Microwave Caramels

Heyyyyy it’s Tiffany from Creme de la Crumb! Can you believe Christmas is one week away?? Crazy. Just crazy. I’m knee deep in wrapping paper and holiday treats and my house smells like pine and gingerbread. I’m one happy gal!

Microwave Caramels

I’ll tel you what though, during Christmas time life is so busy and hectic that I LOVE finding really easy recipes that don’t take a lot of time. These caramels are no-fuss and sooo yummy – plus they make the perfect neighbor gift (if you can bear to part with a few!) I love to sprinkle  a little sea salt right on top of mine to get that salty-sweet thing going on – MMMM!

caramels-1

5.0 from 1 reviews
Microwave Caramels
 
Author:
Recipe type: Dessert
Ingredients
  • 1 c. butter
  • 2½ cups packed brown sugar
  • 1 cup light karo corn syrup
  • 1 – 14oz can sweetened condensed milk
  • 1 tsp vanilla
Instructions
  1. In a 9x13 inch dish, generously butter a 9x13 inch pan and set aside.
  2. In a microwave safe bowl (make sure it is microwave safe!) melt the butter. Once the butter is melted add brown sugar, karo syrup, and sweetened condensed milk and mix well. Microwave on full power for 4-5 minutes.
  3. Remove from microwave and stir. Continue microwaving for 4-5 minutes. Stir again and add the vanilla.
  4. Pour the caramel into the 9x13 inch buttered pan. Let them completely cool for 1-2 hours. Cut the caramel with a knife and wrap in wax paper. Keep refrigerated.

*Recipe from Simple As That

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Tiffany

Tiffany is the blogger behind Creme de la Crumb.She is a self taught cook and lover of all things white chocolate.She believes that great meals don't have to be difficult, time-consuming, or expensive.She tries to focus on sharing taste-tested recipes that are quick, easy, and crazy delicious-- so we can all spend more time doing the things we love with the people that matter to us the most.

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Comments

  1. Homemade caramels are the best!

  2. Hi! Your recipes look great. I am making your Peppermint Meltaways from last year for a cookie exchange and wanted to know the yield. I have to bring 4 dozen cookies. Also what is the yield on this caramel recipe? The yield is important information that I think you should try to be sure to include on all of the recipes. Thanks so much!

  3. So excited to try these! I have a question. Will altitude affect the cook time on these like with caramels made on the stovetop? I learned the hard way when I moved to Colorado and had to try THREE times. Do not want to do that again. 🙂 Thanks!

  4. Greetings from Malaysia….is there a substitute for the light corn syrup?…it’s not always or easy to find in Malaysia….Can I use the Lyle Golden syrup instead?….It sure looks yummy….Thought I could make some to give as a present to my close friends celebrating Christmas….Thanks for the answer in advance…

  5. mmm these look good

  6. I tried these over the holidays and they would not harden. The flavor was wonderful but it was just a gooey glob. What did I do wrong??

  7. Look delicious! Can’t wait to try!

  8. What is a c. Butter? A cup? A container? A stick? It’s not clear.

  9. Hi.
    I wanna try this recipe. What do you mean by the following?

    1 – 14oz can sweetened condensed milk

    Could you please convert this to ml or grams? I just want to make sure it’s correct.

    Thanks.

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