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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
Jennifer F says
Thank you so much for sharing this terrific recipe! My daughter (she’s 9) and I had so much fun making these as Christmas gifts. They are sinfully rich and delicious. I’m sure they will be our new most requested Christmas treats year after year! Cheers to you and yours! And thank you for your blog!
Chris Scheuer says
You're welcome, Jennifer. I'm delighted that you enjoyed these caramels! How fun to start a tradition like this with your daughter!
Sheryl says
Any suggestions for the leftover sweet condensed milk? Or can you freeze it?
Thanks
Chris Scheuer says
Hi Sheryl, yes you can freeze it. Just transfer it to a storage container. It won't freeze solid (because of the high sugar content) but it will keep well in the freezer for 2-3 months.
Nancy M Carlson says
Could you also use this recipe to cover them in chocolate? Or,
would they be too soft?
Callie says
Just made these easy caramels! They tasted amazing but I had a hard time cutting them. They stuck to the parchment paper! Did I not cook them long enough?
Chris Scheuer says
I'm not sure without looking at them. Are they too soft or did they just stick to the paper? You could try refrigerating them and then peeling the paper off. I'm sorry you had this problem. Mine peel right off of the paper.
Mimi says
At my first go at it I think the caramel wasn’t hard enough. When I took out the parchment to cut it on my board- it was slowly melting. I had to oil the knife between cuts. I gave up! It will be a yummy caramel sauce!
The ingredients are cheap enough to do a redo
Chris Scheuer says
Sorry you had trouble, Mimi! Hopefully, the second try will be better!
Luna says
This may be a silly question, but could you recommend a good wax paper? I've tried this recipe several times and, while delicious, it refuses to budge from the paper. I tried a new brand, I even tried spraying it with cooking spray before pouring in the caramel. I've had to resort to cutting slivers off the bottom to remove it. Please help?
Chris Scheuer says
Hi Luna, I like to use a good quality wrapper that's made for caramels like these: https://amzn.to/2lVwMYl
They don't stick and will last a long time.
Luna says
Thank you. But I meant a wax paper to line the pan with. I found some good pre-cut wrapping papers for them that work well and don't stick, the problem I'm having is while they're still in the pan. Before cutting or wrapping. I'm sorry I wasn't clear.
Chris Scheuer says
Hi Luna, I use parchment paper for these. I really like the Kirkland brand. You can get it at Costco but I believe Amazon also carries it.
Cindy says
I tried these and they are amazing (and very popular). I only went to 240 degrees and they were pretty soft so I'm going to try a little higher. Question: Have you made these on the stove top? I"m guessing it's a similar process. While I like the convenience of the microwave, my tiny one isn't good for much more than warming up food so it took me closer to 15 minutes in the microwave; so I think the stovetop might be easier. Please let me know what you think.
And if you're willing to share how you made that great video let me know. It's on my "do one day" list for http://www.bakerchef.co
Chris Scheuer says
Hi Cindy, so happy you enjoyed the caramels. I would definitely go a bit higher next time with the temp. As far as making them on the stovetop, I have made stovetop caramels, but with a different recipe. I haven't tried this method on the stovetop. If you have specific questions regarding the video, we'd be happy to respond and help you. It's been a learning experience for us, as well and we're happy to pass on anything we know 🙂
Kayc Carper says
The caramels are delicious - I love how soft they are! Found cellophane wrappers at Hobby Lobby and small candy bags to gift them with. Do you have labels for the caramels?😁 Thank you
Chris Scheuer says
That's great, Kayc! We do not have labels for these at this time.
Sandra Garth says
These are dangerously easy and I'm sure I'd eat my fair share while wrapping them!
Robyn Gleason says
Wow, this is so yummy looking, Chris. I used to be such a caramel fan when I was a kid but haven't had it in ages. My little nephews will be coming for Easter and they sure would like this treat. Fabulous!
Laura | Tutti Dolci says
What dreamy caramels, I love how quick and easy this method is to get my caramel fix. 🙂
Ellen Wright says
Can't wait to try these - - - what is the wattage of your microwave?
Wendy says
These caramels look luscious! Easy sounds great to me! I've never wanted to be famous (paparazzi are such a pain), but I would risk it with these. 😉 I have had a treasured box of Maldon salt for several years. A little does go a long way! Have you ever tried a little Maldon sprinkled on top of a grilled cheese sandwich? A whole new level, I promise!
John/Kitchen Riffs says
The microwave is perfect for things like this! For years we only used our microwave to reheat things, but when it comes to making caramel or melting chocolate, it's the perfect tool. Great for making fudge, too. Anyway, super recipe -- thanks.
Susan says
Yes, Please! I think these could be dangerous but oh, so delicious. Can't wait to try them, Chris!
Jenna says
8 minutes??? I am in serious trouble!!
Mary Ann | The Beach House Kitchen says
8 minutes?! I've gotta try these Chris! My girlfriends from college LOVE homemade caramels! When we all get together I always bring treats! Can't wait to try!
Alida | Simply Delicious says
LOVE this recipe! So easy and I would definitely not be able to only have one.
Maureen | Orgasmic Chef says
I think you've won a lot of hearts with this one, Chris! 8 minutes for caramels? Too cool.
Jennifer @ Seasons and Suppers says
Oh yes! This is dangerously easy 🙂 I love it and I can't wait to try it.
Victoria Schwalbe says
I can't wait to try this. I've made caramels for years but it's 45 min or more of constant stirring. They're wonderful but I rarely make them. I love your microwave caramel sauce so I'm sure these will be amazing too.
Tricia @ Saving Room for Dessert says
Oh we would love this at our house! So easy and they look perfect. Thanks for sharing and have a great week!
sue | theviewfromgreatisland says
I love cooking with the microwave, I make microwave peanut brittle, so now I need to try these caramels, what a fun and easy holiday gift, too! Love your video!!
Beth says
Thank you for the easy and delicious recipe. Could you convert these to chocolate caramels? if yes, how much chocolate would you stir in?
Chris Scheuer says
Thanks Beth. I haven't tried chocolate caramels but I would probably start out with a 4-6 ounces of dark chocolate.
Monique says
Your videos are adorable..music and all..nails:) Crisp blouse..perfect accoutrements.
Lovely Chris:)
Denise Browning says
These salted caramel look so felish... I could eat the whole thing all by myself. I am a caramel lover!!!
Liz says
I make microwave caramel sauce all the time so it shouldn't be a surprise that caramels can also be made in the microwave. Thanks for doing all the testing so that I can sit back and reap the delicious reward! xoxo, your fellow partner in caramel and toffee love