Microwave Caramels

"Great gift idea that I saw this on T.V. and put here for safe keeping."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by jflip6708 photo by jflip6708
photo by Debbie C. photo by Debbie C.
photo by park26 photo by park26
Ready In:
12 Caramels




  • Combine all ingredients.
  • Cook 6 minutes, stirring every two minutes.
  • Stir and pour into lightly greased dish.
  • Let cool.
  • Cut, wrap in wax paper & store in air tight container.

Questions & Replies

  1. This is a very poorly written recipe! Great for the person who wrote it as they assume everyone else trying to make it has experience in making caramels. No reference to use a microwave safe bowl that can also tolerate extreme temperatures (sugar and fat get very hot). Plastic will melt so you must use Pyrex, but then what size? Does it rise up or boil over? Also microwave ovens vary in strength, there is no mention on cooking times for different strength microwaves. Would help if they mentioned what temperature the caramel needs to reach but then it can be tricky using a candy thermometer with microwave cooking. Maybe these are best made in a saucepan on a stove top with a candy thermometer?
  2. What size greased dish?
  3. I have had microwave ovens with cooking power form 600w-1200w. Obviously, they cooked things differently. What was the power of the microwave used for this recipe?(Also, please note that power consumption from the outlet is not the same as cooking power. Both numbers should be available somewhere on the appliance, not necessarily together)
  4. Can these beautiful, delicious carmels be made on my electric stovetop? I do not have a mic .wave my choice , Thank you
  5. what was the wattage of the microwave


  1. I will add another 5 star review!! This is so quick to make and the flavor is delicious. I made this to use in making peanut clusters/turtles. I put peanuts in the bottom of a candy paper cup, then topped with the hot carmel and then put in the frige for about 10 minutes. Then I added melted milk chocolate on top of the caramel and peanuts, yummy!!! Thanks for sharing the great recipe. Made for PRMR Tag Game.
  2. Adding a liberal sprinkling of Kosher or sea salt across the top immediately after pouring the molten caramel into the pan makes this recipe even better. People literally beg me for the recipe.
  3. I won't leave a star yet as I couldn't get them out of my pan! I also tried putting it on tin foil (after finding that 'trick' online) but still couldn't get them out. Next I'll try pan spray. I did try parchment paper once and that worked OK. I also read a tip that said to leave it for 24 hours before cutting as that reduces stickyness. It would have worked if the foil would've come off.<br/>Also-I cooked it for 1 more minute (for a total of 7) and was sure the butter was melted ahead of time so all incorperated well. I dipped some in dark chocolate which was tasty!<br/><br/>NEW NOTE- I have doubled this recipe (which used a whole can of Sweetened condensed) and cooked for 12 minutes with great success. When I do that I use a 9x13" pan. I found that using parchment paper works great! I use a small smear of butter/margarine in the corners as this keeps it down and so I don't have to worry about it shifting as I pour. I then leave for 24 hours on the counter as this seems to cut down on the stickiness. I cut with an oiled knife as well then dip in dark chocolate. YUM!
  4. I cannot believe how easy these were to make and just how delicious they are - the real deal! I tried cutting them after 7 min which was too early and then after 20 min in the fridge which was almost too late. I had caramel flying all over the kitchen and was using the poultry scissors! Next time I will try to cut them after about 12 min in the fridge, better too early than too late.
  5. I've never made caramels in my life, but this was really easy! After checking several other microwave recipes online, I concluded that it might be a good idea to increase the time slightly, as I have a 950-watt microwave. The recipe doesn't specify (and I have no idea if it was something that should've been obvious---I really am a serious noob in the kitchen!), but I decided to melt the butter first, then add the rest of the ingredients and mix it all thoroughly. I think the bowl I used is at least a 2-qt, possibly 2.5-3qt, microwave-safe glass. I set it for 7 minutes, taking it out every 2 minutes & 33 seconds to stir. I also added the barest pinch of salt, and after the last round in the micro, added 1/4 teaspoon of vanilla. After chilling it, it sliced up perfectly and tastes delicious! Thank you so much for posting this recipe!


  1. I also added about some vanilla extract after I removed from microwave, but you could use rum extract or Kahlua, Baileys, etc
  2. You can totally make these in the microwave. Don't be afraid of this...these are much easier and just as tasty as the long-form caramel making method on the stove. Notes: !!- You WILL need a LARGE heavy duty dish like Pyrex or Glass. It needs to be quite large as the mixture boils up a lot...especially the last 2 minutes. - Depending on the consistency you want, take it out at the 5:30 min mark for a very soft ball texture, and at the 6:00 min mark for a true soft ball texture. (see below for different microwave wattages) - When you take it out, pour it into an 8x8 or a 9x9 pyrex dish. - Microwave power is important as well. In the notes above, I used a 1400w microwave. When using a 1100w microwave, I have made these just fine stirring at 2 minute intervals and putting it in for an extra 60-90 seconds at the end. !!- It's important to watch the color when using the microwave. If it's a really light color then it should be done a little more. When it starts to noticeably change into a slightly darker color, you can pull it out knowing that it will be in the very soft-soft ball state. You don't want it to get dark as that's the hard ball state and that's not good. Yuck!! Haha.
  3. I was a little disappointed in the taste. It was quite bland but very easy to make.



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