There are some things that almost seem too good to be true. When one of my patients gave me this incredibly simple recipe for microwave caramels, I couldn’t believe that they would actually work, but I was so wrong! They are wonderful and so, so easy. (Seems to me I said pretty much the same thing about that Microwave Peanut Brittle recipe…).

These caramels are soft and delicious and perfect. They are everything I could ever want in a caramel. I can’t make myself stop eating them. And since they are so easy to make, I could just keep on making them and eating them until my hips wouldn’t fit through the doorway.

I keep saying how easy these are to make, and I really mean it. I almost felt like I was somehow cheating when I made them because I didn’t have to stand over a pot and stir and time and stir and test and stir and watch the thermometer. Then to have my very first batch of microwave caramels turn out so well was just plain ole eery. Who does that?

I wish that I could thank that patient who gave me this recipe. I wish that I could sit and chew on caramels and talk to her about things not related to orthopedic surgery. That would be fun.

Note: Do not double this recipe. Doubling affects the cooking times and it is difficult to adjust the times correctly.

A note about sugary or grainy caramels: If you find that your caramels are sugary or grainy, it is because sugar crystals were reintroduced to the caramel candy after it was cooked. The uncooked sugar causes sugar crystal regrowth in the finished product. To prevent this from happening, during the stirring processes, be careful to scrape the sides of the bowl well so that all of the sugar crystals are cooked with caramel. An alternate process for controlling sugar crystal regrowth can be found on the recipe Caramel Butter Sauce. It involves brushing the sides of the bowl with a wet brush during the stirring process.

Print Recipe

Microwave Caramels {For 1100-watt microwave}

Ridiculously easy, these classic caramels can be made in minutes in your microwave.

Prep Time10

Cook Time7

Resting Time1

Total Time1 17

Servings: about 40 candies

Author: Terri @ that's some good cookin'

Ingredients

1/2 cup butter, real butter, not margarine
1/2 cup light corn syrup, I have achieved best results using Karo brand corn syrup (do not use dark corn syrup)
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup sweetened condensed milk, NOT evaporated milk
1 teaspoon vanilla
1/2 cup chopped nuts, optional

Instructions

Line either an 8 x 8 baking dish or a 9 x 5 loaf pan with foil. Butter the foil. Note: An 8 x 8-inch pan will give a thinner candy; a 9 x 5-inch loaf pan will give a thicker candy.
Melt butter in large microwave-safe bowl. (I used a large Pyrex bowl.)
Stir in Karo syrup, both sugars, and sweetened condensed milk. Mix until most of the sugar is dissolved.
Microwave on high for 3 minutes for softer caramels, or 3 1/2 minutes for firmer caramels. Using hotpads, carefully remove bowl from microwave. Be careful, it is very hot!
Stir down and scrape sides of bowl.
Microwave on high 3 minutes (for softer caramels or 3 1/2 minutes (firmer caramels). (This will be soft ball stage.) Using hot pads, remove from microwave and stir in nuts (if using) and vanilla.
Pour immediately into buttered dish and refrigerate until set, about 1 hour.
Remove from refrigerator and allow to come to room temperature before cutting. The caramels can be left plain or decorated by dipping them in chocolate and then in chopped nuts, sprinkles, etc. Wrap each candy piece in wax paper.

Notes

I have only tested this recipe using an 1100-watt microwave. The recipe will need to be adjusted for other wattage microwave ovens.
Be very, very careful when handling the hot bowl. Always use hotpads to protect your hands. Make sure that your environment is safe from children and pets.
Do not double this recipe. Doubling affects the cooking times and it is difficult to adjust the times correctly.
A note about sugary or grainy caramels: If you find that your caramels are sugary or grainy, it is because sugar crystals were reintroduced into the caramel candy after it was cooked. The uncooked sugar causes sugar crystal regrowth in the finished product. To prevent this from happening, during the stirring processes, be careful to scrape the sides of the bowl well so that all of the sugar crystals are cooked with caramel. An alternate process for controlling sugar crystal regrowth can be found on the recipe Caramel Butter Sauce. It involves brushing the sides of the bowl with a wet brush during the stirring process.

Line either an 8 x 8-inch dish or a 9 x 5-inch loaf pan with foil. Rub butter over the surface of the foil.

Melt the butter in the microwave.

Add in the sugars, sweetened condensed milk, and corn syrup.

Stir until the ingredients are well combined and the sugar is mostly dissolved.

Place bowl in the microwave and cook, on high, 3 minutes for softer caramels OR 3 1/2 minutes for firmer caramels. The caramel will be hot and bubbly. Protect your hands— use hotpads! Do not touch the bowl with your bare hands.

Stir and scrape the sides the sides of the bowl. Return to the microwave and again cook on high 3 minutes for softer caramels OR 3 1/2 minutes for firmer caramels.

Please, please, plase be careful of the extremely hot bowl. The caramel will be even more bubbly and will be at the soft ball stage.

Add the vanilla.

The caramel mixture will bubble vigorously as the vanilla is stirred into it. Steam will rise from the vanilla, so please continue to be careful.

Immediately pour the caramel mixture into the prepared pan. Put in a cool place to allow the candy to get firm. Although the recipe calls for the candy to be put in the refrigerator, I have found that I then have to allow the candy to come to room temperature before it will be soft enough to cut well.

Lift the candy from the dish, using the foil as handles.