Dairy Farmers of Canada

Microwave Caramels

Caramels are a classic holiday treat that makes a great stocking stuffer or homemade gift. This microwave recipe is easy and quick and yields 40 soft and chewy caramels that are perfectly buttery and rich in caramel flavour.

  • Prep: 10 minutes
  • Cooking: 6 minutes
  • Refrigeration: 20 minutes
Yields 40 caramels


  • ½ cup (125 ml) unsalted Canadian butter, cut into 4 pieces, plus 2 tbsp (30 ml) for greasing the baking dish
  • ½ cup (125 ml) light corn syrup
  • ½ cup (125 ml) granulated sugar
  • ½ cup (125 ml) packed light-brown sugar
  • ½ cup (125 ml) sweetened Canadian condensed milk
  • ⅛ tsp (1 ml) salt
  • ½ tsp (3 ml) vanilla extract
  • Gourmet sea salt or fleur de sel (optional)
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



Grease an 8 by 8-inch baking dish with Canadian butter.

In a large microwave-safe bowl that can withstand high temperatures (like sturdy glass), place the butter and melt it in the microwave.

Combine the melted Canadian butter with corn syrup, granulated sugar, brown sugar, sweetened Canadian condensed milk, and salt in the same bowl. Whisk the mixture thoroughly.

Place the bowl back in the microwave and cook the mixture on HIGH power for a duration of 6 to 7 minutes (see tips below). When done, use oven mitts to cautiously remove the bowl from the microwave. Add the vanilla extract and mix it in well.

Transfer the mixture into the prepared baking dish and if desired, sprinkle a light amount of sea salt or fleur de sel on the top.

Put the baking dish in the refrigerator and allow the mixture to set, which typically takes around 20 to 30 minutes. Once set, cut the mixture into rectangular pieces. Cut it into rows slightly less than 1/2-inch wide and then divide each row into three sections. Wrap the resulting pieces in wax paper rectangles.

Serve and enjoy!


  • Opt for unsalted Canadian butter to avoid splattering, as salted butter can cause this.
  • Check the caramel at the 6-minute mark. You can do this by using a candy thermometer (it should read between 238 – 242 degrees Fahrenheit) or by dropping a small spoonful into ice water. After a brief moment, it should become pliable and chewy.
  • Do not overcook as the mixture could burn in the microwave.

Learn more about