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These Microwave Salted Caramels are crazy delicious homemade caramels you can make in less than 15 minutes! Everyone who tries them, begs for more!
If you've ever wanted to be famous it may be closer than you think! In fact, all you have to do is pull out a bowl. Make sure it's microwave safe. Grab some butter, brown and granulated sugar, dark corn syrup, condensed milk and vanilla. That's pretty all it takes to make a batch of these microwave salted caramels and you'll be on the road to famous!
The only other thing you'll need is some flaky sea salt. If you can splurge a little bit, pick up a box of Maldon. It's a wonderful sea salt from Maldon, England, located about 50 miles north of London. It's more expensive than regular or kosher salt, but it's totally worth it. Maldon is not the kind of salt you want to use for everyday cooking, but rather as a "finishing salt". So a little goes a long way, which means your little salt indulgence will last a long time.
What's a finishing salt?
Well, pretty much just what it says; a salt that's used on finished foods. Or for finishing food. Like these 8 Minute Microwave Salted Caramels. A little sprinkle of flaky sea salt adds an over-the-top, gourmet touch to these over-the-top delicious caramels. Maldon has large, but parchment-thin, irregular-shaped crystals and a delightful crunchy texture. It's the fastest dissolving of all salts so, despite the wonderful texture, it literally melts in your mouth. When using flaky sea salt, take a pinch and crush the crystals between your fingertips letting the little flakes fall on salads, bread, pasta, meats, fish and ... caramels!
If you've ever made homemade caramels you know that it's not a walk in the park. The instructions are generally long and involved and you need to take precautions so the mixture doesn't crystallize and/or burn. Cooking too fast can cause the butter to separate, and you can easily go over the recommended temperature, resulting in rock hard caramels. This microwave technique, in contrast, is super simple. Combine the ingredients, microwave, stir, microwave again, then check for doneness. That's about as tricky as it gets.
So back to where we started with "becoming famous". Honestly, once you make these caramels, it won't take long. They're creamy, buttery, sweet, salty and addictive. Of course, there's the assumption that you'll share them. When you do, you'll be sure to get requests for more. And that's not a problem since they're so darn easy. Pretty soon your family and friends will be calling them ____'s (fill in your name) caramels. See what I mean? Famous.
If you think I'm spoofing you about how easy they are, just check out our video:
See what I mean, easy peasy, right?
The only thing that will take a bit of time with these caramels is wrapping them. But you can make that fun by eliciting family and/or friends for a little party. Call it a (w)rap party and who knows who might show up! How do you wrap these little morsels of deliciousness? There are lots of options. You can cut your own wax paper, use precut wax paper, cut your own parchment paper or use precut candy wrapping papers like these clear cellophane wrappers or these twisting papers.
Make this buttery, sweet, salty irresistible confections soon! And if you decide to share them, keep lots of butter, brown sugar, corn syrup and condensed milk in your stash. Your fame will spread faster that you can say 8 Minute Microwave Salted Caramels!
- 6 ounces butter I use salted butter
- ¾ cup dark corn syrup
- ¼ cup granulated sugar
- 1 ¼ cup packed dark brown sugar
- ¾ cup sweetened condensed milk
- ¼ teaspoon salt
- 2 teaspoons vanilla bean paste or vanilla extract
- flaky sea salt I love Maldon
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1. Spray an 8-inch square pan with cooking spray then line with parchment paper so that two two ends extended over two edges of the pan. Spray the parchment with cooking spray also. Set aside. Prepare a small bowl of water with a few ice cubes and set aside.
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2. Place butter in a large microwave-safe bowl* and cover with a paper towel. Cook on high power for one minute. Butter should be mostly melted. Add corn syrup, sugars, sweetened condensed milk and salt and whisk well to combine.
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3. Cook on high power for 7 minutes. Remove and give mixture a quick stir then check for doneness by placing a bit (a small spoonful) of the caramel into the prepared bowl of ice water. It should form a soft, pliable ball. If it needs a little more time (it doesn’t form a soft ball), return to microwave and heat in 15-20 second increments, till soft ball stage is reached. Mine was done at right around 7 ½ minutes but time will will vary a bit based on the wattage of your microwave. You can also check with an instant thermometer which should register 240-242˚F (240˚ will yield a softer caramel and 242˚ firmer. Carefully remove bowl from microwave (it will be hot - that’s why I love the Pyrex with the handle). Add vanilla bean paste or vanilla extract and stir with a heat resistant spatula until foaming subsides.
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4. Pour mixture into prepared baking dish. Allow to cool for 10 minutes then sprinkle top lightly with flaky sea salt (I like Maldon) If you sprinkle with sea salt right away, the salt will melt right into the caramels rather than sitting on the top. Allow to cool for 3-4 hours or refrigerate until completely cool and set. Cut into rectangular pieces (I cut into rows about ½-inch wide and then cut each row into three equal pieces). A pizza cutter works wonderful for cutting caramels. Wrap in rectangles of wax paper, parchment or pre-cut candy wrappers and twist on both ends.
*I love the 2 quart pyrex measuring cups with a handle for cooking in the microwave. The handle never gets hot even with a recipe like this with 240˚F caramel. Recipe adapted from Cooking Classy
Jim says
Hi Chris,
Please make label for these similar to your pumpkin ones.
Thanks,
Chris Scheuer says
Hi Jim, I don't have a label for these caramels at this time.
Wendy says
Hi! My family has a corn intolerance, so the corn syrup is out. Could it be replaced with Golden Syrup? Agave? Thanks!
Chris Scheuer says
Hi Wendy, the corn syrup is to prevent crystallization. You could sub Golden Syrup plus a teaspoon or two of lemon juice.
Mary says
How long do you suggest waiting before adding the salt on top?
Chris Scheuer says
Hi Mary, cool for 10 minutes and then add the salt (step 4). Enjoy!
Mary Sutton says
Have you ever made these carmels with a little jalepeno heat?
Chris Scheuer says
I have not, Mary. Let us know if you try it!
Terry says
I KNOW my friends are going to go crazy for these - but I was wondering if I could add cocoa powder (or...?) to make a chocolate version? I have zero candy making experience so would hate to waste ingredients trying if it won't work/isn't possible.
In my mind I envision these as written, plus chocolate & chocolate espresso versions.
And visions of sugarplums danced through her head... 🙃
Here's hoping it can be done 🙏
Thanks!
Chris Scheuer says
Yes! I think you'll love this recipe, Terry- https://thecafesucrefarine.com/easy-salted-chocolate-caramels/
Ana says
What is the purpose of the water and ice cubes set aside for???
-PEACETOU says
To check the stage of the caramel, i.e., "soft ball" etc., TO determine if the Caramel has cooked long enough. The "old method" of testing in candy making!😉
Wendy Staggs says
I have made these several times now and they are the best!! So simple, they really hit the spot!
Chris Scheuer says
Yay! Thanks, Wendy!
Sheila Verghis says
Hi Chris
I tried these today. It hardened properly when kept in the refrigerator for setting ( about 4 hours ). But when i started cutting them into pieces for wrapping, they turned very soft and lost their shape by the time I finished the batch. Is this how its meant to be? Does it have to be stored in the fridge ?
OH! the taste was simply divine . Thank you for sharing the recipe
Chris Scheuer says
Hi Sheila, no, they shouldn't have to be stored in the refrigerator. I have kept them at room temp for several weeks with good results. It's hard to say without having been right there in the kitchen with you but I'm wondering if yours needed to be cooked just a a little longer?
-PEACETOU says
Same thing happened with me. I checked at 7 minutes and 7 minutes 20 seconds. A "softball" was acquired and I thought they were done. But...when left out at room temperature they were too soft(but delicious held in a spoon to eat, lol!) Clearly they needed to be cooked closer to "hardball" stage, then poured up. My guesswork is closer to 8 minutes total. I'm thinking of dipping these in chocolate, having been chilled beforehand. And...making a new batch to wrap. They will be like the chocolate covered caramels in candy boxes...melt in your mouth deliciousness! Thank you for another wonderful recipe, Chris!
Lindsay @ The Café Sucre Farine says
Thanks for your review, Peacetou!
Nikki Valdez says
These were delicious. Not sure if they are supposed to be very soft i may have not cooked them enough. I put them in the fridge to harden up a bit. So delicious though and ill keep making these. Friends have already asked for the recipe ill be sending them over to your page as well. Thank you
Chris Scheuer says
Thank, Nikki! They shouldn't be hard but should hold their shape. I'm so happy you enjoyed them!
Melissa says
Absolutely delicious homemade caramels. I couldn’t stop eating them! Little pieces or big, yum! I’d say these are the best I’ve had. Thank you for sharing.
Melissa
Chris Scheuer says
That's awesome, Melissa! Thanks for sharing your results!
Anna says
I tried these caramels and they are amazing and easy. I am going to try to use this for caramel apples. Have you tried it and is there any reason you see that it may not work to dunk an apple into the bowl and let it harden with toppings?
Chris Scheuer says
Hi Anna, I haven't tried this caramel with apples. I would think it should work but I can't say for sure. Let us know if you try it.
Southerner Forever says
Chris,
Just wanted to share that my husband and I made this last night, and my staff at work gives them a 5 star rating! I used light corn syrup because I assumed we didn't have the dark, so you may imagine my frustration mid-way through when my hubs let me know that in fact the dark corn syrup was in the pantry all along! Anyhow, results are absolutely fabulous. I had unsalted butter only, but next batch will contain with the ingredients you have specified. BTW, we used 1 teaspoon of vanilla paste and one teaspoon of homemade vanilla that has been aging for 5 years! We are looking forward to sending these to family in Tennessee and North Carolina! You are amazing!
Chris Scheuer says
Thanks so much, for sharing this great review! I know your family will love them!