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Easy Microwave Caramels Recipe

Easy Microwave Caramels Recipe photo by Taste of Home

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These caramels were "homework" for a candy-making class that I took some time ago...and I've repeated that assignment over and over since! I usually make an extra batch and freeze it for company or last-minute gift-giving. After only about 20 quick seconds in the microwave, the frozen caramel is soft enough to cut, wrap and pack into a candy jar.

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Easy Microwave Caramels Recipe

Prep: 30 min. + chilling

Yield: 64 Servings

30 30

Ingredients

1 cup unsalted butter
2-1/3 cups (1 pound) brown sugar, firmly packed
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Directions

In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2 to 3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13-in. x 9-in. pan (smaller 11-in. x 7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.) Yield: about 2-3/4 lbs.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Easy Microwave Caramels in Country Woman November/December 1989, p29

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Easy Microwave Caramels

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Reviewed on Nov. 16, 2012 by scoutskoshi

Great recipe have made since recipe was first published. It depends on your microwave as to how long it needs to cook. I would encourage you to purchase an excellent candy thermometer.

Reviewed on Dec. 09, 2011 by jmpnjac

I've been making these for years! A real family favorite!