Six Minute Caramels

Six Minute Caramels are soft, chewy, and perfectly buttery candies that come together fast in the microwave—no candy thermometer or stovetop required. I love how quick and foolproof this recipe is, delivering rich, melt-in-your-mouth caramels with minimal effort. These make a great homemade gift or just a sweet little treat to keep around the kitchen.

Why You’ll Love This Recipe

I love how I can make these caramels in under 10 minutes without sacrificing any of that classic flavor. They’re sweet, smooth, and easy to cut into bite-sized squares once set. No stirring over a hot pot or waiting for precise temperatures—just mix, microwave, and pour. Whether I’m making a batch for the holidays or a last-minute dessert, these caramels always impress.

Ingredients

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

• unsalted butter

• brown sugar

• corn syrup

• sweetened condensed milk

• vanilla extract

• pinch of salt (optional)

Directions

1. I prepare an 8×8-inch dish by lining it with parchment paper or greasing it lightly with butter.

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

3. I microwave the mixture on high for 6 minutes, stopping to stir every 2 minutes. (Microwave power may vary, so I keep an eye on it—bubbling is normal.)

4. After 6 minutes, I stir in the vanilla and a pinch of salt if using.

5. I immediately pour the hot caramel into the prepared dish and spread it evenly.

6. I let it cool at room temperature until set—usually about 1 to 2 hours.

7. Once firm, I cut it into small squares and wrap each in wax paper if storing or gifting.

Servings and timing

This recipe yields about 40–50 bite-sized caramels. It takes just 5–6 minutes to cook, 2–3 minutes for prep and stirring, and about 1–2 hours to fully set. I usually plan for about 2 hours total, most of it hands-off.

Variations

Sometimes I sprinkle sea salt on top for salted caramels, or stir in a splash of bourbon or maple extract for a flavor twist. I’ve also dipped the cooled caramels in melted chocolate for a decadent treat. For a festive touch, I roll some in chopped nuts or crushed candy canes during the holidays.

storage/reheating

I store the caramels in an airtight container at room temperature for up to 2 weeks. For longer storage, I refrigerate them for up to a month. They don’t need reheating but if they get too firm in the fridge, I let them sit out for 10–15 minutes before eating.

FAQs

Do I need a candy thermometer?

No, and that’s what I love most about this recipe. The microwave method simplifies the process without needing special equipment.

Can I use a different sugar?

Brown sugar gives the caramels their rich flavor, but I’ve used white sugar in a pinch—it works, though the flavor is a bit milder.

Why are my caramels too soft or too hard?

Microwave strength varies. If they turn out too soft, I microwave for an additional 30–60 seconds next time. If they’re too hard, I reduce the cooking time slightly.

Can I double the recipe?

Yes, but I use a larger microwave-safe bowl and extend the cooking time slightly, stirring every couple of minutes to prevent overflow.

Can I make these dairy-free?

I haven’t tested a dairy-free version, but using dairy-free butter and coconut condensed milk may work. The texture might change slightly.

Conclusion

Six Minute Caramels are one of my favorite quick treats to whip up when I’m craving something sweet and homemade. I love how buttery and smooth they turn out with barely any effort, and how versatile they are for gifting, parties, or just snacking straight from the tin. Once I tried this recipe, it became a go-to that I come back to again and again.