Easy Homemade Caramel Candy (Microwave, 6 Minutes)
Prep: 5 minutes
Cook: 7 minutes
Total Time: 12 minutes
Servings: 40 servings
Ingredients:
1/2 cup salted butter
1/2 cup light corn syrup, like Karo
1/2 cup brown sugar. I love dark brown sugar
1/2 cup sweetened condensed milk
1 ½ teaspoon vanilla extract
Flaky sea salt is optional for garnish
Directions:
Line an 8 x 8-inch baking dish with parchment or butter the pan.
Melt butter in a large microwave-safe bowl. Stir in corn syrup, sugars, and sweetened condensed milk until combined.
Microwave for 6 minutes. All microwave ovens differ slightly in timing. In my microwave, 6 minutes and 30 seconds is the perfect time. To test caramel doneness, add ice cubes to a glass of cold water. Drop a small spoonful of caramel into the water. If it’s too soft, cook another 30 seconds.
Carefully remove the bowl and quickly stir in the vanilla. Being mindful that the mixture is hot, pour it into the prepared baking dish. Let it cool for a few minutes, and then top with flaky sea salt if desired. Chilling in the refrigerator until cold speeds up the process and makes cutting easier.
Once set and cold, cut the caramels using a pizza cutter. If the caramels are room temperature, spray the cutter with nonstick cooking spray. Store in candy wrappers at room temperature or freezer for longer storage.
Notes:
Butter: Use salted butter for the best flavor balance.
Microwave Bowl: Choose a large microwave-safe bowl. The mixture bubbles up while cooking.
Microwave Power: Times may vary slightly depending on microwave wattage; aim for about 6 minutes.
Flavor Boost: Stir in vanilla at the end for classic caramel flavor.
Storage: Wrap each piece in wax paper to keep them from sticking together.
Variations:
Sea Salt Caramels: Sprinkle with flaky sea salt before cooling.
Chocolate-Dipped: Once cut, dip or drizzle with melted chocolate.
Nutty Caramels: Stir in toasted chopped pecans or almonds before pouring into the dish.
Holiday Spiced: Add ½ teaspoon cinnamon or pumpkin pie spice for seasonal flavor.
Store: The caramels keep well at room temperature in candy wrappers (cellophane candy wrappers or wax paper candy wrappers work great) for about two weeks or freeze for up to three months.
Nutritional Facts:
Calories: 56kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 19mg | Sugar: 8g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.03mg
Recipe courtesy of 31 Daily.com
