Why I Love This Recipe
What I love most about this recipe is the sheer convenience. There’s no need for a candy thermometer or stovetop stirring for hours—just a few minutes in the microwave, a couple of stirs, and I’ve got rich, melt-in-your-mouth caramels. It’s also incredibly customizable, whether I want to sprinkle sea salt on top or wrap them for festive gifts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1/2 cup salted butter (1 stick), melted
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1/2 cup light corn syrup
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1/2 cup granulated sugar
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1/2 cup light brown sugar
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1/2 cup sweetened condensed milk
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1 teaspoon vanilla extract
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1/4 teaspoon table salt (optional – I omit this if I’m using sea salt on top)
Directions
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I start by lightly buttering an 8×8-inch (20×20 cm) square baking dish or lining it with parchment paper for easy removal.
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In a large microwave-safe bowl (at least 2-quart capacity to avoid overflow), I combine the melted butter, corn syrup, granulated sugar, brown sugar, and sweetened condensed milk. I stir everything together until smooth.
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I microwave the mixture on high for 6 minutes total, pausing every 2 minutes to stir thoroughly. This keeps the heat even and prevents scorching. The caramel should bubble and thicken as it cooks—so I handle it with care.
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After 6 minutes, I check the texture. It should reach the soft-ball stage (about 240°F or 115°C). If I want a firmer caramel, I microwave it for an extra 30 seconds to 1 minute, keeping a close eye on it.
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Once it’s ready, I carefully stir in the vanilla extract and salt (if using), blending it all well.
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I immediately pour the hot caramel into my prepared dish and let it cool at room temperature for about 1 to 2 hours until fully set.
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Once it’s firm, I cut it into bite-sized squares or rectangles. If I want to store them individually, I wrap each piece in wax paper.
Servings and Timing
This recipe makes about 64 small caramels (cut from an 8×8-inch pan). Prep takes 5 minutes, cook time is 6 minutes, and the caramels set in 1–2 hours.
Variations
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Sea Salt Finish: I sometimes sprinkle flaky sea salt on top right after pouring for a salted caramel twist.
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Chocolate Drizzle: Once set, I drizzle melted chocolate over the top for a gourmet upgrade.
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Nutty Caramels: Chopped pecans or walnuts stirred in just before pouring add a crunchy contrast.
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Spiced Caramels: A pinch of cinnamon or nutmeg gives the caramels a warm, holiday-inspired flavor.
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Espresso Infusion: I stir in 1/2 teaspoon of instant espresso powder for a bold, slightly bitter counter to the sweetness.
Storage and Reheating
I store my caramels in an airtight container at room temperature for up to two weeks. If I’m not wrapping them individually, I layer them with parchment paper to prevent sticking. For longer storage, I refrigerate them for up to a month or freeze them for up to three months—just let them come to room temperature before eating.
FAQs
Can I double this recipe?
Yes, I can double the ingredients, but I use a larger microwave-safe bowl and increase the cooking time slightly—up to 8–9 minutes—stirring every 2–3 minutes.
What if I don’t have a thermometer?
No problem. I drop a small bit of caramel into a glass of cold water—if it forms a soft, pliable ball, it’s at the soft-ball stage.
Can I use unsalted butter?
Yes, I can use unsalted butter and simply add a pinch of salt to balance the flavor, or leave the salt out for a milder taste.
Why did my caramels turn out too hard or too soft?
Microwave wattages vary. If they’re too hard, the caramel cooked too long. If they’re too soft, they may need an extra 30 seconds to 1 minute of cooking.
Can I add flavor extracts?
Absolutely. Along with or instead of vanilla, I sometimes add maple, almond, or coconut extract for unique flavor variations.
Conclusion
Six Minute Caramels are my favorite quick fix when I want something homemade, delicious, and just a little indulgent. With their rich, buttery taste and soft, chewy texture, they’re always a hit whether I’m snacking solo or sharing with friends. Once I discovered how easy they are, I never looked back—and I bet you’ll feel the same after your first batch.
Print
Six Minute Caramels
- Total Time: ~1 hour 15 minutes (including cooling)
- Yield: About 64 small caramels
- Diet: Vegetarian
Description
These quick and chewy homemade caramels are buttery, rich, and ready in minutes using just a microwave—no thermometer needed!
Ingredients
1/2 cup salted butter (1 stick), melted
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon table salt (optional – omit if using sea salt topping)
Instructions
Lightly butter or line an 8×8-inch (20×20 cm) baking dish with parchment paper.
In a large (2-quart) microwave-safe bowl, combine melted butter, corn syrup, granulated sugar, brown sugar, and sweetened condensed milk. Stir until smooth.
Microwave on high for 6 minutes total, pausing every 2 minutes to stir well. The mixture will bubble and thicken.
Optional: For firmer caramels, microwave an additional 30 seconds to 1 minute.
Carefully stir in vanilla extract and salt (if using).
Pour the hot caramel into the prepared dish and let it cool at room temperature for 1–2 hours until fully set.
Cut into bite-sized pieces and wrap in wax paper if desired.
Notes
Sea Salt Option: Sprinkle flaky sea salt on top immediately after pouring for salted caramels.
Flavor Variations: Add almond, coconut, or maple extract in place of vanilla for a twist.
Add-ins: Stir in chopped nuts, drizzle with chocolate, or mix in espresso powder for custom flavors.
No Thermometer? Use the cold water test—drop a small bit in cold water. If it forms a soft ball, it’s ready.
Double Batch: Use a larger bowl and cook for 8–9 minutes, stirring every 2–3 minutes.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Candy, Dessert
- Method: Microwave
- Cuisine: American
