I wanted to make a simple treat.Do not burn the caramel. If you burn it, it won't be as good...The heating times are estimates, so check the caramel doesn't burn.My microwave heats at 500 W. Recipe by Sachiasa

When I came out of the bath the other day, Satoda Mai, a famous Japanese celebrity, was on TV making creamy caramel candy with a pot. It was even officially recognized by Hanabatake Farm (a famous brand of caramels). I wondered if I could make it easier using a microwave, and hence came up with this recipe. I've slightly changed the ratio of ingredients to make in the microwave.-From Step 4 onwards, stir as if you're scraping it off the sides of the container. If you insert the spatula into the middle, the candy will bubble up and overflow. So, take care to stir carefully.-Please adjust the number of times you heat the batter according to your microwave. Recipe by Mi-go

I was looking for ways to make caramel without using butter, and made it vegetable oil.The key is to mix in the oil completely in step 4. It's OK if the mixture separates up to step 3.Adjust the heating time according to your microwave. (Mine is 500W).The key is to microwave it for longer than usual until it stiffens!! For 10 pieces. Recipe by Rio

My mother's recipe, she's a pretty awesome cook so here's her caramels recipe.

I made this when I just wanted to make the small amount I needed.The heating time will vary depending on your microwave. If it has not turned a golden brown, continue heating for 10 seconds at a time. Recipe by ZILL1123

I found ginger caramel at a drugstore. I tried it and it was so awful that I had to make my own. Homemade is the best! You can adjust the amount of ginger to your taste after all.You can stir everything together from the start (I always do so.)If you plan to taste test how much ginger to add, be careful not to burn yourself.If you use ginger jam, this is easy. It has a little bit of ginger fiber in it, which adds an extra dimension to the flavor. For about 24. Recipe by Ittomama

inspired from several recipes

This recipe came about after I overlooked a batch of caramel sauce and it thickened to much to be a dessert sauce. However it had become a chewy soft caramel perfect for a chocolate covered chewy candy!

It's troublesome to make just a little bit of caramel on the stove...so I came up with this method!The sugar will start to turn brown very quickly. If the color gets too dark the caramel will be bitter, so watch carefully and stop cooking before it becomes very dark brown.Add the boiling water little by little! I added the water while the bowl was still in the microwave. Recipe by Toshihaya

I wanted to make just a little bit of caramel sauce so I consulted a book my kids borrowed from the library, "Microwave Snack Magic," and came up with this variation.It's hot, so be careful not to burn yourself.If you heat it for too long, it will have a strong bitter taste and harden easily, so be careful. Recipe by Hinamatsuri