Prep Time: 5 minutes
Cook Time: 6–7 minutes
Total Time: ~15 minutes + cooling
Yield: About 24 caramels
Step 1: Prep Your Pan
Grease an 8×8-inch baking dish or line with parchment, leaving overhang for easy removal.
Step 2: Mix Ingredients
In a large microwave-safe bowl, combine melted butter, corn syrup, sugar, and sweetened condensed milk.
Step 3: Microwave to Perfection
Microwave on high for 5–6 minutes, stirring halfway through. The mixture should be bubbling and turn golden brown.
Step 4: Test the Caramel
Drop a little into cold water — it should form a soft, chewy ball. If not ready, microwave 30–60 seconds longer.
Step 5: Add Flavor
Stir in vanilla and sea salt. Work quickly — it thickens fast!
Step 6: Pour & Cool
Pour hot caramel into prepared pan. Spread evenly and let cool at room temperature 2–3 hours (or refrigerate 1 hour).
Step 7: Cut & Wrap
Lift from pan, cut into 1-inch squares, and wrap individually in wax paper.
Pro Tips for Success
- Use a large bowl — caramel bubbles up high in the microwave.
- Test with cold water to avoid overcooking.
- Add flaky sea salt on top for a gourmet twist.
- Dip in melted chocolate for chocolate-covered caramels.
- Refrigerate for firmer texture if your kitchen is warm.
Variations
- Salted Caramels – sprinkle with flaky Maldon sea salt
- Nutty Caramels – fold in chopped pecans, almonds, or peanuts
- Holiday Caramels – drizzle with dark chocolate + crushed peppermint
- Bourbon Caramels – stir in 1 tsp bourbon with the vanilla
Frequently Asked Questions
Q: Can I use unsalted butter?
Yes, but add ¼ tsp salt to balance the sweetness.
Q: Can I double the recipe?
Yes, but use a larger microwave-safe bowl and increase cook time slightly.
Q: How long do they last?
Up to 2 weeks at room temp, 1 month in the fridge, or 3 months frozen.
Q: Why are my caramels too hard/soft?
It’s all about cooking time. Too long = hard caramels. Too short = too soft. Always test in cold water.
