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Microwave caramels are the easiest way to make soft, chewy, buttery homemade candy in just a matter of minutes, no candy thermometer, no stovetop, no stress. With simple ingredients like butter, sugars, light corn syrup, and sweetened condensed milk, these caramels melt together into a smooth caramel mixture that tastes just like classic old-fashioned caramel candies. Pour it into an 8-inch pan lined with parchment paper, add a sprinkle of sea salt, let it cool, and you have the perfect treat for gifting, snacking, or adding to your holiday dessert trays.
My Decembers are crazy busy, which is why I love foolproof recipes like this one. Everything is made in a large microwave-safe bowl, stirred between intervals, and ready to cut once fully set. It’s the perfect recipe if you want homemade candy without the stress, and honestly, once you try it, you’ll want to make a double batch for Christmas gifts and freezer treats.
Since you’re here for easy candy ideas, you might also love my Chocolate Caramel Pretzel Bark, Saltine Christmas Crack Toffee, or Rolo Pretzel Turtles. They’re all super simple and are great for holiday gifts!
Let’s Chit Chat!
Okay, so I have to be honest… I did not expect this recipe to work this well. I made my first batch on a busy weekday when I had zero time and a crazy craving for buttery caramels. I tossed everything into a bowl, and microwaved everything.
Six minutes later I poured the most gorgeous, glossy caramel into my prepared pan, sprinkled sea salt, and let it rest on my counter. When I finally cut into it with a sharp knife, I realized I had just found my new go-to foolproof Christmas gift recipe. These really feel like the perfect recipe for the holiday season, minimal effort, maximum payoff.
And yes… sometimes I dip them in chocolate or add chopped nuts, because why not?? The possibilities are endless!!
Why You’ll Love These Microwave Caramels
- Keeps well in an airtight container for weeks.
- No candy thermometer required. Seriously, none.
- Ready in a matter of minutes using simple pantry ingredients.
- Soft, chewy, buttery caramels with a perfect texture.
- Uses just one microwave-safe bowl and one baking dish.
- Perfect for holiday gifts, party trays, or cookie boxes.
- This is a foolproof recipe, ideal for beginners.
Why This Microwave Caramel Recipe Works
- Corn syrup prevents crystallization
- Sweetened condensed milk creates a creamy, chewy texture
- Microwaving in intervals ensures even heating
- The soft-ball test guarantees accuracy without a thermometer
- Learn more about the soft-ball stage when making candy here.
Ingredients For These Caramels
Scroll to the recipe card for exact measurements.
- Unsalted butter, melted
- Light corn syrup
- White sugar
- Light-brown sugar
- Sweetened condensed milk
- Vanilla bean paste (or vanilla extract)
- Salt and the optional sprinkle of sea salt for topping
These simple ingredients create a smooth caramel texture without any special tools.
How to Make Microwave Caramels
- Prepare your pan – Line an 8-inch pan with parchment paper or wax paper, or lightly grease it.
- Combine ingredients – Add melted butter, light corn syrup, white sugar, light-brown sugar, and sweetened condensed milk to a large microwave-safe bowl. Stir well.
- Microwave the caramel mixture – Microwave on high for 6–7 minutes, stirring every 2 minutes.
- Different watt microwaves may need slightly different cooking times.
- Use hot pads when removing the bowl, it gets VERY hot.
- Soft-ball stage test – Drop a bit of the caramel into ice water. If it forms a soft, pliable ball, it’s done.
- Add flavor Stir in vanilla bean paste or vanilla extract.
- Pour & cool Pour the caramel mixture into your prepared pan, sprinkle with sea salt, and allow it to cool at room temperature for about 2 hours.
- Cut and wrap Use a sharp knife greased with butter to cut clean squares. Wrap individually in wax paper for gifting or store in an airtight container.
Troubleshooting Microwave Caramels
- Caramel mixture separating? Didn’t stir enough between intervals.
- Sticky top of the caramel? Humidity or slightly undercooked. Let sit uncovered at room temperature 1–2 hours before cutting.
- Knife sticking when cutting? Use a sharp knife coated in butter or sprayed with oil.
Tips & Tricks
- Use wax paper instead of foil, this way your caramels won’t stick.
- Caramel too soft? Microwave another 30–60 seconds next time.
- Caramel too firm? Reduce cooking time by 30 seconds.
- Add chopped nuts, drizzle chocolate, or dust with cinnamon.
- If you’re planning to gift these, wrap each piece in parchment , wax paper, or cellophane.
Frequently Asked Questions – FAQS
Nope! This is a true no-thermometer caramel recipe. The microwave does the work for you.
Yes, just use a larger bowl and a 9×13 baking dish. Cooking time may increase.
In theory, you can make microwave caramels without corn syrup, but the texture will change. Corn syrup prevents the caramel mixture from crystallizing and helps the caramels stay smooth and chewy. If you swap it for honey or maple syrup, the flavor will shift and the caramels may turn out softer or slightly grainy. For the most classic buttery caramel texture, light corn syrup is the best choice.
Store wrapped pieces in an airtight container at room temperature or keep them in the fridge for firmer texture.
Absolutely! Melt chocolate and dip each caramel square for a delicious twist.
Every watt microwave heats differently. Start with 6 minutes and adjust based on texture.
Yes! Vanilla paste adds more flavor but extract works beautifully.
Yes, they freeze beautifully! Once fully cooled and cut, wrap each caramel individually in wax paper or parchment paper to prevent sticking. Place them in an airtight container or freezer bag and freeze for up to 3 months. Let them sit at room temperature for a few minutes before eating so they soften slightly.
Grainy texture usually means the sugars crystallized. This can happen if the mixture wasn’t stirred well between microwave intervals or if you scraped crystallized sugar from the sides of the bowl back into the caramel. To prevent this, use a large microwave-safe bowl, stir thoroughly every 2 minutes, and make sure your sugars are fully dissolved before the final heating.
Easy Microwave Caramels
Ingredients
- 5 tablespoons unsalted butter melted
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sweetened condensed milk
- 2 tsp vanilla bean paste
- ¼ teaspoon salt
- sea salt optional (for sprinkling)
Instructions
- Grease an 8×8 inch pan or line it with parchment paper.
- In a microwave-safe bowl, combine butter, corn syrup, salt, granulated sugar, brown sugar, and sweetened condensed milk. Stir well.5 tablespoons unsalted butter, ½ cup light corn syrup, ½ cup granulated sugar, ½ cup brown sugar, ½ cup sweetened condensed milk, ¼ teaspoon salt
- Microwave on high for 6–7 minutes, stirring every 2 minutes, until bubbling and thick. Perform a soft ball test after 6 minutes; if it doesn’t form a soft ball in cold water, microwave for another 30 seconds to 1 minute.
- The soft ball test is when a small drop of hot caramel is placed into cold water, forming a pliable ball that flattens easily between your fingers, indicating the caramel is ready.
- Once done, stir in vanilla bean paste and pour the caramel into the prepared pan, sprinkle with sea salt and let it cool for 2 hours until set.2 tsp vanilla bean paste, sea salt
- Cut into squares and enjoy! For best results, let the caramels sit out of the fridge for 5-10 minutes before cutting with a sharp, greased knife to avoid sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
