Caramel Candy

This microwave caramel candy recipe makes soft, chewy caramels everyone loves! You can make these homemade caramels with only 5 ingredients!

Course candy

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 75kcal

Author Tonia Larson

Equipment

Ingredients

1 cup butter
14 oz sweetened condensed milk
2 cups granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract

Instructions

Be VERY cautious when making, stirring, and pouring caramel candy because it is super HOT.
In a very, large microwave-safe bowl, put the butter, sweetened condensed milk, sugar, and corn syrup. Microwave on high for 5 minutes and then stir.
Microwave at 50% power in 5 minute intervals for 15-25 minutes total (depending on your microwave), or until caramel reaches 238˚F to 244˚F on a candy thermometer. They have to be a deep golden caramel color and should form a soft ball in cold water.
Remove from the microwave and stir in the vanilla extract.
Pour caramels into a lightly buttered 9×13″ pan. Cool completely at room temperature.
Cut into squares and wrap in waxed paper.
Store in an airtight container the refrigerator or freezer.

Video

Notes

Storage

Store wrapped caramels in an airtight container in the fridge for 2-3 weeks. Or in the freezer for up to 12 months. Thaw frozen caramels at room temperature for 1 to 2 hours.

Flavor Options

Orange Cream Caramels: Add a teaspoon of orange extract along with the vanilla.
Licorice Caramels: Stir in 1-2 teaspoons of anise extract instead of the vanilla (add black gel food coloring if desired).
Cinnamon Caramel Candy: Substitute the vanilla with 1 teaspoon of cinnamon oil and red no-taste gel food coloring.
Caramel Apple Caramels: Add 1 teaspoon of green apple flavoring along with the vanilla.
Maple Cream Caramel Candy: In addition to the vanilla, add 1/2 teaspoon of maple flavoring.

Nutrition