Six Minute Caramels

Six Minute Caramels are my go-to treat when I want rich, buttery, melt-in-my-mouth candy without the fuss of traditional stovetop methods. With just a few ingredients and a microwave, I can have soft, chewy homemade caramels that taste like they came straight from a candy shop.

Why You’ll Love This Recipe

I love how unbelievably quick and easy these caramels are. There’s no thermometer, no endless stirring—just mix, microwave, and enjoy. They have that perfect chewy texture and deep caramel flavor, and I can dress them up with sea salt, dip them in chocolate, or wrap them up as homemade gifts. It’s a no-fail recipe that always delivers sweet satisfaction in just minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
light corn syrup
brown sugar
sweetened condensed milk
vanilla extract
flaky sea salt (optional, for topping)

directions

1. I grease an 8×8-inch glass dish or line it with parchment paper for easy removal.

2. In a large microwave-safe bowl, I combine the butter, corn syrup, brown sugar, and sweetened condensed milk.

3. I microwave the mixture on high for 6 minutes, stopping to stir every 2 minutes. I make sure to use a heat-safe bowl with plenty of room, as the mixture bubbles up.

4. After 6 minutes, I carefully remove the bowl (it’s very hot), stir in the vanilla extract, and immediately pour the mixture into the prepared dish.

5. If I’m using sea salt, I sprinkle it over the top while the caramel is still warm.

6. I let the caramels cool completely at room temperature before cutting into small squares or rectangles.

7. I wrap them in wax paper if I’m storing or gifting them.

Servings and timing

This recipe makes about 40–50 small caramels and takes around 20 minutes total—6 minutes to cook, plus time to cool and cut.

Variations

I sometimes stir in chopped nuts, mini chocolate chips, or a pinch of cinnamon before pouring into the pan. For a fancier version, I dip the cooled caramels in melted chocolate and top with flaky salt. If I want them softer, I microwave for 5½ minutes; for firmer caramels, I go for 6½ minutes.

storage/reheating

I store the caramels in an airtight container at room temperature for up to 2 weeks. They can also be refrigerated for longer storage but should be brought to room temp before eating. I avoid reheating them, as it can change their texture—though I do warm slightly if I plan to dip them in chocolate.

FAQs

Do I need a candy thermometer?

Nope! That’s the beauty of this recipe—it’s all done in the microwave, no thermometer required.

Can I use margarine instead of butter?

I don’t recommend it. Real butter gives these caramels the rich flavor and creamy texture that makes them so good.

Can I double the recipe?

Yes, but I make sure to use a large microwave-safe bowl, and I may need to increase the microwave time by a minute or two.

What kind of brown sugar works best?

I usually use light brown sugar, but dark brown sugar gives a deeper molasses flavor if I want a more intense caramel.

How do I keep the caramels from sticking?

I wrap them in small pieces of wax paper once they’re cut, or I lightly dust the sides with cornstarch if storing unwrapped.

Conclusion

Six Minute Caramels are proof that incredible homemade candy doesn’t have to be complicated. With just a handful of ingredients and a few minutes, I can whip up a batch of soft, chewy, irresistibly buttery caramels that everyone loves. Whether I’m treating myself or sharing them as gifts, they’re always a hit.