Easy Microwave Caramels

This post may contain affiliate links. Please read my disclosure policy.

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!
caramels made in the microwave with salt on top some wrapped in paper

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.

caramels made in the microwave sprinkled with salt on top

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).

caramels made in the microwave with chocolate drizzled overtop


6 minute caramels laid out on parchment paper
4.52 from 27 votes
Review Recipe

Microwave Caramels

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 36 caramels
Author Holly N.
Course Candy, Dessert
Cuisine American
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!


  • ¼ cup unsalted butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup corn syrup (Karo Syrup)
  • ¼ teaspoon salt
  • ½ cup sweetened condensed milk
Optional Toppings
  • Salt
  • Chocolate

Follow Spend with Pennies on Pinterest


Note: This mixture gets VERY hot. Ensure there are no children underfoot when you make this.
  • 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).
  • Microwave on high for 6-7 minutes, stirring every 90 seconds.
  • Pour into a small buttered dish and allow to cool completely. Cut into small squares.
  • If desired, drizzle with chocolate and a sprinkle of sea salt.

Recipe Notes

This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel.
Nutrition calculated without salt or chocolate garnish.

Nutrition Information

Calories: 60, Carbohydrates: 11g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 25mg, Potassium: 19mg, Sugar: 11g, Vitamin A: 50IU, Vitamin C: 0.1mg, Calcium: 16mg
Keyword microwave caramels

Here are a few more recipes you’ll love

Decadent Caramel Sauce *

Sweetened Condensed Milk Caramel *

Caramel Apple Cheesecake *


More dessert recipes


Recipe Adapted from Food.com
caramels made in the microwave with salt on top with a title
caramels made in the microwave with salt on top and chocolate with a title

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

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!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have been wanting to try this for so long. Followed recipe. Kept boiling up in microwave and I kept taking it out and stirring it. Poured out to cool, drizzled with melted dark chocolate and sea salt. Stuck it in freezer! My family went crazy. Such a great and easy treat.

  2. Um… my Caramels almost set on fire they were burnt and it took me almost 30 mins to wash the dish because everything was stuck!1 star

    1. Oh dear, I am not sure what happened Madhav. We made this recipe in a 1000W microwave. Is your microwave a higher wattage? If so, that could cause them to overcook and burn.

  3. I wanted to use this as filling for my turtle pie, rather than have to buy and unwrap 1 million little caramel squares. I hate creating so much extra garbage. I made this the first time and didn’t have any corn syrup, so I just used extra brown sugar and that turned out more like a flaky harder filling which definitely still worked out for the pie. Then I followed the recipe exactly the second time and it turned out amazing! (also for pie filling) Thank you so much. I know nothing about making candy so this is a perfect recipe for me!5 stars

  4. I made these caramel this evening. Do I cool them in the fridge first and then cut them after chilling into squares or do I cut them first while they are still pliable, and then wrap them? I want to give them as gifts so I doubled doubled the the recipe !

    1. Hi Mel, you will want to let them cool completely before slicing them into squares (See step 3). Hope you enjoyed them!

  5. So good! I microwaved mine for 7 minutes to make them a little more firm. My family and I thought they were perfect!

    -note make sure you are using a microwave safe GLASS dish. Mic safe plastic will still melt due to the high temperature of the sugar and butter!5 stars

    1. Hmmm, that’s not fun Kathy. 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. Or other readers have popped theirs in the freezer with success.

    2. I cooked mine for 7 minutes instead of 6 since people were saying they were too soft. They turned out perfect! Nice soft chewy texture not gritty and perfect to cut!5 stars

  6. What I’m reading in the comments are the issues I’ve had making caramels in a microwave by time—things like humidity level, moisture content of ingredients, and microwave power level can all affect the time necessary to cook to the right consistency. I’ve found the best thing to do is to use an instant read candy thermometer to start checking at stirring stops beginning at about the 5 minute mark. Then you can stop when you hit the soft ball stage (236-240 deg), rather than at 6 or 7 minutes, just guessing if it’s done.

    1. This is exactly what I was looking for! I doubled the recipe to do some candy apples but I wasn’t too sure how long to cook them for. Thankfully I have a Digital thermometer so I can check rather than guess. Thank you!5 stars

  7. So easy to make and sooooo delicious! How long do you think the will last if stored in an airtight contained? I’d like to get a jump on making them for Christmas gifts.

  8. Happy Holidays, Holly!

    Darn, I knew I should have paid more attention in math…… I have the opposite problem with microwave wattage; I have a small one; 750 watts (my kitchen in only 60 sq/ft). Anyway, would I be correct in figuring I need to zap mine for 8 to 9 minutes; stirring every 90 secs?

  9. Holly! I just finished making these! They are so easy and delicious! I have a 1200 watt microwave so after reading previous comments I reduced my power to 80% and cooked for 6 mins stirring every 90secs. I didn’t have a 8×8 pan so I used a loaf pan. I refrigerated mine for an hour prior to cutting!
    They are perfect! Not too sweet and oh so delicious!

    Thank you!
    ~kim5 stars

  10. I just wanted to say I made this recipe and I didn’t have karo syrup so I used regular pancake syrup. It altered the flavor but they worked perfectly! They taste just like werthers caramels! For anyone wanting a different flavor it’s an idea. I have made them with karo as well and they’re amazing both ways!5 stars

  11. These were great, but so soft! They didn’t want to hold their shape. So, I ended up freezing them, then coating them with chocolate. That was great! Chewy caramel encased in chocolate. Yum.4 stars

  12. ’ve been making homemade caramels for years and this is SOOOO much easier. And just as yummy. I did 8 minutes on high. I watched the color and the boiling level to match what I’ve done in the past over the stove. I also added a teaspoon of vanilla since ive been adding that in my traditional recipe. They turned out perfect!5 stars

  13. I’ve been making homemade caramels for years and this is SOOOO much easier. And just as yummy. I did 8 minutes on high. I watched the color and the boiling level to match what I’ve done in the past over the stove. They turned out perfect!

  14. I made in batch that turned out great. Second batch I added VANILLA EXTRACT. BIG MISTAKE!
    It won’t set up. It’s like…idk what… Thick goo.
    I put it in the fridge & it got too hard. I thought a third batch mixed with the second batch would firm up the two.
    Ugh… & Sigh… It still isn’t firming up. I put the mixture in the fridge & am waiting to see what happens.
    I’m sure the vanilla extract messed it up. The citric acid or the sodium benzoate was the culprit.5 stars

  15. So I made these today. Not sure what I did wrong but they were soooo sticky that I couldn’t get them out of the well greased glass pan. I put them In The fridge to help cool. But even still cold they were soooo sticky. Placed them on wax paper and couldn’t get them off. Please help me if you can. And let me know what I did wrong. Thanks 

    1. Hi! to keep caramel from becoming too sticky, add a little more sweetened condensed milk and cook or microwave it a little longer. Hopefully it turns out next time!

  16. I’ve made this several times and I LOVE the taste and consistency I get. I want to make a large batch to divide and give away, obviously the method here isn’t really meant for that. Do you perhaps have a stovetop friendly version that would allow me to double or even triple this recipe?

    1. 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.

    1. If you are in the UK it will be called golden syrup. Corn Syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. You can usually find it in the baking aisle. I hope this helps Marie!

  17. This is the second year I have made this recipe!!! I LOVE THEM, & THIS RECIPE IS SO EASY!!!!! My microwave is a 1000 Watt, following the recipe exact was perfect. I made them at my sister’s in an 1100 Watt this year. The 1st batch I did in (4) – 90 second intervals, they weren’t as soft as i like them so the next batches, I did (4) – 85 second intervals, & they were PERFECT!!!!! THANKS FOR THIS RECIPE!!!!5 stars

  18. Very easy to make and tastes great. Mine didn’t set up as much as it should. You take a bit out and it flows back in after awhile. What happened?3 stars

  19. I made these last weekend as a test run before Christmas. They were amazing and loved by my entire family. Based on the comments and my microwave I cooked them for 5 minutes and they came out perfect!
    I want to make a double batch for Christmas. Can I double the recipe w/out any issue other than modifying the cook time?5 stars

  20. Easy, Yummy, and Fast. Other recipes I found looked so daunting. To think I would need hours, equipment, and possibly a degree was really off putting. I was thrilled to find this one and delighted with my results. *I used condensed sweetened coconut milk- perfect!5 stars

  21. So i followed recipe to a T. One batch crunchy like peanut brittle next so chewy your jaw hurts after eating one square ? What went wrong ?

  22. Tried this but they came out very hard. They taste good still but have chewed like a hard candy. What did I do wrong?

  23. It may be my microwave, but I put it in for 4 intervals of 90 seconds (6 minutes) and it turned out rock-hard and a much darker brown than shown in the recipe. If you have a higher-wattage microwave, I would suggest only cooking your caramel for 4.5 minutes. However, it tasted good, if a bit burnt.3 stars

  24. I haven’t made these yet- but can I use these for caramel sauce to pour over apples?  Also if I don’t have sweetened condensed milk can I use evaporated milk?

  25. 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 ;)5 stars

    1. I have only made this as written. I’m sure it would work I just don’t know how long it would take to get to the right consistency.

  26. 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!5 stars

  27. 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!

  28. 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.  

  29. 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.

    1. 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.

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

  31. 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.

  32. 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.

    1. 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!

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

  33. 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….

  34. 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.

  35. 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!

    1. I’m so glad they worked out for you! Thank you for sharing your time in a 1600W microwave! Merry Christmas to you and your family!

  36. 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.

  37. 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.

      1. Hello Holly,

        I’ve tried the recipe and it tastes really good. However the caramels are too chewy and not presentable for Christmas treats. Do you know if I can put the caramel back in the microvave to liquidity it again?



  38. 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?

  39. 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.

  40. 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 !

  41. 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!

      1. 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.

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

  42. 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.

  43. 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!

  44. 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.

    1. I don’t have a chocolate caramel recipe. I’ve only made this recipe as written so can’t say for sure how to modify it. If you do try it, please let us know how it works out for you!

  45. 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.

  46. 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

  47. 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!!!

  48. 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.

  49. 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

      1. 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!

  50. 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.

    1. 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!

      1. 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! ;)

  51. 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.

  52. 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!!

  53. 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?

      1. So random, but I found your recipe the other day and I’ve been looking through the comments to find the best tips for making these and I love that at least 3 years have gone past and you’re still answering questions people leave you! Wonderful!

        1. Aww, thank you Meghan! I try to help as much as I can to make sure the recipes are turning out for everyone! :) Wishing you and your family a wonderful holiday.

  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

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

  56. 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?

    1. 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.

  57. 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!! ☺

    1. 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.

    1. 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.

  58. 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.

    1. 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.

  59. 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?

    1. 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.

  60. 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

  61. 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.

    1. 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.

      1. 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.

  62. 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.

  63. 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.

    1. 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!

  64. 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?

  65. 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!5 stars

  66. 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.

  67. 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.

    1. I had the same problem. Now I have a large tub of carmel goop. I guess we can warm it up and put it in coffee or over icecream.

  68. 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!,

    1. 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.

    2. Wow, wish I knew honey worked before I went & bought corn syrup today (making tomorrow)! Much healthier option, so I’ll try a batch of each & see which I like best!

  69. 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??

    1. 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

        1. How did it turn out with salted butter? That’s all I generally use and was wondering if you could just leave out the salt and use it.

  70. 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.

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

    1. 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! :)

  72. 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! :-) :-) :-)

    1. Hi,

      In Australia corn syrup is sold as Glucose syrup. They are the same thing in every way except thickness. From what I can tell from my online readings you can mix a little water in Glucose syrup to thin it out but you don’t really need to for most recipes.

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

    1. 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!

      1. 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! :)

      2. 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.

  74. 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!

    1. 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.

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

    1. 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!

      1. 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

        1. 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!

          1. 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)?

          2. 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).

          1. 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

        2. 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.

  76. 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

    Cami @ TitiCrafty by Camila

  77. 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!

  78. Oh man! The joy of caramel without the trouble of stirring and stirring and stirring!