Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (2024)

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Perfect Microwave Caramel is the softest, creamiest, and easiest caramels you will ever make! No constant stirring, no candy thermometer, no-fuss recipe. And they are soft, chewy, buttery, and they absolutely melt in your mouth!

This recipe can be made in about 15 minutes!

Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (1)

When I was a little girl I always wanted to try making homemade caramel candy on the stovetop. Do you know the kind where you boil ingredients until they hit a certain temperature on a candy thermometer? My mom wouldn’t ever let me try it. She said it was too much work.

Well, I’ve lived on my own for quite a while now and I still haven’t tried it because I found this MICROWAVE caramel recipe and it’s so EASY and turns out perfectly every single time…no candy thermometer needed!

What? Caramel from condensed milk in the microwave! It sounds too good to be true, but I promise it works! I think it’s actually better than the old-fashioned recipes! I love caramel, but not when it’s so hard I have to chew it forever. This is soft and perfect!

Why This Recipe Works:

  • Quick and Easy! I’m in love with microwave recipes! This is a perfect recipe to let the kids help with! They are going to need a little supervision because the bowl gets really hot!
  • Simple ingredients! You probably already have everything on hand already.
  • No special equipment! If you’ve got a microwave, bowl, spatula, whisk, and pan you’re set!
  • Fool-proof! This no fuss recipe always turns out perfect!
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Ingredients Needed:

  • Butter: Unsalted is recommended because it won’t splatter in the microwave. However, I always buy salted and use it for this recipe too. It will still work great. I cover my bowl with wax paper to contain the splatters.
  • Brown Sugar
  • Light Corn Syrup
  • Sweetened Condensed Milk -this is not the same as evaporated milk. It’s thicker and sweeter.
  • Vanilla

HOW TO MAKE CARAMELS FROM CONDENSED MILK:

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STEP 1: Melt butter in the microwave. Cover the bowl with wax paper to keep it from splattering.

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STEP 2: Add brown sugar, corn syrup, and sweetened condensed milk to the melted butter. Stir. Microwave on full power for 4 minutes. Using hot pads, carefully remove the bowl from the microwave and stir. I like using a wooden spoon or spatula. Be sure to scrape the edges and the bottom of the bowl.

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STEP 3: Cook the caramel mixture in the microwave (this is the 2nd cooking time) on full power for 4 minutes. Carefully remove the bowl from the microwave and stir again.

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STEP 4: Cook the caramel (this is the 3rd cooking time) on full power for 4 minutes. Remove from the microwave and stir.

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STEP 5: Add vanilla and stir again. NOTE: If you think your microwave is cooking too hot, too quickly, shorten the cooking time by a minute and move to step 7.

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STEP 6: Check for doneness by dropping a spoonful of caramel sauce into a cup of ice water.

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STEP 7: After a few seconds, roll the caramel in a ball. It should be soft and pliable. OR, you can use a candy thermometer to check for doneness. The candy should be between 238-242 degrees. If the caramel isn’t quite firm enough return to the microwave and cook in 1-minute intervals until it’s done.

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STEP 8: Pour caramel into a parchment-lined or buttered baking dish. For thinner caramels pour into a 9″ x 12″ pan. For thicker caramel pour into a 9″ x 9″ pan. Let sit at room temperature to cool for several hours, or in the fridge for 2 hours. Cut into pieces and wrap in candy wrappers.

This really is an easy recipe and really quite foolproof! But there are a few things that will make it easier and perfect every single time.

  • The pan – Butter the pan before starting. Once the caramel has finished cooking it will start to set up quickly. You can also line the dish with parchment paper or aluminum foil.
  • Microwave This recipe is made using an 1100 wattage microwave. Wattages vary and that means cook times vary too. You might need to adjust the cooking time depending on your microwave. Older microwaves tend to cook slower and lower than newer models. If you think the caramel is getting to done, back of the cooking time by a minute or two, test for doneness. If it’s not quite done cook at 1 minute intervals until it’s done.
  • How do I know if my caramel is done? You want to cook it to the soft-ball stage. How do I know when the caramel is at the softball stage? Do a softball test by dropping a small ball of caramel into a glass of water. Check to see how soft the caramel. is. The caramel should hold together in a ball and be pretty soft. Determine if the caramel is the consistency you would like. If caramel is a little too soft still microwave for another 1-2 minutes. I microwaved mine for 1 more minute and it still produced a very soft caramel.

Recipe FAQ’s:

How should I store caramels?

Wrap caramels in individual wrappers then store them in an airtight bag or container to keep them from moisture. They can be stored at room temperature, preferably in a cool, dark, dry place. Although they don’t need to be stored in the fridge, you can store them there.

How long will homemade caramel candy last?

It will last 2-3 weeks. Be sure to follow the storage tips above.

Can I add other flavors to a caramel recipe?

Yes! Add extracts and flavorings after cooking. Chopped nuts or dried fruits may be added after cooking. You can also drizzle with chocolate or dip in chocolate. Coarse sea salt is also delicious sprinkled on top before the caramel cools.

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Other Microwave Candy Recipes:

It doesn’t get any easier than making candy in the microwave! These recipes are quick and easy!

I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!

Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (12)

Perfect Microwave Caramels

4.56 from 38 votes

Author Amy

Course Dessert

Cuisine American

Servings 60 Caramels

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

These Caramels are perfect because they are soft, and creamy, and dreamy and the are made in the microwave. No scorching, no constant stirring, no candy thermometer. Just a microwave and a spoon, that’s about all you need!

Ingredients

  • 1 cup butter
  • 2 1/2 cup brown sugar packed
  • 1 cup light corn syrup
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • dash sea salt

Instructions

  • Line a pan with parchment paper and spray paper with baking spray. If you want taller caramels use a 9 x 9 pan. If you want short caramels use a 9 x 13 pan. If you want medium sized caramels use an in between sized pan. That’s what I did.

  • Use a large microwave safe bowl for this recipe. Make sure your bowl is pretty big or the caramel will boil over.

  • Melt butter in bowl.

  • Add brown sugar, corn syrup and sweetened condensed milk to butter. Stir to combine.

  • Microwave on full power 4 minutes. Remove from microwave and stir.

  • Microwave another 4 minutes. Remove from microwave and stir.

  • Microwave another 4 minutes. Remover from the microwave and stir.

  • Do a soft ball test by dropping a small ball of caramel into a glass of water. Check to see how soft the caramel. is. The caramel should hold together in a ball and be pretty soft. Determine if caramel is the consistency you would like. If caramel is a little to soft still microwave for another 1-2 minutes. I microwaved mine for 1 more minute and it still produced a very soft caramel.

  • Once you’ve reached desired consistency remove caramel from microwave and stir. Add vanilla. Add a dash of seas salt if desired.

  • Pour caramel mixture into prepared pan. Sprinkle with sea salt if desired.

  • Let caramel sit until completely cooled.

  • Remove from pan and cut into squares. Wrap in small squares of wax paper or store in an air tight container.

  • Store in refrigerator.

Notes

How to store caramels:

Wrap each piece of caramel in candy wrappers or wax paper. Store in an airtight container away from heat and light. Homemade caramel will last up to 3 weeks.

Sea Salt Caramels:

After pouring caramel in the pan sprinkle with coarse sea salt if you want.

Chocolate Caramels:

Drizzle individual caramels with melted dark or milk chocolate if you want.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 42mg | Potassium: 38mg | Sugar: 17g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (13)

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Reader Interactions

Comments

    • Amy Engberson says

      I haven’t ever tried freezing them. I read online the best way to freeze them is by wrapping them in individually, storing in an airtight container, and freeze for up to year. Be sure to thaw before eating!

      Reply

    • Amy Engberson says

      These caramels are really soft and could be a tiny bit sticky, although I haven’t ever had them stick to the paper before. Maybe it needed to cook in the microwave for a little bit longer.

      Reply

  1. Ginger says

    Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (14)
    Carmamels are delicious and easy.

    My beef … you have way too many pop up ads, I couldn’t get to the recipe. I understand you need to make money, but this is obnoxious, not worth the hassle.

    Reply

  2. Emmajean Hicks says

    Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (15)
    I have come back looking for this recipe for 5 yrs now it is by far the best ever.. I know it is you by the green and white checked wrappers… Thank you so much my coworkers always ask if I am making this for the holidays.

    Reply

    • Amy Engberson says

      Since I live on a dairy farm and we milk cows for a living we don’t buy margarine! I did that once and my husband wasn’t thrilled! Ha! I’ve never tried making this recipe with margarine. I imagine it would turn out fine, but the flavor wouldn’t be as good. There’s nothing quite like real butter!

      Reply

  3. Deb G says

    Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (16)
    I’ve never made caramel before. These were insanely quick, easy and delicious! And no big mess to clean up. I didn’t quite get the hardness that I “thought” I wanted and that was actually a really good thing. I did try adding a couple extra minutes. I found them much easier to handle, cut and wrap when I put them in the fridge for a bit. I’ll be making more of these! Thank you so much for the recipe.

    Reply

    • Amy Engberson says

      Oh my goodness! I love how easy this recipe is to make! Yes, these caramels are very soft, which I happen to love! Refrigerating them to firm them up a little is a great idea! Merry Christmas!

      Reply

  4. Sarah says

    Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (17)
    These are my go to caramels for coworkers Christmas gifts. They love them and would be disappointed if I didn’t make them each year

    Reply

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Perfect Microwave Caramel Recipe - Pitchfork Foodie Farms (2024)

FAQs

Can you turn condensed milk into caramel in the microwave? ›

Homemade Caramel from Sweetened Condensed Milk in the microwave: Pour the milk into a large, microwaveable bowl and cover it with cling wrap leaving a small section uncovered. Microwave on medium power for 2 minutes in 30 second intervals, whisk and recover.

Can you microwave caramels to melt them? ›

To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Next, add milk to the bowl, or if you'd like a richer treat, add heavy cream instead. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute.

How high should the heat be when making caramel? ›

To achieve caramelization—and flavor—we first have to cook the sugar to a temperature of at least 320°F (160°C). This is best accomplished by cooking the sugar in a pot over medium to medium-high heat and adding either some corn or glucose syrup to your sugar or adding up to 20% of the weight of the sugar in water.

How to soften caramel? ›

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

How long does condensed milk take to turn into caramel? ›

Bring to the boil. Carefully place the can in the saucepan, ensuring there's enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours.

Is caramel just heated condensed milk? ›

What you make out of condensed milk is dulce de leche. It's often called caramel or toffee, but it's not really either. The recipe is trivial: pour the condensed milk in a pan. Heat it over low heat, stirring continuously, until it turns into dulce de leche.

Why is my microwave caramel lumpy? ›

A note about sugary or grainy caramels: If you find that your caramels are sugary or grainy, it is because sugar crystals were reintroduced to the caramel candy after it was cooked. The uncooked sugar causes sugar crystal regrowth in the finished product.

Do you add milk when melting caramel? ›

The key to getting it right is to use soft caramels as opposed to hard. You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

How do you melt caramel without hardening it? ›

Turn your oven on to 200 degrees F, or your lowest setting. Set the timer for between 60-90 minutes for the caramel to melt completely. Check the caramel occasionally with a thermometer to ensure you do not exceed 150 degrees F. We recommend stirring the caramel every five minutes to evenly distribute the heat.

Should you stir sugar when making caramel? ›

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

How do you know when homemade caramel is done? ›

You can test to see whether your caramel is done by having a bowl of cold water (we recommend adding ice cubes if you have them to hand) and then using a spoon, remove some of the mixture from the pan, immerse the spoon into the cold water, moving the spoon and then remove from the water and test the caramel with your ...

What not to do when making caramel? ›

13 Mistakes To Avoid When Making Caramel, According To A Confectioner
  1. Not having everything prepared before you begin. Jupiterimages/Getty Images. ...
  2. Using the wrong type of pot. ...
  3. Selecting the wrong pan size. ...
  4. Using dark or brown sugar. ...
  5. Rushing the process. ...
  6. Multitasking. ...
  7. Ignoring safety precautions. ...
  8. Not using a candy thermometer.
Apr 7, 2024

How to melt caramel in the microwave? ›

Melting in the Microwave

Place the desired amount of caramel in a plastic or silicone microwave-safe bowl (we love these silicone bowls for so many things, but especially for quick and easy melting). Cook it on high for 30 seconds and then stir it. Put it back in the microwave, cook for another 30 seconds, and stir.

Why did my homemade caramel get hard? ›

This can happen if sugar crystals form on the sides of the saucepan or if the sugar syrup is mixed too much while cooking. Adjust the Heat: If the caramel cooked at a high heat, causing it to crystallize or burn, lower the heat for future batches.

Is it safe to heat sweetened condensed milk? ›

No. For safety reasons, we do not recommend heating a can of our condensed milk, opened or unopened. The current can is not designed to withstand high temperatures. Instead, please follow these instructions for making Homemade Caramel.

How do you thicken condensed milk in the microwave? ›

It's easy, as long as you have a nice large bowl. Empty a can of condensed milk into a bowl and microwave it for 3 minutes. Take it out, stir it, and do it again, watching carefully. As soon as the milk begins to bubble, turn off the microwave, stir the milk, then start it again.

How do you microwave sweetened condensed milk substitute? ›

Microwave sweetened condensed milk substitute

To make condensed milk in the microwave, whisk 1/2 cup milk and 1/3 cup sugar together in a microwave-safe bowl, and then pop the bowl in the microwave to heat for one to two minutes at a time.

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