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December 16, 2015 12 Comments

The Best Microwave Caramels

The-Best-Microwave-caramels-with-brown-sugarThe 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-Best-Microwave-caramels-with-brown-sugarThe 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.

The-Best-Microwave-caramels-with-brown-sugarLike 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!

A handful of wrapped microwave caramels tossed on a counter top

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5.0 from 2 reviews
The Best Microwave Caramels
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Perfect and amazing caramels made in the microwave, a sprinkle of course sea salt takes them over the top!
Author: Adapted from Simple as That
Recipe type: Caramel
Cuisine: Candy
Serves: 80
Ingredients
  • 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
Instructions
  1. 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)
  2. Set prepared 9x9 pan aside
  3. 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.
  4. Add brown sugar, karo syrup, and sweet and condensed milk, stir to mix
  5. Microwave on high for 5 minutes, remove and stir.
  6. Return to microwave and microwave on high for 5 more minutes, remove and stir
  7. 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.
  8. 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.
  9. Put Caramels in the fridge and let caramels cool completely. At least 2 hours in the fridge
  10. Cut cooled caramels and wrap them in wax paper. Enjoy!
3.4.3177

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Candy, Desserts/Pies/Cheesecakes, Gluten Free, Holiday
brown sugar caramels, homemade caramels, microwave candy, microwave caramels
12 Comments

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12 Comments

  1. kim

    December 16, 2015 at 6:40 pm

    Look at me all famous!! LOL I couldn’t believe these were so good and SO easy.

    reply to this comment
    • Maria

      December 24, 2015 at 10:52 pm

      Girl, you’ve always been famous in my book! 🙂 I may or may not have made 6 batches of these since you gave me the recipe.

      reply to this comment
  2. Maddy

    December 28, 2015 at 5:09 pm

    I have always wanted to try making caramels but have always been intimidated because of how much work that seemed to have to go with it. Here in MN today we are getting a wonderful snowstorm and I figured why not. I am so excited and pleased with how well the caramels turned out using the microwave method! Thank you for sharing it!

    reply to this comment
    • Maria

      December 28, 2015 at 11:28 pm

      Yay! I am so glad you tried them, Maddy. Aren’t they awesome. I can’t get over how much easier they are then traditional caramels. I hope you have a happy new year!

      reply to this comment
  3. Lori meyer

    November 17, 2017 at 9:36 pm

    Just made a batch, they smell wonderful and taste even better!! Thanks for the recipe!!

    reply to this comment
    • Maria

      November 18, 2017 at 8:23 pm

      Yay Lori! That is great! These are one of my favorite candy recipes!!! So glad you like them!

      reply to this comment
  4. Dawn

    February 27, 2020 at 9:41 pm

    My caramel is hard , what did I do wrong , any idea

    reply to this comment
    • Maria

      April 2, 2020 at 12:15 pm

      If it is hard, it was cooked to long or at too high of power. 🙁

      reply to this comment
  5. Deborah

    March 21, 2020 at 9:57 pm

    Made these today. Caramels are my favorite thing in the world and I’m super picky and an absolute caramel snob. lol These are the best I’ve ever tasted, ever! Thank you for this recipe!!!

    reply to this comment
    • Maria

      April 2, 2020 at 2:00 am

      I love hearing this Deborah! So glad you found the recipe and isn’t it so awesome to be able to do them in the microwave!!!

      reply to this comment
  6. Trish

    June 13, 2020 at 7:52 pm

    Could you explain the cold water test, and do you stir after each minute in the microwave or let it go for the full five minutes? Doesn’t it make a mess if it starts to pop?

    reply to this comment
    • Maria

      June 24, 2020 at 6:30 am

      If you use a large enough glass bowl it will not overflow. Yes stir between and do a cold water test. You drop a small amount into a cold cup of water and once it is in the water and cooled off you see if it will form into a a soft ball. You want it to be the consistency of a caramel. Then you know it is done. I hope that makes sense.

      reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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