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Microwave Caramels
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Microwave Caramels {For 1100-watt microwave}

Ridiculously easy, these classic caramels can be made in minutes in your microwave.
Prep Time10 mins
Cook Time7 mins
Resting Time1 hr
Total Time1 hr 17 mins
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

  1. I have only tested this recipe using an 1100-watt microwave. The recipe will need to be adjusted for other wattage microwave ovens.
  2. 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.
  3. Do not double this recipe. Doubling affects the cooking times and it is difficult to adjust the times correctly.
  4. 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.