Caramels

Jump to Recipe

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check the Privacy Policy.

When I started making Christmas tins I originally made only fudge. Which requires lots of stirring over a hot pot. I made several different varieties and even tried making hard candy. However I never attempted to make caramels, until we visited Jason’s Aunt Vicki. She makes caramels every year, but in the microwave instead of the stove. This is the recipe she found online and it is fast and easy. Honestly the worst part is preparing all the wax paper you need to wrap the candies in afterwards.

Here’s what you’ll need

• Sweetened condensed milk
• Corn syrup (Karo syrup)
• brown sugar
• sugar
• vanilla
• butter
• wax paper

Prep your pan and wax paper first!

You will need an 8×8 pan covered with tin foil that goes over the edges of the pan. Spray it with Pam and set aside. You also will need wax paper to roll the caramels in once they’re done and cut. You can buy premade ones on Amazon or you can cut your own. Just remember you can always cut extra off, but you can’t add it back on!

Now check your microwave’s wattage!

I have made this recipe several times and had no issues. Then I went to make it last week and burned the snot out of it! I’m pretty sure I’d made it in our current microwave, but for whatever reason it got too hot this time. So word to the wise, if you have a 1,000 watt microwave your microwave time is 3 1/2 minutes. If your husband decides he needs a massive 1,650 watt microwave, then your microwave time is 3 minutes. And please don’t ask who uses the microwave more; we both know who does. Lol.

Chose either a large glass bowl or plastic one that is microwave safe

It’s going to get ridiculously hot, so make sure you have a pot holder handy and somewhere safe to set it down to stir. Melt 1/2 cup butter. Mix in 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup sweetened condensed milk, and 1/2 cup corn syrup (Karo syrup). Remember that comment above about the microwave time? This is when that’s important. Microwave for 3 1/2 minutes (or 3). GRAB YOUR POT HOLDER FIRST!!!! Then take it out and stir. Microwave again for 3 1/2 minutes (or 3). Pot holder again and stir.

Now add 2 tsp vanilla extract and stir it in again. Don’t worry if it starts to bubble faster as that is normal. Pour the super hot mixture into your prepared pan. Cover it with tin foil and place it in the fridge and chill for 2-3 hours.

The pictures above show the caramel mixture once you stir in all the ingredients, then after the first microwave time, and finally after you add the vanilla. And yes these were made during nap time! Richard was very helpful to sleep through the entire time and then some afterwards.
After 2-3 hours take it out, remove the tin foil, and place on a cutting board.

Using a sharp knife cut it into rows and then squares. Wrap in wax paper and enjoy! Now if you take it out and it’s too hard to cut give it a minute or two to warm up and it should soften up. If it gets too sticky throw it back in the fridge to stiffen it back up. Store the wrapped candies in the fridge.

Disaster! It’s a brick and crunchy!

Yeah that was me too. That means 3 1/2 minutes is too hot and you burnt it. Throw it out and try again using the 3 minute time instead. I know it sucks, but unfortunately candy can be a pain at times. For the most part, this is a very simple recipe that works beautifully unless the timing is off. The candies are best eaten within a week or so. Enjoy the yummy caramels you’ve just made! I’ve seen some chocolate caramel recipes I may try next year if you enjoy this one.