Soft, buttery, melt-in-your-mouth caramels made in just six minutes. This microwave caramel recipe is a lifesaver when I want a quick homemade treat without sacrificing that classic caramel flavor and chewy texture.
Why You’ll Love This Recipe
I love how fast and simple these caramels are to make. There's no need for a candy thermometer or long hours stirring over a hot stove. I just mix the ingredients, microwave, stir occasionally, and I’m rewarded with rich, golden caramels. These are perfect for gifting or snacking, and I can even add variations to customize the flavor.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Butter
- Granulated sugar
- Brown sugar
- Corn syrup
- Sweetened condensed milk
- Vanilla extract
Directions
- I combine the butter, granulated sugar, brown sugar, corn syrup, and sweetened condensed milk in a large microwave-safe bowl.
- I microwave the mixture on high for six minutes, stopping to stir every two minutes.
- Once it’s bubbling and smooth, I remove the bowl carefully (it’s hot!) and stir in the vanilla extract.
- I pour the mixture into a greased or parchment-lined baking dish and let it cool at room temperature.
- After it sets, I cut the caramel into small squares and wrap them in wax paper if I’m storing or gifting them.
Servings and timing
This recipe makes about 40 bite-sized caramel pieces. It takes only 6 minutes of microwave cooking time, with an additional 1–2 hours for the caramels to fully cool and set.
Variations
- I sometimes sprinkle sea salt on top before the caramels cool for a salted caramel twist.
- For a festive flavor, I add a pinch of cinnamon or pumpkin spice.
- I’ve also stirred in finely chopped nuts like pecans or almonds for texture.
- A drizzle of melted chocolate on top makes them extra indulgent.
Storage/Reheating
I store the caramels in an airtight container at room temperature for up to 2 weeks. If it’s warm in my kitchen, I refrigerate them to prevent melting. I don’t recommend reheating caramels, but if they get too firm, I let them sit at room temperature for a few minutes before eating.
FAQs
How do I know the caramel is done after microwaving?
I look for a rich golden-brown color and a smooth, bubbly texture. It thickens slightly as it cools, so I don’t worry if it’s a bit runny when hot.
Can I double the recipe?
Yes, I double it often, but I use a very large microwave-safe bowl and microwave in increments, stirring well to prevent overflow.
Can I make this without corn syrup?
Corn syrup helps prevent crystallization and keeps the caramels smooth. I haven’t found a substitute that gives the same texture, so I stick with it for best results.
Why are my caramels too soft or too hard?
Microwave power varies. If they’re too soft, I microwave for an extra 30 seconds next time. If too hard, I reduce the time slightly.
Can I use this caramel as a sauce?
This recipe sets into chewy caramels. For sauce, I use a stovetop method with more cream and less cook time.
Conclusion
These Six Minute Caramels are my go-to when I need a fast, satisfying homemade sweet. They’re easy to make, taste incredible, and are always a crowd-pleaser. Whether I wrap them up for a gift or stash them for myself, I know I’ll be making these again and again.
Six Minute Caramels
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 15 minutes
- Yield: 40 caramels
- Category: Candy
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Description
Soft, buttery, melt-in-your-mouth caramels made in just six minutes using a microwave. Perfect for quick homemade treats or gifting.
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup corn syrup
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Combine butter, granulated sugar, brown sugar, corn syrup, and sweetened condensed milk in a large microwave-safe bowl.
- Microwave on high for 6 minutes, stopping to stir every 2 minutes.
- Remove carefully and stir in vanilla extract.
- Pour mixture into a greased or parchment-lined baking dish and let cool at room temperature.
- Once set, cut into small squares and wrap in wax paper if desired.
Notes
- Microwave power may vary; adjust cooking time slightly for desired firmness.
- Sprinkle sea salt before cooling for a salted caramel version.
- For added flavor, mix in cinnamon, pumpkin spice, or chopped nuts.
- Store in an airtight container at room temperature or refrigerate in warm conditions.
Nutrition
- Serving Size: 1 caramel
- Calories: 60
- Sugar: 7g
- Sodium: 20mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
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