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Quick Microwave Caramels
Making soft, buttery caramels at home does not require hours of stovetop attention. Quick Microwave Caramels are a reliable, no-fuss method that uses the microwave to heat the sugar and dairy mixture safely and evenly. With simple pantry ingredients—sugar, corn syrup, cream, butter, and vanilla—you can create rich, chewy caramels in under 30 minutes of active time. This recipe is ideal for last-minute gifts, holiday treats, or anytime you want a homemade candy without complicated candy-making techniques.
Why You’ll Love This Recipe
These microwave caramels are accessible for bakers of all skill levels. The microwave method reduces the need to monitor a pot constantly and lowers risk of scorching. The result is a glossy, tender caramel with a deep buttery flavor and a pleasant chew. The recipe is adaptable—add sea salt, chocolate dip, or flavored extracts to create variations that suit your taste. It also stores well and makes attractive homemade gifts when wrapped individually.
Ingredients
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup heavy cream, at room temperature
- 1/4 teaspoon fine sea salt (plus extra for finishing, optional)
- 1 teaspoon vanilla extract, added after cooking
- Optional: 4 ounces dark chocolate for dipping
Equipment and Safety Notes
Use a large, microwave-safe, heat-resistant glass bowl—choose one larger than you think you need because the mixture will bubble vigorously. Always use oven mitts when removing the bowl; the contents and container will be very hot. Keep a timer and stir frequently between microwave bursts. If you prefer precise temperatures, have a candy thermometer on hand (though the cold-water test described below works well without one).
Step-by-Step Instructions
Step 1: Prepare the Pan
Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal. Lightly butter the parchment or spray with nonstick spray.
Step 2: Combine Sugars and Corn Syrup
In the large microwave-safe bowl, combine the granulated sugar, brown sugar, and corn syrup. Stir briefly to mix.
Step 3: Microwave in Intervals
Microwave the sugar mixture on high for 2 minutes. Carefully remove the bowl and stir (wear oven mitts). Return to the microwave and heat in 1-minute intervals, stirring between each, until the mixture reaches a deep amber color and the sugars are fully dissolved. This typically takes 4–6 minutes total for most microwaves but vary by wattage. The mixture will bubble—this is normal.
Step 4: Add Butter and Cream
Once the sugar is a deep amber and fully melted, add the butter pieces and pour in the room-temperature heavy cream slowly while stirring. Be cautious: the mixture will bubble up vigorously when the cooler cream is added. Stir until the mixture is smooth.
Step 5: Final Cooking
Return the bowl to the microwave and cook in 30–45 second intervals, stirring between each burst, until the caramel reaches the desired setting point. If using a candy thermometer, cook to 245–250°F (firm-ball stage) for chewy caramels. If you do not have a thermometer, use the cold-water test: drop a small amount of the hot caramel into a cup of cold water. If it forms a soft, pliable ball that flattens when removed, it is ready.
Step 6: Finish and Flavor
Remove from the microwave and immediately stir in the salt and vanilla extract. Stir vigorously for a minute to ensure a glossy texture. If you want salted caramels, sprinkle a pinch of flaky sea salt over the surface after it is poured into the pan.
Step 7: Set and Cut
Pour the caramel into the prepared pan and smooth the top with a spatula. Allow it to cool at room temperature until mostly set, then transfer to the refrigerator for at least 1–2 hours to firm completely. Use the parchment overhang to lift the caramel slab from the pan and place it on a cutting board. Use a lightly oiled sharp knife to slice into squares. Wrap individual pieces in wax paper or cellophane to store or gift.
Tips for Success
Always measure ingredients accurately—caramel is sensitive to ratios. Use room-temperature cream and butter to avoid excessive bubbling when added. Stir often between microwave intervals to distribute heat and prevent hot spots. If your caramel turns too hard (overcooked), reheat gently with a few tablespoons of cream to soften. If it remains too soft, return to the microwave for short bursts and re-test.
Flavor Variations and Serving Ideas
For a chocolate-covered treat, melt dark chocolate and dip the cooled caramel squares halfway, then set on parchment until firm. For a maple twist, substitute 1/4 cup of the brown sugar with pure maple syrup and add 1/2 teaspoon maple extract. To make bourbon caramels, add 1 tablespoon of bourbon after cooking and reduce the vanilla slightly. Finish with flaky sea salt for a professional touch.
Storage and Shelf Life
Wrapped caramels keep well at room temperature in an airtight container for up to two weeks. For longer storage, refrigerate for up to one month. Avoid high humidity which can soften the texture. Caramels can also be frozen for up to three months; thaw overnight in the refrigerator before unwrapping.
Frequently Asked Questions
Why did my caramels crystallize?
Crystallization occurs if sugar crystals reform. To minimize this, ensure sugar dissolves completely before adding cream and avoid stirring too vigorously once the mixture starts to cool. Using corn syrup helps inhibit crystallization.
Can I make smaller batches?
Yes. Reduce each ingredient proportionally and use a smaller bowl. Note that microwave timing will change—watch closely.
Is microwave caramel safe?
Yes, when following safety precautions: use a large microwave-safe bowl, stir frequently, and handle with care to avoid burns from hot sugar.