Prepare a 7×11 glass pan by lining with foil or parchment and spraying with non-stick spray. (9×13 can be used at well, or for thicker caramels, use an 8×8)
Melt butter in a large glass bowl. (Mine melted in 1 minute in the microwave.)
Add all other ingredients and stir to combine.
Microwave mixture in 4 intervals, quickly stirring after each interval and returning to the microwave. (1st heating: 6 minutes, 2nd heating: 6 minutes, 3rd heating: 5 minutes, 4th heating: 5 minutes)
Stir caramel once more then pour into prepared pan. Cool until set- if you’re in a hurry, you can place the pan in the fridge for about 2 hours. Otherwise it will set up nicely just resting in room temperature for several hours.
Remove from pan and slice into strips with a large knife or cooking shears. Cut into small squares and wrap in wax paper, (or purchase wax paper squares here– so cheap!!) twisting the ends to seal.
Store in an airtight container. Will keep for several weeks!
*Note: I have a 1000 watt microwave and these are soft caramels. Check your microwave’s wattage first (it’s found on a label just inside the door) then adjust time as needed. If you want firmer caramels, I’d add 1 minute to each interval.