Chocolate Dipped Microwave Caramels

 Homemade Caramels that only take 7 minutes to make from start to finish! You won’t believe how easy they are.

microwave-caramels Welcome to the first day of August. I can hardly believe I just typed those words. Let’s just say I’m glad we’re talking about the start of another summer month instead of a colder alternative.

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.

microwave-caramels 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.

Chocolate Dipped Microwave Caramels
Yields 40
Make homemade caramels in a matter of minutes. No one will ever guess that they were made in a microwave. Simply amazing!
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  1. 1/2 cup unsalted butter
  2. 1/2 cup granulated sugar
  3. 1/2 cup light brown sugar
  4. 1/2 cup light corn syrup
  5. 1/2 cup sweetened condensed milk
  6. 1/2 teaspoon vanilla extract
  7. 1 cup good quality dark chocolate, optional
  8. 1 cup good quality milk chocolate, optional
  9. sea salt, for sprinkling
  1. 1. Thoroughly spray an 8-x-8-inch glass baking pan with nonstick spray. Set aside.
  2. 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. 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.
  1. Caramels will keep up to 1 week.
Adapted from sixsister'sstuff
Adapted from sixsister'sstuff
Deliciously Yum!


  1. I’m in denial that it’s August. I like it, but I don’t…summer is going by too fast! Caramel is one of my weaknesses…these look amazing! I had no idea how easy they are to make, especially in the microwave! Pinned!

  2. Oh wow! These would be perfect to give people as gifts at Christmas.

  3. These look so scrumptious! Wow, can’t believe they are made in the microwave.

  4. Genius !! Wow I am so impressed!

  5. I have the exact same recipe on my site from early 2013! Love making homemade caramels!

    • I know versions of this recipe have been around for a little while. I remember seeing it first on six sister’s stuff, which is why I referenced their site at the end of the recipe. I have got to check out your version. Thanks, Averie!

  6. Marianne says:

    Hi, I’m reading your blog from Denmark:-) Theese look so god. I have no micro, do you think I can ccok them in a pan? Best Marianne

    • Yes, I think you totally could. I would combine all the ingredients and bring them to a boil. The most important thing is that the caramel mixture reaches a temperature of 242 degrees F. Let me know how they turn out – I’d love to hear and greetings to Denmark. Thank you so much for reading ๐Ÿ™‚

  7. Now I know what to do with my condensed milk.. I was seriously looking for ideas to use it.. this is it.. these chocolate dipped caramel look so awesome and so delicious.. & they are so easy to make.. ๐Ÿ™‚

    • You have definitely found the perfect thing to use up your condensed milk. Microwave caramels are so yummy. Thank you so much, Arpita!

  8. Holy cow! I didn’t know you COULD even make your own caramels. I’ve been posting caramel recipes all this week , except I bought them. Next time I”m making them. Pinning this for the next time I have a caramel craving ๐Ÿ™‚

    • Homemade caramels are so much more delicious, Katie. I think you’ll love them. And this recipe is so quick and easy – it doesn’t get much better ;). Thank you so much!

  9. This summer is just flying by so fast – can’t believe it’s August already too. Love these caramels Kathi. They look melt in your mouth amazing!

  10. These look Devine, but there is no way they could last a week! (Not in my household anyway ๐Ÿ˜‰ )

  11. They look to be something even I can finally do with caramel. Thanks for the recipe.

  12. They look amazing! Do the caramels in this recipe come out chewy or hard?

  13. These look delicious! I cannot wait to make them. What do you do if you don’t have light corn syrup?

  14. What gorgeous photos! I’m always very skeptical of things made in the microwave that are supposed to be made in the oven or on the stove (such as cakes, brownies, *caramels!*, etc), but these look so delicious! I’m going to try making them as soon as I get more butter (ran out after making cinnamon rolls this morning!). Just a quick question, the recipe calls for dark chocolate AND milk chocolate… this will sound silly, but are you dipping the caramels in both chocolates one right after the other, or just one or the other? I’m sure they’d taste nice both ways, but just wanted to double check! Thanks! ๐Ÿ™‚

    • There are no silly questions. No, I dipped the caramels either in the milk or dark chocolate. I agree – I don’t think you can go wrong, but I like to dip mine in one or the other. Hope that helps. Thank you so much for your sweet comment!!

    • You could dip in one, then drizzle over the other and vice versa.

  15. If I were to double it, what size pan would I use to cool it in?

  16. why do they keep such a short time? thanks in advance for your response

  17. Shealeen Boyc says:

    Made these yesterday & they came out great! I made 3 versions,dipped in dark chocolate,natural(no chocolate) and dark chocolate with fleur de sel.They got a thumbs up at our house and we’re avid caramel lovers.Thanks for this decadent & easy recipe!

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