Homemade Caramels that only take 7 minutes to make from start to finish! You won’t believe how easy they are.
So I’m going to be honest. Caramels aren’t the first thing that comes to my mind when I think of summer. Thermometer, lower temperatures (aka no humidity), and patience are some of the things I associate with caramel-making. Now don’t get me wrong, homemade caramels prepared the traditional way is one of my favorite things to do. I get excited every fall when the conditions are just right and we get to enjoy some caramelly goodness again.
It turns out there’s another way to make caramels. And it’s with the help of your microwave. Who would have thought?
Now there’s no more waiting for anything. You can prepare homemade caramels anytime of the year in about 7 minutes. Best discovery ever? Yes, yes it is.
If you give these caramels a try, which you definitely should, you could totally stop after cutting the caramel into individual pieces and indulge in their simple wonderfulness. Or you could take it a step further and dip the tiny squares in chocolate.
More than worth the extra step, if you ask me. Chocolate and caramel = you can’t go wrong.
You can also never go wrong with a recipe as easy as this once. If you can stir things together and know how to use a microwave, you cannot mess this one up. I promise.
Microwave Caramels aren’t too good to be true, they’re the real deal.
Do you need any more convincing to try your hands at these? Yeah, I didn’t think so.
Wishing you all a delicious weekend ahead.
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1 cup good quality dark chocolate, optional
- 1 cup good quality milk chocolate, optional
- sea salt, for sprinkling
- 1. Thoroughly spray an 8-x-8-inch glass baking pan with nonstick spray. Set aside.
- 2. In a microwave-safe bowl, melt butter. Once butter is melted, add the remaining ingredients except for chocolate and sea salt. Stir with a rubber spatula until smooth. Place into microwave and cook on high for 6 minutes. Remove (being careful not to burn yourself because the bowl is hot) and pour caramel mixture into prepared baking dish. Let cool completely. Cut into squares.
- 3. Melt chocolate in two separate microwave-safe bowls or use a double boiler to temper the chocolate. Drop one caramel square at a time into the chocolate and flip over to coat evenly. Using two forks, remove caramel piece from the chocolate, tapping the forks slightly against the bowl (to get rid of excess chocolate), and transfer to wax paper-lined plate. Repeat with remaining pieces. Place in the fridge until chocolate is set.
- Caramels will keep up to 1 week.