February 6, 2012

Super Easy Microwave Caramels - The Real Deal!

These caramels are the real thing!  They are not too good to be true!  Homemade caramel is not just for the holidays anymore.  

They are made in the microwave!

They are done in 6 minutes!

No thermometer is needed!

They are rich and creamy and melt in your mouth!

I was so skeptical about this recipe and I thought there was no way possible that these would work, but THEY DID!  I was shocked at how easy they were to make and how delicious they tasted.  You no longer have to be scared about making homemade caramel thanks to this recipe. 

I can't wait to try homemade turtles, caramel pretzels, caramel brownies and so on and so on.  I will never buy store-bought caramels ever again.   
Super Easy Microwave Caramels
5 Tbl. butter
1/2 c. light corn syrup
1/2 c. sugar
1/2 c. packed light brown sugar
4 oz. sweetened condensed milk (about 1/4 c. + 2 Tbl.)
*It has been suggested to me to use 1/2 cup of sweetened condensed milk, which is 2 Tablespoons more than I have used.  I am going to try that next time I make these, but until then, you will have to decide which measurement you use.*

**Note: I have learned that the wattage of your microwave will greatly effect the outcome of these caramels.  I used a 950 watt microwave and cooked for 6 minutes and ended up with amazing soft caramels.  If you have a higher wattage microwave, you will want to cook less or you will end up with hard caramels.  Or if you have a lower wattage microwave, you will want to cook a little longer. **

Instructions:
Put all ingredients in a large, microwave safe, bowl.  Microwave for 6 minutes, stirring every 2 minutes.  Spray an 8''x8'' dish with cooking spray and pour mixture in.  Let cool and cut.  Wrap in wax paper.  

Jenn's Notes: Seriously AMAZING!  Since cans of sweetened condensed milk only come in 14 oz., I measured 4 oz. using my kitchen scale and it ended up being about 1/4 cup plus 2 Tablespoons.  I poured my caramel into an 8''x6'' dish and we ate one row out of it the first night, then when I woke up the next day, it was completely filled in again, like I didn't even eat any.  So, eventually it will spread (it takes quite awhile for this to happen).  If you individually wrap them and are planning on taking them somewhere, I would keep them in the fridge and bring to room temperature just before serving.  They will hold their shape for several hours, before they start to flatten.    

130 comments:

  1. Yum...going to try this now! Feel free to link it up to my Manic Monday Party! www.serendipityandspice.blogspot.com
    -Melissa

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  2. This looks so yummy! I would love for you to visit my new food blog, The Sweet Spot, and link up your recipes to my Mouthwatering Monday Link Party!

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  3. Do you suggest trying this with caramel apples if they spread and "melt"? Otherwise they sound sooooo easy!!!

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    1. As long as I store them in the fridge they will be fine. I will just have to make sure and get them out and bring to room temperature before I want to eat it. It takes quite awhile for it to actually spread, but it will eventually unless it's refrigerated. Thanks for stopping by - Jenn

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    2. If you cook it a bit longer...say 1 more minute, it may hold it shape better. I'm going to give this a try and see. I'll let you know what happens!

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  4. Homemade caramels- in the microwave?! I'm walking to my kitchen right now.

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  5. yum, I am so trying this. And you can make peppermint patties with the left over milk, so good!

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  6. Wow! Looking forward to all the other goodies you plan on making with this *too easy to be true but it works* caramel recipe. Thanks for sharing.

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  7. After I read this, I just couldn't help myself! Ran to the kitchen praying that I had all the ingredients to give this a try. Then I had to keep getting a clean spoon every time I stirred cause I kept licking my stir spoon! These were super easy to make and incredibly yummy!!!! Thanks so much for posting! Love reading your blog!

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    1. I am so glad you gave it a try and that you liked it!

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  8. I can not tell you how excited I am to try this!!!! I LOVE caramel!!! I was deciding what to make for dessert tonight and I am glad I came to your blog fist! I will be in the kitchen in a few minutes!
    Also, wanted to let you know I got the cookbook today, thank you so much! I was so excited! I had bought the ingredients and was planning to make the sausage orzo skillet today and thought it was really appropriate the cookbook came today. So many recipes I want to try.
    The sausage orzo skillet was really good, I used crushed tomatoes instead of stewed, and I added garlic and a little bit of sugar. I used the sugar to cut the tomato taste. It turned out great!

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    1. - Great idea adding the sugar to the orzo. I am so glad you liked it and I am so glad you got the cookbook. - Jenn

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  9. Oh, wow! I'm going to have to try this. And you're right, the uses are endless! Thanks for sharing on Crazy Sweet Tuesday!

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  10. How awesome is this! Especially since you don't need a candy thermometer. I love it.

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  11. These look and sound awesome. Following you! ~ Barbara

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  12. OMG I have to try this!! My daughter and I make a mean caramel on the stovetop but this is a huge endeavor. I love the microwave option with so much less time! Thanks so very much for sharing! I just pinned this!

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  13. These look delish, as do all your recipes!!! I found this via Tip Junkie, Tip Me Tuesday.

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  14. Definitely trying this!! Never would have thought to do caramels in the microwave! We loved having you link up to our "Strut Your Stuff Saturday!" We hope to see you back next Saturday with more fun recipes! -The Sisters

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  15. This really sounds great. I will definitely try it. Thanks for sharing - maks :-) (hopped over from tip junkie)

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  16. That's so awesome. I love that they almost have a regenerative quality to them...how crazy is that?! Thanks so much for linking this up with Mop It Up Mondays at i should be mopping the floor last week. Enjoy the rest of your weekend!
    {HUGS},
    kristi

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  17. I didn't know you can do caramels in the microwave, now I know, I will have to try this one soon, I love those soft caramels like this!

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  18. I think I may have cooked mine too long. They were very very chewy. Are they supposed to be soft? I cut the recipe in half, and I am wondering if I messed up on the measurements.

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    1. Maybe you have a more powerful microwave than I do? Mine were melt-in-your mouth soft. Definitely not overly chewy? I have tried cutting candy recipes in half before and they never turn out? I'm not sure? I would definitely try again though, because they are amazing.

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  19. You can get squeeze bottles of sweetened condensed milk in the Mexican foods (imports) aisle. I found mine at Walmart, and it is the same stuff! Just keep in the fridge after opening. Awesome recipe! I can't wait to try it!

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    1. No way - I will definitely buy that next time! - Thanks, Jenn

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    2. they also carry 4 oz cans at my local Walmart but I understand you can freeze any leftover condensed milk.

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    3. if you have a crock pot you can submerge a can or more in water on high for 8 hours and let stand for hour after and you have carmel
      no need for extra sugar..tastes just like the dulce leche or cajeta

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  20. Just made it and it's now cooling. If my taste testing is an indication if it's going to be good or not, it's going to be yummy!

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  21. Thanks for this great recipe. I'm having a few problems trying to find the ingredients, since I'm Italian and in Italy both sweetened condensed milk and light corn syrup are not available. I found a few recipes for them, though, and I was so eager to try these candies that I'm willing to go through a few more steps while getting there... lol. Anyway, I wondered which temperature I should set the microwave? Thanks again. Emma

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    1. Honestly, I have never changed the temperature setting on my microwave. I didn't know I could - I have been using whatever setting in came on. So, I just looked at it and it is a 950 watt microwave that looks like it is set on high? I hope that is right, but if that seems a little much to you, I would adjust it to what you think. I hope everything turns out! - Jenn

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  22. A great idea for the leftover condensed milk is pour it in a glass pie plate, cover completely with aluminum foil, put in a water bath and bake for about an hour, can't remember exactly what temperature(you can probably google it) and when its done you have a great dulce de leche sauce for ice creams, cupcakes, whatever.

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    1. Oh my Gosh! You are amazing - that is the best idea. - Jenn

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  23. Made last night. Yummy when warm but recipe barely makes a 1/2 inch layer in an 8x8 pan (wierd, right?!) and when cooled at room temp harden more solid than rocks! Impossible to cut, have to reheat in oven for a few minutes before you can even contemplate getting out of the pan, and then it's not solid enough to cut, only to spoon out. Will not be making again. :(

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    1. Something must not have worked right, because mine were NOT even close to hard. Mine didn't even get rock hard when they were refrigerated. Maybe they were cooked too long? They should be very soft. I used an 8x6 inch pan, so that is why mine might seem thicker than yours were. - Jenn

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  24. I see that there has been some success. But wouldn't the sweetened condensed milk be measured out in Liquid Ounces instead of Solid Ounces? That would make it half a cup. I just thought that the milk would be a liquid, but I haven't worked with it in so long... :)

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    1. I just checked the blog where I got the recipe from and she has also updated her recipe to show 1/2 cup instead of 4 oz, so you must be right. I will updated my recipe - thanks for letting me know. - Jenn

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  25. Sounds like it isn't the perfect caramel recipe. You need it at a higher temperature if you don't want to have to peel them off of the wax paper with your teeth or have them melting into each other because the consistency is all wrong. Lazy recipe, low quality results.

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    1. For the amount of work involved, I think this has AMAZING results, not low quality results. I was so impressed with this recipe. Of course it is not as good as caramel from the stove-top, but that takes a lot longer. So, for those days when you want a quick snack, this recipe is perfect. Give it a try and you might change your mind! - Jenn

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    2. I made them and they worked great! I don't think it's low quality at all. It's pretty darn good for the easy method that it is.

      I don't know why people have to be rude. Thank you for posting this. :)

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  26. Best results are on the stove with your full attention. Your effort spent on your product yields great results and a STABLE caramel. You don't necessarily need a thermometer, you just need to know what the caramel looks like at certain temperatures.

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    1. I agree, stove top caramel is the best, but I also think if you are craving caramel and don't want to slave over the stove, this recipe is great for a quick snack. - Jenn

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  27. These sound promising and I'm going to try them. I stay away from candy making because I'm certain I will burn myself. These don't seem to be as dangerous.

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    1. I had great results and I hope you do to! The microwave bowl does get pretty hot, so make sure to use a towel or hot pad to remove it from the microwave.- Jenn

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  28. Wold be very good to try with a little vanilla extract. Might tame the super sugar flavor a bit and add a super yummy flavor

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    1. Yes, it would be yummy with vanilla!

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    2. I was wondering if you have tried adding the vanilla and know the right amount to add without altering the consistency? Thanks!

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    3. I haven't yet, but I think you could add 1 teaspoon and it would be fine.

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  29. You can use the rest for microwave popcorn that you can make in 7 minutes. If you need the recipe, then let me know. kamicankvr@hotmail.com

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  30. Wonder if you made 3 layers (1-caramel, 1-melted marshmallow, 1-caramel), would it be like See's Scotch Kisses?

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    1. Oh my gosh! Marshmallows make everything better! Never had See's Scotch Kisses, but I'm thinking I want some!! - Jenn

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    2. I couldn't agree more about the marshmallows. I too now want the See's Scotch Kisses.

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  31. I just made these...YUMMY!! Thanks!

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    1. I am so glad you liked them! How much sweetened condensed milk did you end up using? - Jenn

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  32. What kind of butter do you use for this recipe ? ( salted , unsalted , margarine )

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    1. I always use unsalted butter! - Jenn

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  33. Can i use golden corn syrup instead of light corn syrup ?

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    1. I have never used golden corn syrup, so I looked it up and I found out that they do have different flavors, but they can be used interchangeably.- Jenn

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  34. My wonderful Mother made these caramels years ago and everyone loved them, she even mailed them to her sister in Anchorage! After she passed away, no one in my family had the recipe :( I am beyond thrilled to try this!

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    1. I hope it tastes like your Mom's! Let me know if you try it. - Jenn

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  35. I've made the caramel more than once but every time I make it, it's rock hard and taste like a werthers but I did everything right, and put it in the microwave for 6 mins. stirring every two.

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    1. Oh no - I am so sorry to hear that. Mine was extremely soft. Maybe you have a very powerful microwave. I would try cooking it for less time and see if that works. How much sweetened condensed milk did you use? - Jenn

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  36. Jenn, I tried these today and guess what? They do taste just like my Moms! I can't tell you how many great memories came to mind from making and tasting these caramels again, food is a powerful thing! Thank you, thank you, thank you :)

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    1. I am so extremely happy to hear that! I totally agree that it is so weird how certain foods/tastes or smells can bring back so many memories. Very powerful indeed. -Jenn

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  37. An ounce is a measure of weight and volume. A cup has a volume of 8 oz. 1/2 cup is 4 oz.

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    1. Thank you so much for letting me know! - Jenn

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  38. Do you think I could substitute the corn syrup for something else? Because I dont think they sell corn syrup anywhere in my country. Maybe simple syrup or agave or honey? Let me know if you think of something b/c I'd like to try this!

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    1. Hi Sara - I just looked up some substitutes for corn syrup. One of the items listed was honey. I have not tried using it and it might give these caramels a unique flavor, but you could always give it a try and see what happens? I also found a few recipes for homemade corn syrup that involves sugar and water. You could always try that too? Let me know if you try it - good luck! - Jenn

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    2. Thank you so much for answering! I'm glad there's substitutions I can try, I definetely will, eventually, and I'll let you know how it goes =)

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  39. Boy could we get in the business of corn syrup trading to some of these ladies. I will ship you some if you ship me back some cookie goodness from your side!

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  40. I tried them. They didn't turn out right. But probably was my fault. I blogged about my fail.. of course.. :)
    Check my blog out if you'd like!! :)

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  41. Jenn, a normal (full size) Microwave runs at about 1100 watts now, older or smaller models run at lower wattage.

    Some of the newer ones can run even higher and have the built in convection function, all this results in a totally different amount of heat applied to the mix from different microwaves even on the same setting ("High" is not a temperature, all settings on a microwave are based on the total wattage.

    The size and thickness of the bowl could also be a factor since it can act like a heat sink and draw heat out of the mixture. Caramel is picky so if a batch turns hard it needs to be cooked less in that environment.

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    1. Skip - thanks for the info. I agree caramel is very picky. I used a 2-quart glass bowl and a 950 watt microwave. - Jenn

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    2. Jenn, the sise of your bowl and wattage of the microwave should help people with newer/larger units adjust, microwave settings are never a science as no two brands/ages/wattage cook the same. From the replies it looks like people have gone past the caramel stage into the various "hard crack" and "soft crack" stages (meaning they have over cooked).. basically when that happens they need to back down the times the next time. While my main business is chocolate (ccberries.com), caramel in it's various forms comes into play. The smaller the batch the less leeway you have, once it gets too hot: things get too hard when it cools. The basic recipie is OK: but people will have to tune it to their equipment, and when they do so it should;d be changing one element at a time. (changing time/temps and ingredients at the same time will never show you what needs to be changed).

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  42. I just made these and they taste great - but they are hard and very chewy - like a sugar daddy candy. I will definately try these again, but i will go with the 1/2 cup sweetened condensed milk and only about 4 minutes in the microwave as mine must be a higher wattage. Very tough though!

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    1. Thanks for letting me know. Yeah, I think my microwave must not be very powerful, because mine were super soft, but they are turning out hard for a lot of people. Definitely try again, because when they do turn out, they are delicious! - Jenn

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  43. Couldn't wait to make these! Only problem - I didn't have the Sweetened Condensed Milk on hand. Thank heavens for the web! I found a substitute here: http://www.yummly.com/recipe/external/Sweetened-Condensed-Milk-Substitute-Recipezaar

    These caramels taste just as good as the stuff my grandmother makes (on the cooktop w/candy thermometer) each and every Christmas! I do have a 1000 watt microwave and stirred every 1 to 1.5 minutes and only did so for a total of 4 minutes and 40 seconds. And I did add vanilla! YUM!

    Thank you for this recipe Jenn!

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    1. It is so good to hear that you liked these and they turned out. I am finding out the wattage of the microwave does make a difference. Do you remember how much of your homemade sweetened condensed milk you ended up adding? -Jenn

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  44. Jenn - I did use a 1/2 cup. And, I'm on to my second batch to take into work!

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    1. Okay, good to know. Thanks - Jenn

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  45. I did this with my daughters not too long ago. We LOVED it! I am so thankful to have a recipe that doesn't require a thermometer (ummm cause I don't have one). We are going to do it again today after they get back home from school. We loved watching it make a mess in our microwave, and because my microwave was clean, we loved cleaning up the mess LOL. We were lazy though, we didn't cut it up and put it individual wax paper, we just left it in the glass pan with a lid and then cut out pieces as we wanted it. We do that with cake and brownies too... so why not the caramel? Thank you so much for sharing this with everyone. One question, do you know of any way to make it more shelf stable so that we don't have to keep it in the fridge?

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    1. Awesome! I am so glad to hear they worked out for you. I wonder if you microwave it an extra 30 seconds - 1 minute if it would hold its shape a little better? -Jenn

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  46. Will this carmel recipe work in popcorn balls?

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  47. I made these earlier this afternoon and they are phenomenal! Mine are incredibly soft and I would honestly add maybe another 30 seconds to 1 minute to firm them up just a little bit, but it's almost an exact replica of my stove top caramel recipe. Thank you for posting this! It's especially helpful for me because I'm in my first trimester and can't get much accomplished between the morning sickness and fatigue lol.

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    1. Thank you so much for letting me know that they turned out for you. I think I will add to my post that depending on the number of watts your microwave has will effect the outcome. -Jenn

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  48. I can't wait to try these. I'll need to go to the gym every day instead of 3 days a week once I make these. I know I will eat them all. If they turn out like yours did I'll share them with friends and family to keep from eating the entire batch all by myself. YUM sherrill graff
    istmpnv@aol.com
    I posted your recipe and a link to your blog on my blog. Late Night stamper

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  49. I just tried these and although the taste was amazing, the consistency was way too hard. Glad to hear about different time suggestions for different microwaves as I figured that was the problem and from the reading seems I was right. I will definitely try these again and cook less.

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  50. Wish you would go back and the notes about the microwave wattage and times to the recipe so I would have checked before cooking and not wasted a batch. Otherwise in love with them.

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    1. I have been meaning to do that. Thanks for the reminder and I'm so sorry for the wasted batch.

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  51. I've made these a few times & they always turn out perfectly! I have used 1/2 cup of sweetened condensed milk every time because 4 ounces should be half a cup anyway. A cup equals 8 ounces, so 4 should be 1/2 cup, right? Thanks for your recipe! I love it! People can't believe how easy it is to make these when I tell them I made them in the microwave!

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    1. I'm so glad to hear they work for you and thanks for letting me know. Yeah I believe you are right about the measurements. I'm going to make a batch using the 1/2 cup and make sure it works for me then I'll come back and update the recipe. -Jenn

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  52. These are PERFECT! I have a love/hate relationship with every caramel recipe. But not this one. So easy. So delicious! THANK YOU!

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    1. Awesome, that is so good to hear! - Jenn

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  53. Ok, so I thought I would NEVER find a recipe for caramels that would rival my mother in law's. This is as close at it gets!!!
    Can you add a little vanilla flavoring and not mess it up?
    Thank you for making some Christmas giving a little easier.

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    1. I think you should be able to add vanilla. As a matter of fact, I was thinking of trying that next time. I would wait until the very end, after it is finished in the microwave, so the flavor doesn't cook out. Stir it in really good and then pour it into your prepared dish. I am so glad you let me know that you liked these. That is awesome that these come close to your mother-in-laws and I bet they are a lot easier to make than hers too! - Jenn

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  54. made these yesterday and are amazing. Only problem they stick to wax paper. Any suggestions? And couldn't you add nuts at the end?

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    1. I would for sure add nuts at the end. I think these would taste amazing with some chopped pecans or walnuts. Great idea. I don't remember mine sticking to the wax paper? Did you wait until the caramel was completely cooled before wrapped them up? Maybe they were slightly undercooked? -Jenn

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  55. AH-MAZ-ING!!! My family and I are in love with these super easy to make and oh so delicious caramels! I used 1/4 butter and 1/2 cup sweetened condensed milk. I microwaved 6 minutes, stirring every 2 minutes and they turned out perfect. I put the pan in the fridge to set. After about 30 minutes, I set the pan out on the counter to warm just a bit. Then took a large knife and cut squares and wrapped in saran wrap. So simple! Thank you for this wonderful recipe!

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    1. That is what I love to hear!! Thanks for letting me know the measurements you used. I am so glad they turned out for you and that your family really likes them! - Jenn

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  56. So, in true "newby" fashion (I have NEVER made any type of candy before), I read all the directions and EVERYONE's tips. 1000 watt microwave for 5 minutes, stirring at 1 minute intervals.....caramel soup. 2 minutes.....starting to gel.....4 minutes more....SUCCESS!!!!!!! So, for anyone counting, that's 11 minutes! But, I did put it back in the fridge in between to see if I had it right. My 4 year-old and I are totally thrilled! Seriously, if a 4 year-old can do it, ANYONE can pull this off!

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    1. Wow - 11 minutes - that is a lot longer that I would think? I'm glad they turned out for you! - Jenn

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  57. For an interesting twist, you can try adding about half a teaspoon of orange extract to the caramel mix! Thanks for this recipe!!!

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  58. Love your idea here! I am going to adjust this for vegan gluten free and allergy safe kitchens and see what comes of it! Then I will post the results sometime soon and include a link to your post here :) Fun challenge I think!

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  59. I used to sell Microwaves back in the 1980's haha, we were told that the Magnetron tube (which makes the micro-waves) gets weaker as it ages, so that by five years of use, the microwave oven has much less power on HIGH than it did when you first bought it. So even if you are using the SAME microwave, how OLD it is will make a small difference. And someone else's recipe which turned out good at 950 watts for 6 minutes might not work for YOUR 950 watt machine at 6 minutes, because your machine might be newer or older. It is just a trial and error process for your machine; start with less time so you can put it back in the microwave oven and add 2 more minutes.

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  60. I tried these today and they turned out fantastic! No need to pay high prices at the candy store. I'm thinking they will be included in Christmas gifts next year.

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    1. So glad to hear! I would love to get some of these as a gift! -Jenn

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  61. I tried these and they came out okay, heres what I did just incase someone has the same questions I did going into this.

    First of all, I have a 1100 watt microwave.

    I followed the recipe to a "T" (even the 1/4 cup + 2T sweetened condensed milk)

    So I mixed everything together in a (rather small, maybe 5 cup) glass bowl.

    Microwaved for 6 min, stirring every 2 min.

    I actually spread mine in a sprayed 9x13 pan cause that's all I had. I let it rest at room temperature until it was cooled, but they did not really firm up, so I put it in the freezer to harden so I could cut them up and roll in wax paper. That was fine but after about 5 min they became very soft again, so all in all I probably could have cooked mine for about 1 - 1:30 minutes longer. I would make these caramels again however I would make sure to cook them a little longer. :)

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  62. Hi Jenn,

    I tried your caramel recipe last night and it came out perfect! I have an 1100 watt microwave. I put the ingredients in the largest Corelle bowl that would fit in my microwave. I used one-half cup sweetened condensed milk. I set the timer for 2 minutes. When it stopped I stirred the ingredients well. I did this a total of 3 times for a total cooking time of six minutes. I took my time and really stirred the ingredients well each time it stopped. I them poured the contents of the bowl, which I was holding with an oven mitt, into a Pyrex 8 inch by 8 inch casserole baking dish which I previously sprayed with Pam Original. I let it sit in the fridge for several hours to cool. I then took it out and covered it with the glass lid. When it had sit several hours and returned to room temperature, I removed the caramel "Pancake" and cut it into bite sized pieces. I cut wax paper to wrap the caramels, but haven't had much luck getting that done. So far about a third of the caramels have disappeared. My only regret is that I didn't discover your recipe before Christmas. We had a house full of people and I know this item would have been a gigantic hit. Thanks so much for sharing this winning recipe. I'm sure we will use it again and again. It really takes the work out of making caramels. Oh, they taste great and are the perfect consistency!
    John in Texas.

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    1. Hi John! I am so happy that you liked these and that they turned out for you. Thank you so much for being detailed with your microwave's wattage and the amount of sweetened condensed milk that you used. I guess you can always impress your Christmas guests next year!! - Jenn

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    2. Thanks Jenn,

      My wife and I really love the caramels and how easy they are to make compared to the stove method. We had several of my daughters teenage friends over for the night (fellow Cheer Leaders) and not only the teenagers, but the parents loved them too.

      My wife is a super cook and when she says something is great, you can count on it! She really loves these caramels. A recipe like this doesn't come along often. So glad you gave it to everyone.

      I'll let you know if I find any other great recipes like this. Maybe I can share one with you. I'm a chocahalic so maybe I can return the favor in the sweets department.

      Take care and thanks again.
      John in Texas

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    3. Sounds good - I always love to get recipe suggestions from my readers. - Jenn

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  63. I tried making these the other night and I nearly sliced my thumb off due to the excessively sharp edge of the condensed milk can!!! Fortunately I survived and now I'm waiting for this caramel to cool. I used "about" half of my 14oz. can - I hate measuring gooey stuff. I cooked it for 8 minutes, stirring at 2 minute intervals. (I've made stove-top caramel so I know what it should look like.) Before pouring into my pan I added about 1 tsp. of coarse sea salt and 1 tbsp. of homemade vanilla extract. After it was spread in the pan I sprinkled with more sea salt. I love salted-caramel. I just tried it. This is DELICIOUS. The caramel is soft and smooth - the salt really brings out it's flavor. Thanks for this recipe!! <3

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    1. I'm glad your thumb is okay. I'll try adding some coarse salt to my next batch! I love a good salty sweet combo.

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  64. I make these all the time and even sell them at craft shows out of a cooler...takes about 5 minutes to soften up to perfect eating consistency...my best sellers are sea salted caramels and peanut caramels...for the sea salted, I make as directed, as soon as I pour into the pan and level out, I sprinkle coarse sea salt all over the top....for the peanut caramels, tastes like a payday candy bar...I grind the peanuts to a coarse size, I butter my pan, then layer a piece of baking parchment in the bottom, and then butter it...cover with the ground peanuts, then carefully pour on the caramel when its done...after it sets up, let it set out about 5 minutes, the parchment will allow you to pull the entire piece out of the pan, I place this onto wax paper lined surface, cutting board, etc...then using my large butcher knife, I score lines for cutting, then I use a pizza cutter to finish the cuts...and wrap in wax paper squares...I usually take an entire roll of wax paper and sit and cut it into squares perfect for wrapping the caramels...store left over wax papers in a ziplock type baggie...I use the parchment lined pan for all the caramels I make...

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  65. I bought the Pampered Chef large measuring cup size mixing bowl...its perfect for the caramel recipe...and I forgot to say, I add 1/2 tsp vanilla extract to my caramels too...and thanks for the recipe...

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    1. I can't wait to try your versions. Thanks for the tips. -Jenn

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  66. Very Good! I put a couple in my morning coffe with a little cream...

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    1. Oh wow. Did they melt in the coffee? That sounds divine.

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  67. Sounds delicious!!I am so trying this soon. Thanks!

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    1. Thanks - let me know what you think!

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  68. Just tried these! I added 30sec cooking time because I think my little microwave is a 700 watt. The mixture was bubbling when it came out. Left some in the bowl and used it for apple dip. Can't wait to try a caramel when cooled, also sprinkled 1/4 with sea salt, curious!

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    1. mmm. . . sounds yummy as an apple dip! I bet it will be great with sea salt too.

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  69. Hey Jenn, Thanks for this amazing recipe. I have the very best caramel recipe but its really expensive and takes a long time to make so I dont end up making it very often. This recipe rocks!!!! I have a 1250 microwave but I did end up tweaking the time a little. I ended up stirring after 30 second bursts because it would rise and boil up in the micro... I have an instant read thermometer (supr inexpensive at Harbor Freight). I waited till it read 237 and then poured to cool on parchment in a pyrex. I also added 1/4 tsp salt and some vanilla paste. It was pretty close to my expensive 1 hour long recipe.... Im sold. This is amazing and fast for that quick treat. Thank you Thank you!!!!

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    1. I am sooooo going to add some vanilla paste to my next batch. Sounds yummy. I am so happy these turned out for you. Thanks for letting me know - Jenn

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  70. I've commented before about how much I love these but honestly, I just need to tell you again! I come back to this recipe all the time and it is one of the most requested treats I make. I always do mine for 7 minutes because I prefer slightly firmer & chewier caramels and to date, I've never had a problem when making these. Thanks so much for a wonderful recipe!

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    1. Thank you so much for taking the time to let me know you like these and that they always work for you. I love hearing that kind of stuff, because I really want my readers to like what I post. - Jenn

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  71. GENIUS! So glad I saw this!! SOOOOO making these

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