Six-Minute Caramels – Quick, Chewy & Buttery Sweet Magic
If you’ve ever craved buttery, melt-in-your-mouth caramels but didn’t want to spend hours stirring over a hot stove, this recipe is about to blow your mind. These Six-Minute Caramels are soft, chewy, and dangerously addictive — and they’re made entirely in the microwave!
Forget store-bought candy. With just a few pantry staples and less than 10 minutes of hands-on time, you’ll have a batch of caramels that taste like they came straight out of a fancy candy shop.
Why You’ll Love This Recipe
- Super quick – ready in under 10 minutes
- Simple ingredients – nothing fancy, just pantry staples
- Perfect texture – soft, chewy, buttery goodness
- Customizable – add sea salt, drizzle chocolate, or roll in nuts
- Great for gifting – wrap them in wax paper for a homemade holiday treat
Equipment Needed
- Microwave-safe bowl (2-quart capacity, very important to prevent overflow)
- Rubber spatula or wooden spoon
- 8x8-inch baking dish (or similar)
- Parchment paper or wax paper
- Sharp knife or kitchen shears
- Measuring cups & spoons
Ingredients (Yields ~24 Caramels)
- ½ cup (1 stick, 8 tbsp) salted butter, melted
- ½ cup light corn syrup (like Karo)
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of sea salt (optional, but highly recommended)
Step-by-Step Instructions
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 8x8-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.
Six-Minute Caramels
Ingredients
Equipment
Method
- Grease or line an 8x8-inch dish.
- In a large microwave-safe bowl, combine butter, corn syrup, sugar, and condensed milk.
- Microwave 5–6 minutes, stirring halfway. Mixture should bubble and turn golden.
- Test in cold water: soft, chewy ball = ready. Microwave longer if needed.
- Stir in vanilla + sea salt.
- Pour into prepared dish. Cool 2–3 hours at room temp (or 1 hour in fridge).
- Cut into squares, wrap individually, and store.
Notes