Microwave Caramels
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Additional Time
20 mins
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Total Time
36 mins
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Servings
40 caramels
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Cuisine
American
Microwave Caramels
Description
Microwave Caramels combine butter, granulated sugar, brown sugar, corn syrup, and sweetened condensed milk heated in a microwave. After melting the butter, the sugars and syrup are whisked together and cooked until the mixture reaches a soft ball candy stage around 238-242°F or forms a pliable ball in ice water. Vanilla extract is added after microwaving, and the mixture is poured into a buttered dish to set, optionally topped with sea salt for added flavor complexity. The final texture is rich and tender, with pleasant chewiness characteristic of homemade caramel. Cutting into small rectangles and wrapping them individually preserves freshness and ease of serving.
This method simplifies caramel-making by using a microwave instead of a stovetop and candy thermometer, reducing cleanup and stove monitoring. The sea salt enhances the buttery sweetness while balancing the flavor. Care should be taken to use unsalted butter and microwave-safe bowls that can handle high temperatures safely.
The recipe benefits from testing doneness carefully through either thermometer reading or the cold water test to avoid under or overcooking. Caramels can be kept refrigerated until set for about 20-30 minutes before cutting. Wrapping the pieces in wax paper prevents sticking and extends shelf life.
Ingredients
- 1/2 cup (113g) butter cut into 4 pieces, unsalted
- 1/2 cup (120ml) light corn syrup
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 1/2 cup (120ml) sweetened condensed milk
- 1/8 tsp salt
- 3/4 tsp vanilla extract
- sea salt optional, Maldon or fleur de sel
Instructions
- Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (that is microwave safe to high temps such as heavy duty glass**), heat in microwave until melted.
- To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well.
- Return to microwave and cook mixture on HIGH power for 6 to 7 minutes.***
- Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well.
- Pour mixture into prepared baking dish, sprinkle top lightly with Maldon sea salt or fleur de sel if using.
- Place in refrigerator until set, about 20 - 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.
Notes
- Use unsalted butter to avoid splattering during microwaving.
- Confirm your microwave-safe bowl can withstand high heat to prevent breakage.
- Test caramel doneness by thermometer reading between 238-242°F or a pliable ball in cold water.
- If the caramel is not set at 6 minutes, continue microwaving in 20-second intervals.
- Cut caramel into small rectangles and wrap individually in wax paper to prevent sticking.
User Reviews
Overall Rating
5
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