Soft, buttery, and irresistibly sweet, these Homemade Microwave Caramels are a dreamy treat you can whip up in just 36 minutes. With a velvety texture that melts on your tongue and a rich, caramelized flavor, they’re perfect for satisfying your sweet tooth or gifting to loved ones. The best part? You only need a microwave and a handful of pantry staples to create these golden delights.
In just 6 minutes of cooking time, you’ll achieve a luscious, chewy caramel that’s balanced with a hint of saltiness. Each bite offers a smooth, creamy experience, making them an indulgent yet simple dessert. Whether you’re a beginner or a seasoned cook, this recipe is a foolproof way to impress with minimal effort and maximum flavor.
What You’ll Need for Homemade Microwave Caramels
- ¼ cup butter (unsalted recommended for better control of sweetness)
- ½ cup granulated sugar (can substitute with coconut sugar for a deeper flavor)
- ½ cup light brown sugar (packed for accurate measurement)
- ½ cup light corn syrup (or substitute with golden syrup or honey for a different flavor profile)
- ½ cup sweetened condensed milk (use full-fat for the creamiest texture)
How to Make Microwave Caramels
- Combine ingredients: In a microwave-safe bowl, mix the butter, granulated sugar, light brown sugar, light corn syrup, and sweetened condensed milk until smooth.
- Microwave in intervals: Cook the mixture in the microwave for 6 minutes total, stopping to stir every 2 minutes. This ensures even cooking and prevents burning.
- Check for doneness: After 6 minutes, the caramel should be thick, golden, and bubbling slightly. If it’s too thin, microwave in 30-second increments until desired consistency is reached.
- Prepare the pan: Spray a 9×13-inch baking pan with nonstick cooking spray or line it with parchment paper for easy removal.
- Pour and cool: Carefully pour the hot caramel into the prepared pan. Let it cool completely at room temperature (about 1-2 hours) or speed up the process by refrigerating for 30 minutes.
- Cut and wrap: Once cooled, cut the caramel into small squares or rectangles. Wrap each piece in wax paper for a classic presentation and easy storage.
Sweet Serving Suggestions
These homemade microwave caramels are perfect on their own, but they can also be used to elevate other desserts! Try drizzling melted caramel over ice cream, apple slices, or brownies. You can also chop them into smaller pieces and sprinkle them on top of cupcakes or mix them into cookie dough for a gooey surprise.
Storage Tips for Freshness
Store your caramels in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap them tightly in wax paper and place them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. Let them come to room temperature before enjoying!
Quick Recipe Variations
Want to mix things up? Add a pinch of sea salt to the caramel before pouring it into the pan for a sweet-and-salty twist. You can also stir in 1 teaspoon of vanilla extract after cooking for extra flavor. For a nutty version, sprinkle chopped pecans or walnuts into the pan before pouring the caramel.
Time-Saving Tips for Busy Cooks
To save time, prep your 9×13-inch baking pan with nonstick spray before starting the recipe. Use a microwave-safe bowl with a handle for easier stirring. If you’re making multiple batches, double the ingredients and cook in 2-minute intervals, stirring well each time, to ensure even cooking.
Common Questions Answered
Can I use dark corn syrup instead of light? Yes, but it will give the caramels a slightly deeper flavor. What if my caramel is too soft? Let it cool longer or refrigerate for 30 minutes before cutting. If it’s too hard, reduce the microwave time by 30 seconds next time.
Homemade Microwave Caramels
Ingredients
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup light corn syrup
- 1/2 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.