These Homemade Microwave Caramels will make you fall in love with candy making – without any major failures. I love our homemade caramels, but with two kids running around it just wasn’t going to work.
My husband and I tried these a few weeks ago and they are our new favorite treat.
They taste just like our homemade caramels, but were SO EASY to make. These would make a perfect treat to bring to neighbors for the holidays.
Love caramel? Try our Rolo Turtle Pretzel Bites!
How to make Homemade Microwave Caramels:
Combine butter, sugar, brown sugar, corn syrup and sweetened condensed milk in a microwave-safe bowl. Microwave for 6 minutes, removing and stirring every two minutes.
When caramel is done cooking, pour into a 9×13-inch baking pan sprayed with nonstick cooking spray. Let cool completely.
Cut into pieces using a sharp knife.
Place each piece of caramel on a piece of waxed paper.
Wrap up each piece of caramel and twist the ends of the waxed paper to secure.
Tips for making homemade Microwave caramels
- Be sure you use a microwave safe bowl, when making these caramels. I prefer to use a glass bowl.
- When making the caramels, it’s important to take them out of the microwave every 1-2 minutes. If you let the mixture cook for the full 6, the caramel will be burned in some areas, and not others.
- When I mix my caramel, I like to grease a rubber spatula with non-stick cooking spray, to avoid caramel sticking to my spoon.
- Be sure your 9×13 inch pan is also sprayed with non-stick cooking spray. You want to avoid all sticking, or your caramels will have a hard time being cut and removed from the pan.
- I cut up all my wax paper ahead of time, and wrap them all at once, in wax paper. I use the tootsie roll wrapping method.
Do I need a candy thermometer?
No candy thermometer is needed for this recipe. That’s what makes this recipe so simple! It requires no strange ingredients, or tools. Just a microwave and five basic ingredients.
As long as you follow the recipe directions, you will have no problem with these Homemade Microwavable Caramels.
How should I store my caramels?
If your Homemade Microwavable Caramels are not eaten within the first day, you can place them in an airtight container, or sealed ziplock bag, with all the air out of it.
I usually keep mine in a decorative bowl in my kitchen and my family will eat them throughout the week. They usually get a little more chewy by day 3 or 4, but they still taste amazing.
If you are making them more than a week in advance, you may want to put them in an airtight container and store them in the fridge.
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Looking for more homemade candy recipes?
- Homemade Honey Candy
- Homemade Big Hunk Candy Bars
- Peppermint Candy Cane Fudge
- Homemade Butterfinger Bites
- Butterscotch Candy
- Homemade Chocolate Caramels with Sea Salt
Homemade Microwave Caramels Recipe
Ingredients
- ¼ cup butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup light corn syrup
- ½ cup sweetened condensed milk
Instructions
- Combine all ingredients in a microwaveable safe bowl until smooth.
- Cook for 6 minutes in your microwave, removing and stirring every two minutes.
- When caramel is done cooking, pour into a 9×13-inch baking pan sprayed with nonstick cooking spray.
- Let cool completely.
- Cut into pieces and roll up in wax paper.
Video
Notes
- When making the caramels, it’s important to take them out of the microwave every 1-2 minutes. If you let the mixture cook for the full 6, the caramel will be burned in some areas, and not others.
Nutrition
Equipment
- Microwave Safe Bowl
- 9×13" Baking Pan
Recipe Details
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