I can’t wait to share my ridiculously easy Soft Caramel recipe that turns simple ingredients into buttery, chewy squares perfect for homemade gifts.

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I never thought caramels could be this easy until I tried a Microwave Caramels trick that flipped everything I knew. Using unsalted butter and sweetened condensed milk, the result is soft, chewy, and buttery with a deep caramel flavor that fools everyone into thinking you spent hours on them.

I cant stop handing them out, they make the best Homemade Food Gifts and people actually believe they came from a fancy shop. It’s almost embarrassing how simple it is, honestly.

If you like candy that melts slow on your tongue, this one will make you grin.

Ingredients

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Unsalted butter: mostly fat, adds richness and smooth mouthfeel, little protein, saturated fat present too
Light brown sugar: pure carbs, gives deep molasses sweetness, no fiber, quick energy spike though
Light corn syrup: liquid sugar, boosts chewiness and shine, high glycemic index, no nutrients either
Sweetened condensed milk: creamy, adds sugar and some protein and calcium, very sweet often though
Vanilla extract: tiny flavor booster, almost no calories, makes caramel taste rounder and warmer too
Fine sea salt: balances sweetness, supplies sodium, tiny amounts enhance and improve overall flavor often

Ingredient Quantities

1 cup (2 sticks) unsalted butter

1 cup packed light brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt, plus extra for sprinkling if you want

How to Make this

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1. Line an 8 inch square pan with parchment and butter the paper so the caramels wont stick.

2. In a very large microwave safe bowl combine 1 cup butter, 1 cup packed light brown sugar, 1 cup light corn syrup and the 14 ounce can of sweetened condensed milk. Stir so its mixed before you heat.

3. Microwave on HIGH for 1 minute, stir well, then continue microwaving in 1 minute bursts, stirring each minute, until the mixture is thick, glossy and a deep golden caramel color, about 6 to 8 minutes total. Use a tall bowl, it will bubble up and can boil over if the bowl is too small.

4. If you have a candy thermometer stop when it reaches about 245 to 250 F for a soft chewy caramel. If not, judge by color and thickness, it should coat a spoon and slow drip.

5. Carefully remove the hot bowl, stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. Taste and add a pinch more salt if you like salted caramel.

6. Pour the hot caramel into the prepared pan, scrape the bowl well, smooth the top with a spatula and sprinkle extra sea salt on top if you want.

7. Let cool at room temp for about 30 minutes, then transfer to the fridge until fully set, at least 2 hours.

8. Lift the set caramel from the pan using the parchment, peel off the paper, and cut into squares with a sharp knife. Warming the knife under hot water and wiping it dry between cuts gives cleaner edges.

9. Wrap pieces in wax paper or store in an airtight container at room temp for up to 2 weeks or in the fridge for longer. Dont skip the stirring steps, thats the secret to smooth, soft caramels.

Equipment Needed

1. 8 inch square baking pan (lined with parchment, butter the paper so caramels wont stick)
2. Parchment paper (big enough to lift the set caramel out)
3. Very large microwave safe mixing bowl (tall bowl so it wont boil over)
4. Measuring cups and measuring spoons
5. Silicone spatula (for scraping and smoothing)
6. Heatproof spoon or wooden spoon (for stirring each minute)
7. Candy thermometer (optional, for 245 to 250 F accuracy)
8. Sharp chef knife and a towel to warm the blade under hot water between cuts
9. Microwave and oven mitts or kitchen towels (for handling the hot bowl)

FAQ

1 cup (2 sticks) unsalted butter

1 cup packed light brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt, plus extra for sprinkling if you want

Q: How long does this take in the microwave and how do I know when it is done? A: Expect 6 to 10 minutes total depending on your microwave. Stir every minute. Use a candy thermometer for best results: 235 to 240 F for soft chew, 240 to 245 F for firmer chew. Without a thermometer, look for a thick glossy mixture that pulls away from the bowl.

Q: Can I use salted butter instead of unsalted? A: Yes, but reduce or skip the added 1/2 teaspoon sea salt. Salted butter will make the final caramel noticeably saltier.

Q: Why did my caramel get grainy or sugary? A: Graininess is usually from sugar crystallizing. Heat gently and stir, adding a teaspoon of corn syrup can help dissolve crystals. Using a clean spatula and scraping down the sides prevents stray crystals from triggering graininess.

Q: How do I store them and how long do they last? A: Store wrapped in wax paper in an airtight container at room temp up to 2 weeks. Refrigerate to extend life but they will be firmer. Bring to room temp before eating if you prefer softer chews.

Q: Can I flavor or add mix ins? A: Yes. Add things like a tablespoon of whiskey, espresso powder, or 2 teaspoons of flavored extract at the end with the vanilla. Stir in chopped nuts after pouring into the pan so they stay chunky.

Q: My caramel boiled over in the microwave. How do I prevent that? A: Use a bowl at least twice the volume, and stop to stir every minute. Lowering power slightly can also help control bubbling. If it does boil over, clean up quick before it hardens, using hot water and soap.

Easiest Caramels Recipe (Microwave Version) Substitutions and Variations

Unsalted butter: use salted butter, same amount but skip or cut back the 1/2 tsp sea salt; or swap in stick-style vegan butter 1:1 for a dairy free version (flavor and chew will be a bit different).
Light brown sugar: use dark brown sugar 1:1 for a richer molasses note; or stir 1 tbsp molasses into 1 cup granulated sugar to recreate light brown sugar if you dont have it.
Light corn syrup: substitute golden syrup or glucose syrup 1:1 for the same anti-crystallization effect; honey or agave can work 1:1 too but will add flavor and can make the caramels slightly softer, so watch consistency.
Sweetened condensed milk: swap for canned coconut condensed milk 1:1 to go dairy free; or make a quick homemade version by reducing whole milk and sugar until thickened (takes much longer and isnt ideal for microwave method).

Pro Tips

– Use a really tall, roomy microwave bowl. if it’s too small the caramel will bubble up and make a mess, trust me you dont want that cleanup.

– Stir every minute while it cooks, dont skip it. constant stirring keeps it smooth and stops burning so you wont get grainy caramel.

– If you have a candy thermometer aim for about 245 to 250 F for soft chewy caramels, but if not judge by color and how it coats the spoon. the temp helps you get consistent results.

– Salt at the end and add a little extra flaky sea salt on top for contrast. a tiny extra pinch after tasting can turn it from good to amazing.

– Warm the knife between cuts and wipe it dry each time for clean squares, and wrap each piece in wax paper so they dont stick together. store at room temp for a few days or chill if you want them firmer.

Easiest Caramels Recipe (Microwave Version)

Recipe by Tessa Jones

0.0 from 0 votes

I can't wait to share my ridiculously easy Soft Caramel recipe that turns simple ingredients into buttery, chewy squares perfect for homemade gifts.

Servings

servings

Calories

389

kcal

Equipment: 1. 8 inch square baking pan (lined with parchment, butter the paper so caramels wont stick)
2. Parchment paper (big enough to lift the set caramel out)
3. Very large microwave safe mixing bowl (tall bowl so it wont boil over)
4. Measuring cups and measuring spoons
5. Silicone spatula (for scraping and smoothing)
6. Heatproof spoon or wooden spoon (for stirring each minute)
7. Candy thermometer (optional, for 245 to 250 F accuracy)
8. Sharp chef knife and a towel to warm the blade under hot water between cuts
9. Microwave and oven mitts or kitchen towels (for handling the hot bowl)

Ingredients

1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt, plus extra for sprinkling if you want

Directions

Line an 8 inch square pan with parchment and butter the paper so the caramels wont stick.
In a very large microwave safe bowl combine 1 cup butter, 1 cup packed light brown sugar, 1 cup light corn syrup and the 14 ounce can of sweetened condensed milk. Stir so its mixed before you heat.
Microwave on HIGH for 1 minute, stir well, then continue microwaving in 1 minute bursts, stirring each minute, until the mixture is thick, glossy and a deep golden caramel color, about 6 to 8 minutes total. Use a tall bowl, it will bubble up and can boil over if the bowl is too small.
If you have a candy thermometer stop when it reaches about 245 to 250 F for a soft chewy caramel. If not, judge by color and thickness, it should coat a spoon and slow drip.
Carefully remove the hot bowl, stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. Taste and add a pinch more salt if you like salted caramel.
Pour the hot caramel into the prepared pan, scrape the bowl well, smooth the top with a spatula and sprinkle extra sea salt on top if you want.
Let cool at room temp for about 30 minutes, then transfer to the fridge until fully set, at least 2 hours.
Lift the set caramel from the pan using the parchment, peel off the paper, and cut into squares with a sharp knife. Warming the knife under hot water and wiping it dry between cuts gives cleaner edges.
Wrap pieces in wax paper or store in an airtight container at room temp for up to 2 weeks or in the fridge for longer. Dont skip the stirring steps, thats the secret to smooth, soft caramels.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.