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.
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Recipe Adapted from Food.com
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! ;)
I’m so glad Rachel! It can be tricky because even microwaves with the same wattage seem to vary. :)
Best caramel ever! Thank you.
You’re so welcome, glad you loved them!
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.
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!!
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!
I have found a microwave conversion calculator here.
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!
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.
Do u book on all
Of your receipes?
I do not have a printed book at this time.
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.
Made these Caramels and they were WONDERFUL!!!!
Thank you
I’m so glad you loved them Jessica!
I will make these with my grand children This Thanksgiving. They love caramels , hope to make this new holiday tradition. Thank you for sharing.
You’re welcome, Debra! I really hope that your grandkids enjoy the caramels! :)
Can they be frozen once made?
I have not frozen these caramels before however I have kept them in the refrigerator for up to a few weeks.
Would I be able to swirl this in a fudge recipe??
I haven’t tried it. If you’d like a softer caramel you might like to reduce the cooking time slightly.
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.
Great and ez.
Looking foreword to trying it
Thank yoU Patricia!
Saw your video on Facebook. My husband and I could eat these all day. :) Love this idea.
Thank you Kimberly! :)
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.
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.
Looks great, but what wattage microwave.?
This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel.
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.