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!  Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!
Simple and easy caramels made in the microwave with just one bowl and no candy thermometer! Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!

How to Make Easy Microwave Caramels

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I’ve been making these for as long as I can remember!

These are delicious chewy little caramels that are very simple to make and no candy thermometer is required!!  They can be used in any recipe that requires you to purchase and unwrap little caramels and are just perfect enjoyed on their own.

The smaller the dish you use, the thicker the caramels will be, I like to make them in an 8×8 pan.  A larger dish will just mean a thinner caramel.

Simple and easy caramels made in the microwave with just one bowl and no candy thermometer! Dress them up with salt or chocolate and wrap them in waxed paper to give as gifts!

You can cut them into squares or into longer sticks. If you’re giving them as a gift, it’s nice to cut them into sticks and wrap each one in a small piece of waxed paper or pretty candy wrappers.

Once they are cut into squares, they are still quite pliable so we store them in the fridge until about an hour before serving!  They are perfect dipped or drizzled with chocolate and sprinkled with a little sea salt (or skip the chocolate for a salted caramel).

An easy homemade holiday gift! Simple and easy caramels made in the microwave with just one bowl and no candy thermometer! Dress them up with salt or chocolate and wrap them in waxed paper to give as gifts!

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Microwave Caramels

Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!  Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!

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Ingredients:

  • 1/4 cup unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup (Karo Syrup)
  • 1/4 teaspoon salt
  • 1/2 cup sweetened condensed milk

Optional Toppings

  • Salt
  • Chocolate

Directions:

Note: This mixture gets VERY hot. Ensure there are no children underfoot when you make this.

  1. Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl).
  2. Microwave on high for 6-7 minutes, stirring every 90 seconds.
  3. Pour into a small buttered dish and allow to cool completely. Cut into small squares.
  4. If desired, drizzle with chocolate and a sprinkle of sea salt.

Notes:

This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel.

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Recipe Adapted from Food.com
Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!  Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!
Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!  Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

250 comments on “Easy Microwave Caramels”

  1. Very good recipe!
    Thanks for sharing!

  2. Oh man! The joy of caramel without the trouble of stirring and stirring and stirring!
    Thanks!
    kelly

  3. I love making and eating homemade caramels. My great-grandma’s recipe’s been my go-to for ages, but it involves so much stirring over the hot stove that I’d be so SO happy to try yours. I don’t have a microwave, but am pretty sure my co-workers at school would be more than happy to see caramels on the lunch table and thus let me use the microwave there. Thanks so much for sharing. Already pinned this!

  4. I certainly going to try this! looks awesome!!! It would be so cool if you could join my Link Party on Sundays (it’s live now, until tomorrow midnight) and the Pin Hop on Thursdays if you would like to make some new friends =D.

    Hope you are having a lovely day

    Hugs
    Cami @ TitiCrafty by Camila

  5. Do you know what I can substitute the sweetened condensed milk with to make it suitable for my family of lactose intolerants?

    • I have substituted coconut milk in my regular caramel sauce and it worked well.. so you might like to give that a try. I would recommend using full fat coconut milk (and not the light version). If you do try it, please let us know how it works for you!

      • Hi Holly, I don’t want to sound ignorant – but what is corn syrup? Also what would the measurements be in grams/ounces? Thanks, Helen

        • Hi Helen! Great question… corn syrup is commonly known as Karo Syrup… Karo is the brand name. I will add this into the recipe for others!

          • We don’t have anything called corn syrup or Karl in England. Is it a thickening syrup (I’m thinking corn flour) or a sweet syrup (thinking golden syrup)?

          • You could try golden syrup in place of corn syrup. I haven’t tried it so I’m not sure how it would work (you may need to adjust cooking time slightly).

        • I use golden syrup as an alternative to Corn syrup it works fine but makes things a little bit softer.

          • In Australia i havent seen corn syrup either, but we do have the ones i listed below which are similar,

            Rice Malt Syrup
            Coconut Syrup
            Glucose syrup

            I’m wondering/hoping one of these could all work in place of corn syrup

            Wish me goodluck

        • glucose syrup (also known as confectioner’s glucose) or golden syrup can be used in place of corn syrup.

        • Yes, you can get Karo syrup in Australia if you look hard. Try health food stores, sometimes a good supermarket will have it in the speciality sections. I have substituted rice malt for corn syrup successfully. BUT beware, treacle is not the same. It is too strong tasting.

        • Easiest answer is white syrup…next to the pancake syrup…I use it in no bake cereal bars too

  6. Wow, these look so great and I’m so excited to make these! But I’m wondering if you can give a few details on the size of dish that you used and how many it makes? So for example, if I have a recipe that requires 32 of those store-bought plastic wrapped caramels, would a single batch make enough? Thanks, I guess I’m just hoping to avoid the guesswork!

    • Initially I put them in a 9″x9″ glass dish but I found them to be way too thin. The size I like best was 8″x5″, just a small casserole dish I had (about the size of a DVD case) because it gave a thicker caramel. I cut them into 1″ squares so I got about 40. I think a single batch would be about right.

  7. Hi! Recipe sounds awesome! One question…dark or light karo? I have dark in my cabinet. Hoping it will work! Lol

    • I used light but dark will work just as well.

      According to Karo FAQ the dark and light coloured can be used interchangeably (as long as it’s not the lite as in low calorie) in recipes!

      • Great! Just made with dark karo and light brown sugar. Licking the cooled spoon, tastes fab and is setting up. I cant wait for them to be cooled. Going to try putting sea salt on top of half the batch when cooled a little more. Yum!! Thanks so muchfor sharing this! :)

      • You are right about using light corn syrup… just ruined the whole batch BC I only had light corn syrup on hand… doesn’t work … too hard to eat and not chewey.

    • i also would like a substitute for sweetened condensed milk

  8. Hi, i live in the Netherlands, Europe and we don’t have corn or Karo syrup! What can i use in place? Honey or Ahorn syrup? Thanks in advance! I adore Caramels! I find them heavenly! So PLEASE tell me what to use! :-) :-) :-)

  9. I just made these and theyre setting as we speak! Do these need to be refrigerated? How long will they keep?

    • Refrigerating is a good idea, I would allow them to soften a few minutes before eating them. I kept mine about a week.. and we had eaten them all by then! :)

  10. I just have one quick question, when you say white sugar, do I use granulated or powdered? Really looking forward to trying them out

  11. Substitute for Corn Syrup (From Taste of Home)

    For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

    Read more: http://www.tasteofhome.com/cooking-tips/pantry-pointers/substitute-for-corn-syrup#ixzz364BsnxCl

  12. I made these today with full fat unsweetened coconut milk in place of the condensed milk. It too 9 minutes but they came out great.

  13. Are these soft chewy caramels or hard

  14. Any other substitute for the condensed milk….I have worked per cent and evaporated. Thanks

  15. Should the butter be melted, soft, or cold when you first stir it together?

  16. Did you ever use this carmel for making candy such as pecan turtles or something similar? I’m thinking if you have the pecans on a waxed paper lined cookie sheet, pour this carmel over the pecans while the carmel is still warm??, cool so the carmel is somewhat set-up and then coat with melted chocolate and cool again. What do you think??

    • I think that would work perfectly… I definitely need to give it a try!

    • Because the Carmel is soft I just cut squares lined two pecan halves together and put one square of Carmel on the pecans press with my fingers or use the back side of a buttered spoon and gentley press down to shape around the pecans put some melted chocolate on top and use a cheap craft paint brush to smooth the chocolate on and around the turtle

  17. I make filled chocolates and turtles at Christmas for my friends and family. I use a lot of caramel. I have two people on my list who are allergic to corn syrup. I found your easy recipe the other day and decided to try it substituting honey for the corn syrup. I am very happy to report that it came out perfect!!! I now have a new caramel recipe that is so much easier than standing in front of the stove and stirring and hoping that I get the right consistancy. I will be gearing up production in a few weeks and making several batches of this. Thank you so much!,
    Marcia

    • So glad you enjoyed it Marcia!

    • Instead of making caramel for your chocolates, boil a can of condensed sweet milk, in the can, for three hours. The milk turns into a delicious caramel. Just make sure the can is submerged in hot water at all times and let the can cool off before opening it. If not it will go right to the ceiling lol.

  18. I followed the instructions, and ended up needing an extra minute and they were still really soft and gooey. Too soft to cut even after being in the fridge for a few hours.

  19. I just made these using Glucose Syrup because you can’t buy corn syrup here. They taste incredible but I think the thickness of the glucose may Ave impacted the consistency of the caramel. It set hard without being refrigerated (just sitting on the bench) and the leftover in the mixing bowl was quite difficult to get out.

    Still worth making although I’m a little nervous about how I will cut it up.

  20. These are so yummy and easy to make:)
    Thank you for the receipie

  21. Just made these , very good . I sprinkled them with sea salt

  22. How long do they take to cool!?! They are sitting on my counter and I just want to eat it already!

  23. My batch is cooling in the fridge now! I used full fat coconut milk as well, and microwaved for 9 minutes. I hope they set up wonderfully, because I can’t wait to try them. Thanks so much!

  24. I’m thinking agave nectar might be a better alternative to corn syrup but I’ve never tried it. I wonder f you could implement stevia instead of sugar?

  25. I know this was posted a while back, but hopefully you see this! You should include the wattage of your microwave. Mine’s 1100 and it worked out pretty well, but are slightly softer than anticipated. When recreating this recipe, wattage is going to mean a world of difference.

    • I was going to ask the same question. My microwave oven is 1000 watts. Would like to know the wattage Holly used when she made her caramels, so I can kind of estimate if I need to cook mine longer. Thanks!

  26. My microwave is 1100 watts. I had a big glob of caramel as well. I just ate it with a spoon. Still tasted great. I will microwave longer next time.

  27. How Long did it take for your Carmels to cool?

  28. Absolutely delicious!!!!! Thanks for sharing.

  29. Hi l just want to know how long can they be kept outside at room temp.

  30. If you topped it with Salted Peanuts, you could have a bite sized Payday bar. Sounds good to me. :)

  31. I’m gonna try these today! Is there any adjustment to be made if I doubled the recipe? I plan to use an 8×8 glass pan. I seen the comment about them being too thin in a 9×9 pan so thought I’d double the recipe.

    • I haven’t tried doubling the recipe so I can’t say for sure. You may need to add a little bit extra to the cook time to get them to set properly.

      • OK! I made this in an 8×8 pan lined with non stick foil. Followed the recipe but microwaved it for 7 1/2 minutes instead of the six. Sprinkled it with pickling salt. Melted milk chocolate disks bought from the bulk food store and dipped the cut up pieces that I had frozen, into the chocolate and let them set up. The chocolate coating keeps the caramel from oozing into a blob. Brought them into work and they were a screaming hit! The best tasting caramel chocolates on the planet! Am being told to make and bring in again very soon! Thank you for this fabulous recipe.

  32. How do you wrap these? I tried wax paper, but they stuck to it.

    Thank you,

    Tina

  33. My coworkers now want to pay me to make them for them. I guess they are good!

  34. The only problem with this recipe is that it’s so easy and so quick that I have no excuse to not workout (good thing because they are so good I need the exercise to work them off). Well done and thank you for sharing. AhMazing

  35. I’m so excited about this recipe! What do you use for the chocolate and does it set up so you can wrap the carmels with out it smearing?

    • I use a semi-sweet chocolate and drizzle. If you’re dipping them, you might like to add a tiny bit of coconut or vegetable oil to your chocolate. This keeps it from cracking (makes it slightly more pliable). If you store them in the fridge, the chocolate should set up just fine without smearing.

  36. Why use unsalted butter; what about using salted butter?

  37. Do you think you could make caramel apples with this recipe? Maybe let it set a bit before covering the apples?

  38. Can you use salted butter? What will happen if I do? Thanks, Heather

  39. Easy to Find great recipes

  40. Caramels just wonderful.Hope you send many more recipes.THANK YOU.

  41. I’m always a little skeptical to cook these kind of things in the microwave because microwaves differ so much on their temperatures. I will give it a try though and see. May have to adjust the times.

    • This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel. If your microwave is a low wattage, you may need to cook it closer to the 7 minute range. If you prefer a firmer caramel you could cook it 6.5 minutes at 1000W. I hope that helps.

  42. Looks great, but what wattage microwave.?

  43. How do you decide if you cook for 6 or 7 minutes? Is it 6.5? Why can’t recipes be exact?

    • This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel. If your microwave is a low wattage, you may need to cook it closer to the 7 minute range. If you prefer a firmer caramel you could cook it 6.5 minutes at 1000W. I hope that helps.

  44. Want to try this recipe to make ahead for Christmas….any special recommendations for wrapping & keeping fresh? I have never attempted caramels before & this sounds so do-able!! ☺

    • Wax paper is great to wrap them in or Craft stores (such as Michaels) carry some pretty holiday or colored wrappers that would work well.

      Once wrapped, I would place them in a sealed container (or Ziploc bag) and store them in the refrigerator until gifting or sending.

  45. Saw your video on Facebook. My husband and I could eat these all day. :) Love this idea.

  46. Thank yoU Patricia!

  47. Looking foreword to trying it

  48. Great and ez.

  49. Going to make these – just curious of a couple things:

    1) best storage and how long will they stay fresh (trying to plan for holidays)

    2) can recipe be doubled?

    • I have kept them in the refrigerator for up to a few weeks and they stay fresh. I would not suggest doubling this as these cook in the microwave. It would be better to make two separate batches.

  50. Would I be able to swirl this in a fudge recipe??

  51. Can they be frozen once made?

  52. I will make these with my grand children This Thanksgiving. They love caramels , hope to make this new holiday tradition. Thank you for sharing.

  53. Made these Caramels and they were WONDERFUL!!!!

    Thank you

  54. I tried these and followed instructions to the “t” are the caramels going to very soft. They still ooze a little. Was it a fail? I can’t cut them right now I out in fridge to see if it will help. Thanks vicki

    • What is the wattage of your microwave? If your caramels are too soft, you can reheat the mixture. Once it starts to bubble, let it cook for about 40 seconds or so and then cool again. That should help thicken it.

  55. Do u book on all
    Of your receipes?

  56. Hi,
    I only have a 700 or 750 power Microwave in my apartment; can you suggest some adjustments so the caramels will come out properly?
    Thanks!

  57. I am so excited to try this recipe!! Tis the season for sharing…but I may have to keep my first batch to myself (to fully test the product, of course) ;)

    I love the fact that this easy recipe needs ingredients that we normally have on hand, and it isn’t an all-day project. Stove top candies can be time consuming.

    Thank you for sharing this recipe- as I am sure (by the looks of the reviews) my family and friends are going to love me this holiday season.

    Happy Thanksgiving to you and yours!!

  58. I can’t wait to try this recipe. We have Kati syrup in Kentucky but I have never seen corn syrup. We have clear and dark Karo syrup. My husband said Karo syrup was corn syrup. Oh well I’m definitely trying g this. That’s all I do is bake and make candy from November until the end of January. Thanks for the easy recipe.

  59. Best caramel ever! Thank you.

  60. I followed the recipe exactly, and after my batch cooled in the fridge, it was absolutely rock hard and nearly impossible to get out of the pan. Even after sitting out at room temperature for a bit, I still had to practically chisel it out. In fact, the only way I could get it out of the pan (or even get a knife through it) was to put it back in the microwave to soften it up. Needless to say, I tossed the whole thing.
    I’m so confused as to what I did wrong because it sounds like everyone has basically had great luck with it. I microwaved it for 7 minutes with a 1000W microwave. Perhaps that was too long?
    I really want to try it again because it tasted yummy….but it was clearly not the consistency it was supposed to be. I couldn’t serve them them to anyone.

    • Oh no, how disappointing!! Did you grease/butter your pan? I would suggest trying 6 minutes next time, (microwaves can vary) and hopefully it works out for you!

      • I most definitely overcooked it. I tried it again, cooked for just under 6 minutes and it was much softer. Too soft, in fact, once it sits at room temp for a few minutes. But that’s ok! At least I know what went wrong the first time. It’s still so yummy, and NEXT time I give it a try, I’ll get it just right! Third time’s a charm! ;)

  61. Franchement please

  62. I’m in uk and never seen corn syrup in shops is it under another name

    • My understanding is that it is similar to golden syrup although I haven’t tried it.

      • I didn’t have corn syrup so tried making them with the golden syrup that I brought back from the UK and they came out fabulously! My family is already asking me to make more. They are on the softer side but I’m not sure if that’s due to cook time or the golden syrup. Either way they are delicious!

  63. Can I use mapel syrup ?

  64. I believe my microwave is 1100 or 1200 watts. How long should l should cook them? Will it affect the rresults if I interrupt the cooking to check them? How can I tell when they are properly cooked, not too soft and not hard? THANKS

  65. IT IS EXCELLANT , TASTE JUST LIKE THE OLD SUGAR DADDY’S
    EASY PEASIE !

  66. we loved it ! tased just like thee old fashioned sugar daddy on a stick
    easy peasie !!!! ,will make agian .

  67. I just have one problem , it is very hard to cut .

  68. Mary L. — In Australia they call it Treacle so that may be the same in England. It’s very similar to corn syrup.

  69. Can I double this recipe?

  70. Tracle or Golden syrup is no where near karo. I found karo at an Asian store and at a health food store when i was living in Australia.

  71. Did this last night, can’t believe how easy and great it tastes! Definitely a keeper that I’ll be sharing with my friends. I added 1/4 tsp vanilla to mine for flavor and it also turned it a little darker caramel color – delicious!!!

  72. All divine – have a very sweet tooth! Looking forward to trying the caramels

  73. I’ll be trying this recipe of the Carmel as I love caramel is their enemy recipe’s for to make toffee pleaze

  74. How long can you store these

  75. What can I use when I don’t have corn syrup?

  76. Do you think it would hurt the quality if I added 1tsp. of vanilla flavoring at the start? I just finished a batch and they are yummy but I do love vanilla caramels! Great recipe

  77. I have light corn syrup…. will that be ok???

  78. Hi Holly,
    I’ve just made these and waiting for them to cool. Can I freeze these till the holidays?

  79. Soooooo much easier than the stove top version. I ended up microwaving mine for a total of 7 minutes and they were awesome! I sprinkled sea salt on some and others I dipped in melted dark chocolate (also microwaved) and then sprinkled sea salt after they cooled so the salt doesn’t melt. Thank you for this recipe. I know what I’m giving for Christmas this year.

  80. Do you have a microwave receipe for solid chocolate caramels…not simply dipped in chocolate…or how to modify this receipe. I have a receipe but its old fashioned “stir til your hands fall off” and I can’t grip a spoon or whisk that long. thanks for sharing.

  81. What ingredients can you use if your vegan

  82. What size pan???

  83. If I use regular, salted butter, can I just omit adding the 1/4 tsp. salt and the results will be the same? (I don’t buy unsalted butter…so, it would be an extra cost for me to purchase this item)
    Please reply Thanks!

  84. How could this be made into a caramel sauce? Cook less?

  85. So I made these today and they taste great, just off of the spoon. So I have let them cool and they are a hard like a hard candy. Any idea as to how to get it out of the glass dish now, it doesn’t seem to want to let go.

  86. Have you ever tried this recipe with dark brown sugar? These look sooo yummy!

    • Hmm, I think dark brown sugar sounds like a delicious substitution if you like the flavor compared to light brown sugar!

  87. I cannot wait to try these. I was just wondering how you know when they are done? If I stir every 90 sec. What tells me that they are done? Thank you so much!

    • What wattage is your microwave? 1000W microwave will need about 6 minutes.

      • So, the concept of the differences in wattage & cooking time is that if I cook it a little longer, they’ll be a little firmer, right? I didn’t look at my microwave, but I did 6 minutes, and they ended up rather soft & pliable. Let them sit out for a bit and they just melded into each other. Had to try to get them cut right out of the fridge.

        Hubby didn’t really care for them (I liked them), but people at work thought they tasted great. I did sea salt on some, chocolate drizzle on some (didn’t stay on very well) & left the rest plain. I found that plastic wrap actually worked pretty well too. Even when they softened, it didn’t stick.

  88. I just got done making these, and they are fantastic!! Thank you so much for the easy recipe, I had no trouble at all, these will be a hit at work and in Christmas gifting ! Great recipe !

  89. Hi, I added 1 tsp of vanilla extract after taking out of the microwave, stirred it up really quick before I poured it in the pan. It gives the caramels a little more depth of taste.

  90. How long do u think the Carmel would keep?

  91. I want to make these. I have a 1000 watt microwave. Is there a way to know if the Carmel is cooked enough at 6 minutes? Also, is it essential to do the stirring every 90 seconds?

  92. I made these and used salted butter so left out the salt and they turned out great. I cooked for 6 minutes 15 seconds. The sea salt on top tastes great! I melted a dark chocolate bar and dribbled on top but wouldn’t suggest to use that as I had trouble getting the chocolate to harden. Maybe chocolate almond bark would work better? Otherwise I would use just salt on the soft and chewy caramels. I will definitely make again. I used an 8 X 8 plate which has a little dip in which worked perfect.

  93. Wow! The moment I tried one of these delicious caramels I had a flood of childhood memories rush over me. Thank you for sharing, I have found my new favorite caramel recipe, and the bonus is it takes less than 10 minutes from prep to pouring.

  94. Do you pack the brown sugar?

  95. Hi I love easy recipes! So..can salted butter be used? Thank you..

  96. Thank you for this recipe! So easy! I poured my hot caramel into mini muffin tins. Now I have cute tiny caramel pucks!

  97. If I double the recipe how long should I cook them in the microwave?

  98. Hi, Are you able to substitute the condensed milk for heavy cream? Thanks :)

  99. made this carmel recipe exact and they came out too hard and stick to teeth. What did i do wrong? : (

  100. I have a 1600w microwave. My hubby and I read all the comments on cooking time and decided to do 5:30, they turned out perfectly! Thank you for this recipe, I can’t wait for my family back in Michigan to enjoy them!

  101. Holly,
    Below is a link on how to make corn syrup… Just saw that some ppl were having trouble finding it in some countries… Hope it works well, I’m goin to try it after things slow down around here..lol.. Christmas time is crazy here

    https://www.google.com/amp/www.thriftyfun.com/tf/213/62042-amp.html?client=ms-android-motorola

  102. If I double the recipe, should I cook for the same amount of time…thank you

  103. I need the recipe for the microwave caramels please!!!

  104. I’m not sure what I did wrong, but this recipe was a big flop for me. I microwaved for 6.5 minutes. They stuck like glue to the buttered pan, and were way too soft. They didn’t keep their shape. Disappointed.

  105. My caramel never set? :( Super disappointing since I made 3 batches that I needed to through away. :(

  106. I’ve never made candy before, so I liked the simplicity of your recipe. I have a 1750-watt microwave, and I followed your instructions except I only waited 60 seconds before stirring, After 6 minutes, I had to google “homemade caramel too hard”! I learned that ah, if you cook the caramel too hot, it sets up too hard. Good to know! I then remade the recipe (since I still had 1/2 can of sweetened condensed milk, why not), and set the microwave to 50% power for 2 90 second intervals and 60% power for 2 90-second intervals (since your 1000-watt has 57% less wattage than a 1750-watt) and redid it. This time it worked out perfectly! Yay me! The bowl was much easier to clean this time! My husband is now trying to come up with someone we don’t like to give that hard as a rock candy to….

  107. Thanks for sharing very good recipes

  108. I made this recipe this afternoon & it turned out great.

  109. In my country we have not corn syrup Honey is possible ? Kisses Luly from Argentine

  110. I needed caramel to make caramel filled chocolates and these worked perfectly. So soft and good. I have a 1200w microwave so set at 80% power. I used Carnation caramel flavored sweetened condensed milk. Next time Ian going to make it with the chocolate flavored condensed milk.

    • I have never seen this flavored condensed milk, but I am going to do a quick google search to see where I can get it. That sounds like a fantastic addition to these caramels Sharon!

      • Sorry, I said Carnation but it is actually Eagle Brand for the caramel and chocolate flavored sweetened condensed milk. I got ithem at Walmart.

  111. I was wondering, if I could use dark corner syrup?

  112. I tried this one and read the recipie wrong. I used corn oil instead of corn syrup. It kind of worked and looked and smelled like carmels. But it was really greasy. Too greasy to enjoy. Made a good laxative. I think after 5 years, I am ready to try again.

  113. I am now trying to figure out how to get this into my apple pie moonshine……..mmmmm Carmel apple pie shine

  114. Hi there!
    I made these yesterday & I don’t think I probably cooked them long enough because I can’t seem to cut them neatly–a little gooey. They taste delicious though! Do you have any tips on how to cut them? I’m considering just pulling pieces off & rolling them like dough.

    • I have made this recipe several times and never had trouble cutting them. If you pull them apart as you suggest I would love to hear how it works for you.

  115. Hi,  has anyone made these ahead of time and froze them? Where they still soft and chewy after unthawing?? I’m looking too make a bunch for my wedding but would like too do it ahead of time and freeze.  
    TIA

  116. Was great but stuck in buttered dish. How do I get these out without a gooey mess?  Or not able to get out. Should I use wax paper or aluminum foil in dish so I can plop them out?  I ended up heating it to soften and made individual candies in wax paper but it was hard since it didn’t cut right. A lot was on my spatula and knife. Would this be better to just take spoonfuls to put on the paper to wrap when it’s still soft?  Thanks!

  117. This

    Rating: 4.5
  118. Never made caramel before. This was so easy! I think I cooked it a little too long, it’s firmer than I wanted. Next time 6 minutes or less. I also added walnuts at the end. Terrific recipe!

    Rating: 5
  119. Can this be cooked on the stove instead of microwave?

  120. Anyone try melting some chocolate chips in this for a chocolate caramel?

  121. Yes and they were amazing! Thank you so much for the simple way to make delicious caramel. I want to double the batch and hoping cook time of 6 minutes will still work. We’ll see ;)

    Rating: 5

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