6 Minute Microwave Caramels
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Need a last minute sweet treat? Indulge in the sweet simplicity of this recipe for 6 Minute Microwave Caramels. No candy thermometer is needed. No standing over a pan stirring constantly either.
These 6 Minute Microwave Caramels are so simple to make. However, I must say I love the flavor of my stove top caramels better. That’s just my preference. It’s has a deeper flavor. Just had to through that out there. For you, the ease and convenience of this basically no fail recipe may be just what you need.
Ingredients to make 6 Minute Microwave Caramels
- SALTED BUTTER
- LIGHT CORN SYRUP
- GRANULATED SUGAR
- BROWN SUGAR
- SWEETENED CONDENSED MILK
- VANILLA EXTRACT
How to make microwave caramels
It all begins with a stick of melted butter. You can melt it in the microwave in the same bowl you make the caramels in. However, I don’t like doing that in the microwave because it always seems that the butter ends up spitting. I don’t like having the mess and clean up. So, I melt mine on the stove top. Then, add it to a large microwave safe bowl.
Next, you mix in some light karo syrup, sugar, brown sugar, and sweetened condensed milk. Mix and then microwave for 6 minutes. At this point you do a cold water test to see if the caramel is done by dropping a little into a cup of ice water.
Caramel mixture should form into a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. If you are at that stage your caramel is ready. It’s called soft ball stage. If it doesn’t form a ball, then microwave for 30 more seconds. Test again, but it will probably be ready.
Once you figure out the timing for your microwave it should be consist from then on. Since all microwaves are different, the time can vary. The 6 minute make works perfectly for me.
To finish, mix in some vanilla extract. Then pour into a pan lined with foil that has also been greased. Allow to cool to set. If the pan gets cool enough, you can place it in the refrigerator to finish cooling.
How to package the homemade caramels
Cut into squares and wrap. I personally prefer to cut them cold from the fridge. They cut more easier and clean when they are cold. Now let’s talk how to wrap the caramels. Back in the day, my mom hand cut squares of waxed paper.
However, over the years I discovered you can buy precut pieces. You can get a wax paper, parchment paper, or cellophane version on Amazon. I’m sure you can find them other places too.
I do prefer to look of the cellophane because it shows of the caramels more. My second favorite way is the look you get with the waxed paper. You can see the caramel through the haze of the waxed paper.
Whatever version you pick, the precut version is they way to go. However, if you need them wrapped last minute. Just cut your own squares of wax paper or parchment paper. These make great gifts.
Frequently Asked Question
Can I use unsalted butter instead?
Yes, just add in 1/4 tsp of salt in when you add in the sugars to make up for the lack of salt in the butter.
What type of brown sugar works best in this recipe?
Both light and dark brown sugar with work. Just use which ever you have on hand.
Can I add in nuts or other mix-ins to the caramels?
Absolutely! Mix in any chopped nuts before adding the caramel to the pan. You can even sprinkle to top of the caramels with a little sea salt after you pour it into the pan.
What size microwave-safe bowl should I use?
Use a medium to large size bowl. to prevent overflow during cooking. I love to use my Pyrex glass 2 quart mixing bowl with handle.
For more caramel recipes, try:
- Quick Microwave Caramel Sauce
- Caramel Banana Topping
- Microwave Marshmallow Caramel Popcorn
- Caramel Rice Krispie Treats
6 Minute Microwave Caramels
Real Mom Kitchen
Ingredients
- ½ cup salted butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Butter an 8×8 baking dish or line foil that has been greased with butter.
- Melt butter in a large glass bowl in microwave. (Personally, I prefer to do this part on the stove top). Mix in the light corn syrup. sugar, brown sugar, and sweetened condensed milk until combined.
- Microwave for 6 minutes. All microwaves are different so you may need longer. Use hot pads to remove from microwave. Add some ice cubes to a glass of cold water. Drop a small spoonful of caramel into the ice water and test the consistency. Does it form a soft ball. If not, allow it to cook 30 seconds longer.
- Add vanilla and stir until combined.
- Carefully pour caramel into prepared baking dish. Allow to fully cool before you cut them. Caramels do not require refrigeration. However, once they are cool enough, I like to place them in the refrigerator to cool the rest of the way and cut. I think they cut easier. I also remove them from the pan with the foil to cut. Just make sure no foil stuck to the caramels.
Nutrition
This recipe is adapted from Handmade Farmhouse.
