Ten Minute Microwave Caramels
Homemade caramels made entirely in the microwave in under ten minutes, featuring a smooth, buttery center balanced with corn syrup and brown sugar for classic caramel flavor. This no-thermometer approach uses microwave timing instead of temperature monitoring, making it accessible for beginners. Serve as gifts wrapped in waxed paper, after-dinner treats, or dessert toppings. The microwave method eliminates candy-making equipment while delivering creamy results comparable to stovetop versions.
Ingredients
Instructions
- 1
Butter an 8-inch square pan or 9x5 inch loaf pan for thicker caramels; optionally line with foil and butter it.
- 2
Microwave butter in a large microwave-safe bowl for about 1 minute until melted.
- 3
Stir in corn syrup, light brown sugar, white sugar, and sweetened condensed milk until most sugar dissolves.
- 4
Microwave on high for 3 minutes 5 to 15 seconds; start with the shorter time for softer caramels.
- 5
Remove, stir and scrape down the sides.
- 6
Microwave on high again for 3 minutes 5 to 15 seconds.
- 7
Stir in vanilla and pour immediately into the prepared pan.
- 8
Cool for several hours until set, then cut into squares and wrap in waxed paper.
Tips
Start with 3 minutes 5 seconds rather than the longer time; slightly soft caramels are preferable to hard, brittle ones that are difficult to chew.
Line the buttered pan with foil and butter the foil for easier removal; caramels release cleanly and cleanup is minimal.
Wrap finished caramels individually in waxed paper or parchment to prevent sticking together and for easy storage or gifting.
Good to Know
Keep in an airtight container at room temperature up to 2 weeks. Separate layers with parchment paper to prevent sticking.
Make up to 5 days ahead; store wrapped or in an airtight container. Unwrap just before serving.
Serve at room temperature as standalone candies, alongside coffee or tea, or chopped over ice cream and desserts.
Common Mistakes
Do not skip the initial shorter microwave time to avoid overcooked caramels that become hard and difficult to eat.
Do stir immediately after microwaving to distribute heat evenly and prevent the bottom from setting too quickly.
Do pour into the pan immediately after adding vanilla to prevent the mixture from cooling and thickening in the bowl.
Substitutions
FAQ
Can I make these on the stovetop instead?
Yes, combine all ingredients except vanilla in a heavy-bottomed saucepan over medium heat, stirring constantly until the mixture reaches 240F on a candy thermometer, about 10-15 minutes. Remove from heat, stir in vanilla, and pour into the prepared pan.
What if my caramels are too soft after cooling?
Place the pan in the refrigerator for 1-2 hours to firm up. If still soft, microwave the caramel mixture for an additional 30-60 seconds, then repour. Conversely, if too hard, reduce the second microwave time by 5 seconds in your next batch.
How long do homemade caramels keep, and can I freeze them?
Wrapped caramels stay fresh at room temperature for up to 2 weeks. Yes, you can freeze wrapped caramels for up to 3 months in an airtight container; thaw at room temperature for 30 minutes before unwrapping to prevent condensation.