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!
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.
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).
Ingredients
- ¼ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup corn syrup (Karo Syrup)
- ¼ teaspoon salt
- ½ cup sweetened condensed milk
Optional Toppings
- Salt
- Chocolate
Instructions
- 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.
Note: This mixture gets VERY hot. Ensure there are no children underfoot when you make this.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Candy, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Here are a few more recipes you’ll love
Sweetened Condensed Milk Caramel *
Recipe Adapted from Food.com
Caramels just wonderful.Hope you send many more recipes.THANK YOU.
Easy to Find great recipes
Thank you Pat!
Can you use salted butter? What will happen if I do? Thanks, Heather
I have only made this recipe as written.
Do you think you could make caramel apples with this recipe? Maybe let it set a bit before covering the apples?
I think that sounds delicious!!
Why use unsalted butter; what about using salted butter?
If you prefer a little salt in your caramels, by all means try it with salted butter. It will be yummy!
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.
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
LOL! Enjoy Michelle!
My coworkers now want to pay me to make them for them. I guess they are good!
LOL! So glad they loved them!
How do you wrap these? I tried wax paper, but they stuck to it.
Thank you,
Tina
Parchment paper is the best choice.
I purchase a product called non stick aluminum foil. The dull side of the foil works wonders for many different applications and the caramel does not stick whatsoever. Reynolds Wrap – non stick Other companies make a similar product.
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.
I’m so glad these were a hit with all of your coworkers! I love these dipped in chocolate too!
If you topped it with Salted Peanuts, you could have a bite sized Payday bar. Sounds good to me. :)
Hi l just want to know how long can they be kept outside at room temp.
As long as it’s not extremely hot they should be fine for a few hours.
Absolutely delicious!!!!! Thanks for sharing.
So glad you enjoyed it!
How Long did it take for your Carmels to cool?
About 30 minutes to cool completely.
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.
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!
This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel.
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?
1 & 1/4 cup granulated sugar, melted into 1/4 cup of water can be substituted for corn syrup.
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!
How long do they take to cool!?! They are sitting on my counter and I just want to eat it already!
About 20-30 minutes to cool. :)
Just made these , very good . I sprinkled them with sea salt