This Easy Caramel Recipe in the Microwave will become your new favorite!
I once worked with a girl that didn’t like brown sugar. That’s like telling me you don’t like water.
I just don’t get it. It honestly seems like it shouldn’t be a thing. How can someone not like brown sugar??
Now I get how someone can not like it as much as me. I tend to get a little obsessed over it.
I rub it on pork shoulders before roasting. I’ll sometimes sprinkle it on bacon if I’m throwing it in the oven. It pretty much makes most desserts 100 times better.
I’m convinced it’s one of those miracle foods that can be added to any food group and fit right in.
But one of my very favorite ways to use it is in homemade caramel! I adore caramel, but I don’t adore standing over a pot stirring it while I wait for it to reach a certain temperature.
As many projects and recipes as I’m constantly involved in, I have no patience for standing over a stove with a candy thermometer.
Lucky for you, I have a much easier way to make caramel! This started with a recipe I ripped out of the Sunday newspaper more than a decade ago. I held onto all these years, even though I never once made it, because you never throw away a recipe that’s based off of brown sugar.
I tweaked it a bit based off of a couple other recipes I found, until I came up with a caramel that set perfectly and was a nice balance between soft enough to mold and firm enough that it could be dipped.
Easy Caramel Recipe in the Microwave
- 1 cup butter not margarine
- 2.5 cups packed light brown sugar
- 1 cup light corn syrup
- 1 14 oz. can sweetened condensed milk
In a large, microwave safe bowl, melt butter in the microwave
Add all of the remaining ingredients to the bowl. Mix well and microwave for 5 minutes
While it is in the microwave, grease a 13x9 pan.
Remove from microwave and whisk.
Return to microwave for another 5 minutes and then whisk again.
Return for a final 5 minutes (15 minutes total). Whisk it well and then pour into greased pan.
Store in refrigerator until set (about 1-2 hours). Store in refrigerator
Make sure you use a very large bowl to microwave the ingredients in. They bubble up while cooking and you don't want it to overflow.
Once your caramel has set, you can cut it into small pieces with a greased knife.
But here’s where the fun starts! While eating it plain is still a delicious treat…
You can also take those little caramel squares and dip them in melted chocolate with a sprinkle of sea salt!
Or instead of cutting little squares, wrap them in wax paper to give away as gifts.
Or make some marshmallows wrapped in caramel and then dipped in chocolate.
Or my kids personal favorite… make some chocolate caramel cupcakes!
What?! I know… it’s crazy! One recipe gives you all of these goodies!
Just this one recipe for caramel, made enough for 2 dozen cupcakes, 1 dozen wrapped in wax paper, 1 dozen marshmallow pops and 2 dozen chocolate sea salt caramels!
From one batch!!
I’ll be back very soon with more specific details and recipes for each of these treats, but in the meantime, don’t forget to pin this post and run out for the ingredients for your own batch of caramels!