Chocolate-Covered 7-Minute Microwave Caramels

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Chocolate-Covered 7-Minute Microwave Caramels are rich, buttery, creamy, sweet, and softly flavored with vanilla. They’re the perfect balance of soft-yet-firm and just melt in your mouth. I’ll put them up against fancy candy shop caramels. You’ll never need another candy shop caramel or recipe for homemade caramels after trying these. And they’re so easy.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

If there’s one thing I like better than homemade caramels, it’s homemade caramels dipped in chocolate.

And decked out with sprinkles. They make everything better.

Last week when I made the Peanut Butter Cup Cookie Dough Crumble Bars and used half of a can of sweetened condensed milk, the other half was just begging to be made into caramels.

So that’s what I did. In seven minutes in the microwave.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

They’re based on my January recipe for Seven Minute Microwave Caramels (no-bake, gluten-free) and yes, it really works. No candy thermometer, nothing fussy, tricky, or complicated.

The recipe is not only easy, it produces the best tasting caramels I’ve ever tried. Move over Godiva and even my beloved Sees. I prefer these.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

To make them, combine a half can of sweetened condensed milk with four other halves: half cup of melted butter, half cup of corn syrup, half cup of brown sugar, and half cup of granulated sugar. Microwave it all together for 7 minutes, stopping at the halfway point and stirring briefly.

I wrote in detail in the other post about what to do and not do, tricks and tips, and the following is what I believe bears highlighting.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

The bowl will get crazy hot. Make sure your bowl is truly heat-safe.

After stirring at 3:30 mark, take a damp paper towel and wipe around the sides of the bowl to remove any gritty sugar that’s clinging. Undissolved sugar granules that are clinging to the sides could result in your entire batch turning grainy. Grainy-ness spreads like wildfire and it will take over the pan like a bad science experiment.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

You must line your pan with foil. Use a non-stick foil like this one, and spray it extremely liberally with cooking spray so that you don’t have molten caramel stuck to either your pan, or your foil.

When slicing the caramels, do it on a piece of parchment on top your cutting board. Use a pizza wheel or an extremely sharp knife, sprayed with cooking spray. They stick to everything so take precautions to avoid it.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

When melting the chocolate for dipping, I highly recommend using baking chocolate or chocolate sold in bars, not chocolate chips. They’re more resistant to melting, and thicker and gloppier to work with. I used a medley of Trader’s Joe Pound Plus Bars: Milk (32%), Dark (54%), and Darker (72%).

Normally I don’t gravitate to eating or baking with milk chocolate, but with the caramels, the milkiness is very complimentary to their creaminess. Don’t automatically dismiss milk chocolate, thinking darker is better. Milk chocolate really shines here.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

I highly recommend a tablespoon or two of shortening stirred in after the chocolate has melted. This helps the chocolate behave more like Candi-Quik, staying smoother longer. It makes any chocolate dipping project so much easier. I keep a small can of it in my pantry for this purpose only.

When dipping, quick baths in the chocolate are preferred to long, luxurious soaks. Balance the caramel on the tines of a fork, lower it, just cover it with chocolate, and get it out. Too long in the warm chocolate not only begins to melt the caramel, but it adds more chocolate than necessary, and you’ll have to melt more chocolate sooner rather than later, and it’s a pain to stop and start.

 Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

Place the dipped caramels on a parchment-lined tray or plate, and before the chocolate sets (you have many minutes if using shortening so not a rush), sprinkle them with your favorite jimmies, sprinkles, slivered almonds, coarse sea salt, graham cracker crumbs, dried cranberries, bacon bits or whatever your heart desires. Refrigerate for at least 2 hours.

There will be chocolate “duck feet” as I call them on the bases of the caramels where it pooled on the parchment. Either nibble it off, break it off with your fingers, or if you want to make them look professional, trim it with a knife.

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

The caramels are smooth, creamy, buttery, with prominent notes of vanilla.

They’re soft, chewy, rich and simply my favorite caramels ever.

Chocolate-Covered 7-Minute Microwave Caramels - Never fear candy-making again with this no-candy-thermometer recipe made in the micro. Rich, buttery, soft & chewy. The best & easiest caramels ever! Perfect for Valentine's Day!

I’m convinced they’re the best possible use of my microwave and 7 minutes of time.

Chocolate-Covered 7-Minute Microwave Caramels - Never fear candy-making again with this no-candy-thermometer, goofproof recipe! The best and easiest caramels ever! Great for holidays and gifts!

Chocolate-Covered 7-Minute Microwave Caramels are rich, buttery, creamy, sweet, and softly flavored with vanilla. They’re the perfect balance of soft-yet-firm and just melt in your mouth. I’ll put them up against fancy candy shop caramels. You’ll never need another candy shop caramel or recipe for homemade caramels after trying these. And they’re so easy.

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4.67 from 3 votes

Chocolate-Covered 7-Minute Microwave Caramels

By Averie Sunshine
The recipe seems too good to be true because the caramels are made in the microwave in seven minutes, and no candy thermometer is needed. The recipe works and produces the best-tasting caramels I’ve ever had. They’re rich, buttery, creamy, sweet, and softly flavored with vanilla. They’re the perfect balance of soft-yet-firm and just melt in your mouth. I’ll put them up against fancy candy shop caramels. You’ll never need another candy shop caramel or recipe for homemade caramels after trying these. And they’re so easy.
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 36
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Ingredients  

  • ½ cup butter, 1 stick, melted (I use unsalted, use salted for saltier caramels)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup light corn syrup, light in color, not lite
  • ½ cup sweetened condensed milk
  • 1 ½ teaspoons vanilla extract
  • chocolate for dipping – I used about 4 ounces each of Milk, 32%, Dark (54%), and Darker (72%)
  • 1 to 4 tablespoons vegetable shortening, optional but recommended
  • sprinkles, or jimmies, non-pareils, slivered almonds, coarse sea salt, graham cracker crumbs, etc., optional for sprinkling

Instructions 

  • This is a fast-moving recipe once it begins. Have everything in place including a large oven mitt because the bowl becomes extremely hot. Make sure your bowl is truly microwave-safe because it will get very hot. Clear out a space in your refrigerator in advance for placing the hot pan to cool. Do not use lite or reduced fat ingredients; use real butter, corn syrup, and sweetened condensed milk. Send small children out of the kitchen while making these and fully concentrate on the recipe because the mixture is incredibly hot.
  • Line an 8-inch or 9-inch square pan with non-stick aluminum foil, and spray very generously with cooking spray; set aside. (For these, I used a 9-inch pan; for the previous recipe I used an 8-inch).
  • In a very large microwave-safe bowl (nearly the largest your microwave can accommodate because the depth is necessary for the bubbling-up), melt the butter, about 90 seconds. To the melted butter, add the sugars, corn syrup, sweetened condensed milk, and stir until smooth. Place bowl in the microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes).
  • Using a hot pad, remove bowl from the microwave, scrape down the sides incredibly well, and stir. Very important – it won’t appear that much of anything is on the sides but if there is sugar or sugar granules that are not dissolved and fully incorporated into the bubbling mixture and they remain uncooked, they can cause graininess or crystallization in the finished caramels. Uncooked sugar crystals have regrowth that spreads and can take over a whole pan, rendering it a grainy and inedible. After scraping down the sides of the bowl very well, wipe around the sides using a damp paper towel, making sure no sugar granules are clung to the sides.
  • Return bowl to microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes). During this time, the mixture will foam, bubble vigorously, and become very active. I recommend standing in front of the microwave and watching it the whole time so you could power off the microwave immediately if necessary. Using a hot pad, remove the bowl from the microwave.
  • Very carefully add the vanilla extract, standing at arm’s length. The mixture will likely still be boiling when you add it, it will bubble up even more. Use extreme caution and stir to incorporate the vanilla as the mixture continues to bubble quite rapidly.
  • Pour the bubbling mixture into the prepared pan, cover pan with aluminum foil, and place it in the refrigerator to firm up for at least four hours, or overnight, before slicing caramels.
  • Lift the caramels out using the foil overhang and flip them over, upside-down-cake style, onto a piece of parchment on top of the cutting board. Spray knife or pizza wheel with cooking spray before slicing, repeating as necessary. I made 6 rows of 6, for 36 caramels.
  • Melt chocolate in a small microwaves-safe bowl, about 1 minute. Stir in 1 to 2 tablespoons shortening for every 4 to 6 ounces of chocolate. This helps keep the chocolate smoother and less prone to becoming gloppy or firming up too fast. I like to work in batches of 4 to 6 ounces of melted chocolate at a time.
  • Balance 1 caramel on the tines of a fork, slowly lower it into the chocolate, and dip to coat. Don’t let it linger in the hot chocolate or it could melt the caramel, and more chocolate than necessary is used. Use another fork to help lift it out of the chocolate and slide it off the fork and onto a parchment-lined large plate. Add sprinkles before chocolate sets up. Repeat process with all remaining caramels, reheating or adding more chocolate and shortening as necessary.
  • Place caramels in the refrigerator to firm up for at least 2 hours, or overnight. Caramels will keep airtight in the refrigerator for many months. I prefer to store them in the fridge rather than at room temperature. Note that because microwaves, ingredients, and climates vary, there could be variances in cook times; for my microwave 7 minutes is perfect.

Nutrition

Serving: 1, Calories: 87kcal, Carbohydrates: 12g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 31mg, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Do you like caramels? Do you make your own caramel sauce or caramels? Or homemade candy?

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Made these twice and both too hard to cut. The second time I used a candy thermometer and stopped @ 238 degrees, still too hard to cut. Any suggestions?

    1. Sounds like the mixture is getting too hot and/or cooking too long. I would cut back on the heat and possibly also the cooking time and that should do the trick.

  2. 5 stars
    These are DELICIOUS! Just as tasty as recipes that take forever and use a candy thermometer. I messed up the first time and used parchment paper to line my pan instead of the aluminum foil the recipe called for. Oops! I was able to salvage a tiny piece to try. It was so good that I decided to make two pans lol, They’re excellent on their own but they’re the absolute best covered in chocolate. I used the leftover chocolate to drizzle over top like professionals do. They look so pretty. I’ll definitely be recommending this to everyone.

    1. Thanks for the 5 star review and glad you made two pans and thanks for encouraging and recommending the recipe to others!

  3. 5 stars
    These are DELICIOUS! Just as tasty as recipes that take forever and use a candy thermometer. I messed up the first time and used parchment paper to line my pan instead of the aluminum foil the recipe called for. Oops! I was able to salvage a tiny piece to try. It was so good that I decided to make two pans lol, They’re excellent on their own but they’re the absolute best covered in chocolate. I used the leftover chocolate to drizzle over top like professionals do. They look so pretty. I’ll definitely be recommending this to everyone.

  4. I’m thinking about making these and I was wondering if you’ve ever stored them in the freezer instead of the fridge?

    1. No I have not BUT they will keep for a very long time in the fridge. 2-3+ months or more, at least for me.

  5. I found this on Pinterest today and am anxious to make it. However, my son lives in Colorado and I live in Vermont, will this stay hard thru the mail? If not, what do you suggest?
    Even if I don’t make it for my son, I’ll find someone else to make it for. Thank you! :)

    November 14, 2016

    1. I think you’ll be okay but I’ve never mailed them so can’t say for sure if they will go through any hot spots in transit. I live in San Diego where it’s 90F today for example. Good luck!

  6. So far, so good! I scraped the bowl and my husband licked the spoon, not too much left on it, and he said it tastes delicious. I’m waiting, patiently, to coat them in chocolate. Thanks for sharing the recipe..this will be added to my regular line up for Christmas goodies.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s going on your regular lineup for Christmas goodies!

  7. I made these caramels today and they were so hard I couldn’t even cut them or eat them.  I followed the directions exactly.  Very disappointing.  

    1. It sounds like your microwave runs hotter than mine. They sound overcooked based on your description. I suggest scaling back the cooking time by at least 2 minutes, evaluating, and going from there.

  8. I love this recipe. I made it several times with great success at exactly 7 minutes in an 1100 watt microwave. We recently moved and now have a 1200 watt microwave, and dang it, I can’t get the timing right. I’ve had 2 hard as a rock batches and 2 soft sticky batches. Still edible and good, but not pretty enough to give as gifts. Somewhere between 5 1/2 and 6 1/4 minutes should be right. I’ll keep trying – ha. For those who have trouble, just keep trying! These are the bomb!

    1. Thanks for trying the recipe and I’m glad your persistence has paid off and you’ve found the sweet spot for your microwave!

  9. I followed your recipe exactly, everything proceeded just fine, and then–disaster. The caramel (a darker, richer color than the photos that accompanied your
    recipe) hardened in the fridge (and on the spoon!) into a candy that could not
    be cut unless softened in the microwave and certainly could not be eaten without
    losing teeth and fillings. My microwave is 1200 watts at its hottest; I cooked it
    exactly 7 minutes; I’m at a loss to know what to do differently. I guess I could try a lower setting or a shorter time, but I hate to keep experimenting blind. Any
    suggestions? (On the plus side, the piece I let melt in my mouth–over the course of 15 or so minutes–was delicious!)

    1. Despite the wattage and technical specs of microwaves and cooking times, in this situation, common sense says it was just cooked too long. I would try for about 5 1/2 – 6 minutes in your micro next time and that will likely fix the issue!

  10. Hey Averie, do these work in a saucepan instead of a microwave if I cook them for a longer period of time? My mother won’t let me near the microwave because she thinks it’ll explode :/

    1. Yes you can make this on the stovetop but I haven’t tried this recipe that way so cannot tell you how long to cook for. With making caramels, if you go too long, you’ll have rock hard candy. Too short, and you’ll have caramel sauce. You should probably research it get a candy thermometer and cook until the proper temp has been researched.

  11. I made these thinking it would be easy and a great treat for me to make for our holiday exchange party. (No one brings cookies anymore) Unfortunately mine did not turn out right. I followed the recipe exactlty. It’s like the top hardened and underneath is a big wet mess. WHAT DID I DO WRONG? I had big fancy plans for these carmels…..thankfully I did a practice run to see how well they would turn out. I’m very disappointed

    Ps they still tasted delicious….maybe add icecream?

    One more thing. How do u store these? In candy form and in my case sauce????

    Thanks.

    1. I’m sorry they didn’t work out for you. Given that microwaves vary, this is one of those recipes it’s hard to troubleshoot from afar. Thanks for trying the recipe and storing what you have…maybe a glass jar would work. I have a sneaking hunch you didn’t microwave it long enough, but again, hard to say.

      1. I was wondering if that maybe was a factor. I am giving this recipe another try. I’ll add an extra minute each time see where it goes from there. Thanks so much. Maybe I’ll pass the sauce off to a friend for a easy but homemade Christmas gift….

        Thanks =)

      2. Keep me posted how the future trials go. With something like caramel-making, I am not kidding, MOST people have a hard time. When you’re dealing with molten sugar, a couple degrees matters, and things can go from sauce to rock hard and it can take time and practice to figure out the sweet spot with your kitchen equipment, etc.

  12. Hi Averie. Had to let you know that this is the 4th recepie I have made from your blog this week. The other 3 were for healthy muffins and cookies. Loved every single one of them. Thanks for all of your delicious no fail receipes. You’re the best.

    1. Four in one week? I am impressed and thank you!! So glad you liked the healthy muffins, cookies, and that you had great luck with all of them, including the caramels! Thanks for trying them all and keep me posted what else you may make! :)

  13. These look incredible! Would the recipe be a disaster with dark corn syrup instead of light? Also, I only have fat free sweetened condensed milk on hand. Is that a definite “no” as well? If I can’t use either of those, I’ll just make a shopping trip; these look too good to skip!

    1. You’re likely fine with dark corn syrup – they’ll just be darker in color.

      FF Sweet. cond milk – good question. I don’t know. I can make a case for them working, or not working. You could always just try it and see what happens. 7 mins and not much to lose other than 1/2 can. LMK how it goes!

      1. Hi again. I gave it a try with the FF milk and dark syrup, and I think they turned out alright! Unfortunately, the texture is a little off because they accidentally froze a little in the fridge, and the chocolate ended up a little thin because I used too much shortening. But it still tastes good, so I’d count that as a success :)

      2. Well given all the adaptations you made, I say it’s a huge success and good to know that the FF milk works! And yes, anytime that sugar like this freezes, it can throw off the texture forever, not always, but it can do that. I wish my fridge got that cold :)

  14. Hi Averie, I am anxious to try this recipe as I am a sucker for caramels, in particular raspberry caramels. Being a bit of a raspberry snob, however, I like to use raspberry puree instead of extract. Do you think using strained raspberry puree would alter the microwave magic and cause the caramels not to turn out? Are flavor extracts the only way to go here? Thanks!

    1. Do you think using strained raspberry puree would alter the microwave magic and cause the caramels not to turn out? = yes, that is 100% correct. You cannot tinker with this recipe AT ALL. It’s based on chemistry, sugar molecules, etc. and adding or removing anything will result in caramels that will either turn rock hard or won’t set up at all.

  15. Frist off Amazing for a 7 minute microwave caramel! Kudos on this recipe. I must say I have made caramels for yrs. More yrs at an hour a batch than id like to admit. However the recipe I have used is the best. It does render a large amount of caramels. Now that I found this recipe there is going to have to be some taste testing going on with my customers! My first attempt at another microwave caramel recipe was a flop. When I came across this one I had to try it. I did exactly to the T what the recipe said. They came out good, tasty, though (hubby caramel snob said not as good as my recipe) and very hard to cut. Oddly enough if you picked up the batch it would bend right over. I poured this in a bigger pan as I wanted thin caramels to make large turtles with. It was soft once eaten but so hard to cut. Next batch I followed exact again except cooking time I only did 6 minutes. Very tasty but a bit to soft still for the turtles I wanted. I should add I also added 2 more tsp of vanilla ( cant wait to use my homemade vanilla in this recipe). 3rd try did 6 mins 30 secs. Perfection!!!!! though I wish the color was more true no matter for a 7 min, microwave caramel you couldn’t go wrong! The batch size for me is perfect I often do not keep caramels in my store during slow times as they do not last— but for 7 mins and as tasty as they are I will ( try) to never be out of fresh home made caramels again!!!! Tomorrow I am going to try the recipe with 1 cup brown sugar and no white sugar to see if that darker color can be obtained. Other tips for first time caramel makers. Once I melted the butter in my deep dish pampered chef measuring bowl I swirled it up the sides so when the bubbling caramel mixture bubbled up, the grease from the butter helped keep the sugar crystals from sticking. I used a wet clean kitchen towel to wipe down all the sugar crystals, be careful stirring so you don’t get the caramel up the bowl. I did cover the first 2 batches with tin foil at the end, though the 3rd batch I did not and did not find that step nor putting it in the refrigerator necessary. I also use a silpat which is cut to my favorite caramel pan rather than the tinfoil. No extra spray needed. Do wipe a thin layer of butter or oil around the sides of the pan where the silpat does not cover. Once set flip caramel on a cutting board, using a pizza cutter cut in desired sizes. Or if making turtles, caramel preztels use a desired size cookie cutter to cut the desired size. Now for more fun with the awesome recipe… add fine grated coconut at the end. Raspberry flavor, any type of finally chopped nut, pretzels, short bread cookies. The skies the limit ladies!!!! Keep on cooking!!! Oh goodness as if this wasn’t long enough don’t forget the sea salt caramels that is all the rage and in my book a waste of good caramel.

  16. These look delicious and sound pretty easy to make. I have a question: can this caramel be used for dipping purposes? I am planning on making a huge batch of caramel dipped, chocolate covered marshmallow pops as party favors,. Thanks for the recipe, love your blog!

    1. If you’re going to use it to dip things in, I would cook it maybe 5-6 mins, not the full 7, and then just dip straight from the bowl. I haven’t tried it this way, so can’t make any promises, but if I wanted a dipping caramel and didn’t want to use storebought or make caramel on the stovetop, that’s what I would do. Now I don’t know how well it ‘sets’ but it’s caramel, so it’s not really going to set that much. It will (or should) always stay pretty soft and gooey. LMK how it goes!

      1. Definitely would make a great dipping caramel but I have to say to stick to 5 mins or less. My 6 minute holds it shape well. Everyones microwave is different though but if you wanted a dip and you cant test it out ahead of time make sure you have some cream on hand and stir some in if it isn’t dipable! LOL is that a word? You can also add some choco to the caramel as long and the dip is kept warm. Pour the chocolate on top of the caramel in a circle, or back n forth then run a knife through it to kinda make it swirled and dip on.

  17. Averie, your photographs of these are making my mouth water, delicious. I will definitely have to take you up on trying these out and possibly adding some chopped nuts to these. And as a fellow San Diegan, agree that we are so lucky to live in this beautiful, sunny spot. Thanks for sharing these!

  18. Just put the caramel in the fridge! I cannot wait to finish making them!
    I am going to attempt placing a few 1/2 pecans on top before
    Dipping on chocolate to make turtles! Thank you for the recipe!!

      1. The turtles would have been awesome but I made the mistake of using semisweet chocolate. I will definatly be making these again but with milk chocolate. (They still will be eaten though!!)

      2. Good to know that the milk choc really makes that much of a difference, but I can see that, if you’re going for a true Turtle. Thanks for the info!

  19. I just saw your picture of Chocolate-Covered 7-Minute Microwave Caramels on my Facebook sidebar in an ad for werthers caramel shoppe. I know it well because it’s the cover pic for my sweets and other treats board!

    1. Oh that’s CRAZY that they’re using user-generated content for their caramel shoppe! Ive done a few posts for them and was told to upload my pics to their site – okay now I know why :) Thanks for LMK!

  20. Made a batch of these yesterday. They are to die for! Easy and so delicious. So much so, that I had to make a second batch later in the day! Thanks for sharing!

  21. First let me say this is the stickiest stuff I have ever worked with……BUT, they taste amazing!!!! Although mine are not nearly as pretty as yours, they came out great and I will definitely be making them again for my Christmas cookie platters. I even did a double batch because I want to take them to a party next weekend and I am sending some to my daughter who lives in another state. Thank you so much for sharing this recipe!!!!

    1. Glad you enjoyed them and yes, they are sticky. There is really no harm in going a little crazy with cooking spray or lightly oiling your hands with vegetable oil so prevent some of the stickyness. It’ll still be sticky but just not quite as annoying! And so glad you made them and are sharing with your daughter!

  22. Oh my! THANK YOU {or curse you}. These are the best caramels, and SO easy. But I can’t stop popping them in my mouth today ;) LOVE this recipe! 7 minutes was perfect! And I dipped mine in a melted Symphony bar – worked great.

    1. So glad you made these and thanks for coming back to tell me! I love them too, so much! And any kind of melted chocolate bar sounds wonderful to me :) Glad to hear 7 minutes was perfect for your microwave, too!

  23. I cannot wait to try these! I have had many a batch of caramels fail and this seems so easy! Thanks for the tips!

  24. These are beeeeautiful! I’ve only made caramels once and while I loved them, they were a lot of work. So anything that minimizes that sounds good to me!

    1. Truly the easiest candy-making ever! Not at all fussy; works every time! Whenever I have a half can of sweetend cond milk leftover from something else, I made these. Work-free & they make great gifts!

  25. These look so tasty! I could probably eat 5 or 6 in one helping. Every time I get a box of See’s Candies, I always go for the chocolate covered caramels first :)

    1. They totally can compete with Sees and I’m not just saying that. I am a total candy snob and I would put them up against Sees. We should have a blind taste test :)

      1. We should!! That’s a taste test I’d gladly participate in ;)

  26. My friends and I made the caramel in the microwave and it turned out perfectly, but now the issue I’m having is with cutting it and dipping it in the chocolate. It is melting way too quickly even at room temperature, and everything just becomes a sticky mess in a matter of minutes! I put all the caramel back in the pan and am trying it in the freezer before cutting/dipping again, got any other ideas of how to make this work? Thanks!

    1. The caramel needs to be very chilled in order be dipped in into the chocolate without melting. Sounds like yours needs to go back in the fridge or freezer so that it’s really cold. Also when dipping, make sure you are doing QUICK little dunks. Not 2-second long submerges. Submerge it ONLY as much as you need to get it be coated with chocolate. It’s a bit of a balancing act with 2 forks, but you’ll get the hang of it. Use shortening in your chocolate as I suggest and that will make it easier as well. Thanks for trying to recipe and LMK how the rest turns out!

  27. I still get over the first batch of 7 minute caramels Averie!! And I would have never thought to make a spin-off from them into chocolate covered caramels!! This is a dangerous recipe. Way too easy! Only 7 minutes between me and the best caramels ever, and with sprinkles on top. And your photos! Amazing. I’m having trouble getting used to the mark iii. Well, I’ve only been shooting with it for 1 day! Practice makes perfect, we all know that! But these photos are gorgeous. Pinning them – they are too glorious to ignore my friend!

    1. Thanks for the pin and compliments on these pics. I really liked them too :)

      Yes, new camera bodies and lenses always have a huge ramp up. And even after 15 mos or so, there are still times where I will have issues with my Mark ii or a lens. Like today I was just shooting some drinks and it was so sunny and light bouncing and reflecting everywhere and I had to put my lens on manual focus. I reallllllly hate to manual focus. I don’t trust my eye to be tack sharp always. Then again, I don’t usually go on true auto-focus with my lenses anyway. I always pick a spot that I want and rotate the circle thing so I can pick my own focal point. But just now I was on true manual everything. LMK how the Mark iii is going…need details!

  28. Ever since you first posted about the caramels I always wanted to make them dipped in chocolate.. because lets be honest everything is better with chocolate! :) These look gorgeous and probably the best use EVER of 7 minutes! Forget 7 minutes in heaven.. I want 7 minutes in the microwave ;) LOL

  29. Oh, Averie…these are so pin worthy! And worthy enough to hit my thighs! These are definitely eye candy to the max!

  30. Those are gorgeous! I love all the sprinkles going on. I could use a caramel right about now :)

  31. Whoa, move over Godiva? I must try these!! Pretty spring-themed sprinkles too! <– I think I just came up with a new tongue twister. :D

  32. I must have missed your original post on 7-minute caramel – this sounds like the most amazing concept ever!! Caramel is definitely something that I have not tackled yet in the kitchen. Your recipe sounds so easy though, I have no excuse now! I love all of your different toppings, so pretty!

  33. Now HERE is something that I could make for my mom and that she would appreciate!!! She loooves chocolate covered caramels and these look perfect (and soo simple!)

  34. Averie,

    These look delicious.

    I must continue to thank you for posting great recipes that don’t require an oven. I am moving in September to a place with an oven, and I’m not even sure I will need it when I do! However, I think I will finally make some cookies from scratch!

    Best!

  35. Speaking of the nuker, can you please tell me the wattage of your microwave? I really can’t believe no one has asked this! Thanks. Lori

    1. I actually discussed this in more detail in the original/non-chocolate dipped version http://www.loveveggiesandyoga.com/2013/01/seven-minute-microwave-caramels.html

      “…Place the bowl in an 1100-watt microwave and heat on high power for three minutes and thirty seconds (3 and 1/2 minutes). Likely your microwave is 1100 watts, most are these days; if it’s not, you may need to tinker with the cooking times by 15 or 30 seconds in either direction if your microwave is lower or higher wattage….”

  36. I saw these on pinterest this evening and then I was searching for flourless peanut butter cookies online and ended up here again. I think it’s fate. ;) I’m your new follower. Your pictures are drool worthy.

    1. Thanks for clicking over from Pinterest and saying hi and the sweet compliments! Glad that you found me and will be reading! :)

  37. Okay, now can they go inside a cookie? Or brownie? Or cupcake?? These perfect little gems needs to be the center of something awesome I think. ;)

    1. They’re so good I didn’t even want to ‘clutter’ them with anything else! But clutter is okay sometimes :)

  38. You had me at caramels and 7 minutes…this is totally a treat I can make during naptime!

  39. Oh my word! Just 7 minutes? In the nuker? Who needs a range cooktop to make caramels now? So easy and perfect for summertime, too, when the crave hits. Love the idea of dipping your easy 7 minute caramels in chocolate, Averie. They look especially pretty with the sprinkles! Pinning! xo

  40. Um HELLO, are you kidding me? These caramels sounds to good to be true but if anybody was to create such brilliance, it would be you Averie. I think Frans Chocolates has a fierce competitor on their hands.

  41. these look better than anything i have seen at the candy stores! and 7 minute caramels…how did I not see this before.

    1. I didn’t love the photos in the other post. I took them in January. Winter lighting. Glad you saw them now!

  42. now this is my kind of treat!
    you should do tutorials on these (and some of your other goodies)
    we would love to see that!

  43. Oh good grief! These look fantabulous! Loving all the adorable sprinkles on top too – now how could I possibly resist making these? Pinning for the weekend!

    1. I know now that you love your sweetened cond milk – me too! Thanks for the pin & lmk if you try them!

  44. You’ve outdone yourself, girl. One look and these pushed and shoved their way to the head of the line, right at the top of my ‘must steal from other people’s blogs’ list.

    1. I love them too but at a dollar a piece/bite, more or less, I needed to start making them on my own :)

  45. I love love LOVE caramels – never made my own before though. These look great, especially covered in the chocolate and sprinkles.

    Now you need to make white chocolate caramels :D

  46. These sound too good to be true! I’ve made candies before but never caramels – but just stick it in the microwave for 7 minutes? I think I can do that! And, everything is better covered in chocolate ;)

  47. These are gorgeous! I need to try your microwave caramels. I love caramel but the stove kind freaks me out. And you’re right – sprinkles DO make it better!

    1. And I’ve made it both ways and I prefer this way for all reasons – easier, faster, better results, less mess, less to worry about with candy thermometers, etc.

  48. I think you may have just changed my life for the better. Microwave caramel? You evil, evil, beautiful genius!

    Thanks for the shortening tip–I think that might improve my overall chocolate-dipping skills. Whenever I try, the stuff usually comes out looking like a crazed cat got a hold of them…not pretty :)

  49. These are so beautiful! I don’t know if I have the patience to make them, but I’d love to try.

  50. I’ve always loved caramel. And I love how simple, yet pretty these are. Always so many awesome ideas for gifts! I’m waiting for you to open up a bakery/candy shop!

    1. Don’t hold your breath. That’s one thing I am smart enough not to embark on! lol So much work! Although I do have enough leftovers and baking experiments, I could use a venue to donate them :)

  51. It still blows my mind that this works! Chocolate and sprinkles are a fabulous addition!

  52. These look so fun! I find homemade candy (especially dipped in chocolate) soooo much better than any box of chocolates! Can’t wait to try your microwave caramels recipe! Pinning!

  53. Microwaves are so under used for pastry/baking applications! I used to always have hard time making caramel and custards but I found recipes for both that use microwaves instead of stove top cooking and they worked so well!

    1. One of the things I found interesting in Christina Tosi’s cookbook (Momofuku Milkbar) is that she talked about how she does tons in the microwave. Such a high-brow chef…and she browns her butter in the microwave!

  54. Do these count as breakfast? ;) Absolutely drooling! Nothing better than caramels, unless they’ve been dipped in chocolate!

  55. Okay, I know I said it before, but if I leave now, I can be at your place by dinnertime.. soooo… can I please have like, fifty of these caramels? I still can’t believe you can get those gorgeous, gooey caramels in 7 minutes AND from made in the microwave. If that isn’t a superfood, I don’t know what is :)

    Plus, I can’t resist anything smothered in chocolate and sprinkles. You truly know the way to my heart.

    1. When I first started making these, I totally had my doubts, too. But the recipe has always worked like a champ!

  56. Holy wow! These look perfect! Perfect! Your chocolate is perfectly dipped!! Loving how simple these are!

  57. I bookmarked your other recipe, and was waiting to try it until I thought of a cookie I wanted to add it to. Oh, you added chocolate? The wait is over :)

  58. Making homemade candy is so much fun, and as always, yours look beautiful! Such clean cuts and festive toppings! Your raw caramel recipe has been a favorite of mine since seeing it on here a couple of years ago. I’m a See’s candy lover too, but can only find them when I travel.

  59. This is a highly dangerous recipe to have in my house. We will eat the entire batch, get a toothache and veg on the couch for the rest of the weekend. Chocolate covered caramels (homemade) are simply the best!

  60. WOAH-move over Sees? This are totally real-deal then. And 7 minutes today vs. waiting for my grandma to order the unnecessarily large box of Sees caramels at Christmas? Easiest decision of the week :-)

  61. 7 Min!!! WHAAAT. I have 7 min to spare… I will use them for good and make these

  62. These look as good as all the candy I stare at in the Godiva case! But the real question is how many different kinds of sprinkles do you have? They look so fun and happy!

  63. These are beautiful looking treats! They look like they take hours to prepare…you’d never know they only take 7 minutes!

    1. Well the making of the caramels is 7 minutes. The chocolate work takes a little longer :)

  64. So impressive! Yet so quick. Sprinkles do make everything better, too. :)

  65. Your 7-minute caramels are one of my favorite recipes from you because they seem so impressive, but you can throw them together so quickly! GOT to try these – you really did find a way to make that already great recipe better!

    1. Marie you’ll just love these, so much. And so glad you’ve been making the 7 minute caramels regularly it sounds like!

    1. I know another friend and I definitely do! We are twins on almost everything flavor-related!