The Best Microwave Caramels. My world is officially rocked! Caramels in the microwave? Blasphemy! For years I refused to try these “trendy” microwave caramels I kept seeing on Pinterest. Well, it’s time to eat crow people, because these Microwave Caramels are one of the best things I’ve ever eaten.
The brown sugar flavor is so perfect in these caramels. The list of ingredients are things I almost always have on hand so I don’t need to worry about having heavy cream on hand, like I need for my other favorite caramels.
The ease of this recipe is almost embarrassing, You hit a few buttons on your microwave, stir occasionally, pour then in a pan, let them cool and viola, you are a candy making rock star.
Like I mentioned above, I refused trying “microwave caramels” for years. It just seems wrong to be able to make such a delicate candy in the microwave, I could not imagine that they could even be edible.
Then one day my friend Kim, who is an amazing cook, brought some to a party. I didn’t know they were microwave caramels until the next day when I couldn’t stop thinking about them and asked her for the recipe.
I had to pick my jaw up off the floor when I heard they were microwave caramels. She gave me the link to the recipe she used and told me a few things she would have done differently. I made those changes to the batch I made the next morning and Boom Baby! They are delicious. Definitely The Best Microwave Caramels EVER!
- 1 cup butter
- 2½ cups packed brown sugar
- 1 cup light karo syrup
- 1 (14 ounce) can of sweet and condensed milk
- 1 tsp vanilla
- Course sea salt
- Line a 9x9 pan with parchment paper and butter the parchment paper. If you do not want to do this you can just butter the 9x9 pan. (But if you are planning to refrigerate the caramels to get them to cool, I suggest using the parchment paper or they will be very hard to get out)
- Set prepared 9x9 pan aside
- In a large glass microwave safe bowl, melt butter (make sure the bowl you use can hold at least 2 quarts or it will boil over.
- Add brown sugar, karo syrup, and sweet and condensed milk, stir to mix
- Microwave on high for 5 minutes, remove and stir.
- Return to microwave and microwave on high for 5 more minutes, remove and stir
- Return to microwave and microwave for 4 minutes, Stir and microwave one more minute. (At this point, I like to do the cold water test (like I do with these caramels) to make sure they are the consistency I want them to be, if they aren't quite there yet, microwave for one more minute and test again.) If still not quite there, microwave 1 more minute and test again.
- Stir in vanilla and pour hot caramel mixture into prepared 9x9 pan, sprinkle with course sea salt, just a little you don't wan to get more than one grain of sea salt per bite.
- Put Caramels in the fridge and let caramels cool completely. At least 2 hours in the fridge
- Cut cooled caramels and wrap them in wax paper. Enjoy!