Microwave Caramel Sauce
Drizzle this easy-to-make Microwave Caramel Sauce on ice cream, cakes, or brownies! It’s sweet, salty, amazingly good, and ready in just a few minutes.
Why This Microwave Caramel Recipe is So Good
- This is the easiest caramel sauce recipe ever! Use your microwave to heat up the ingredients. It’s much easier and quicker than cooking sugar into caramel on the stove.
- Homemade microwave caramel sauce will last a long time in the fridge. I’ve never seen it last this long in my house, but it can stay fresh for up to 3 weeks!
Tips and Tricks for Making Microwave Caramel Sauce
- To Store: Keep your caramel sauce in a jar or other container in the fridge for up to 3 weeks.
- Corn syrup is an important ingredient in this recipe. The liquid sugar helps to make sure your caramel doesn’t crystallize or turn grainy.
- It takes 6-9 minutes to microwave the ingredients and turn them into caramel. I like to stir the mixture only one time, about halfway through. This will let you make sure every sugar crystal is incorporated and will keep the sauce from being grainy.
- After microwaving, the sauce won’t look like caramel yet. Let it sit, undisturbed in the microwave for 5 minutes and you’ll start to see it turn a dark amber color. It’s like magic!
- If your kitchen is particularly cold, you may find that the caramel cools too fast and it’s more difficult to mix in the cream at the end. Keep this in mind, and try to save this recipe for a warmer day.
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Microwave Caramel Sauce
Drizzle this easy-to-make Microwave Caramel Sauce on ice cream, cakes, or brownies! It's sweet, salty, amazingly good, and ready in just a few minutes.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons corn syrup
- 3 tablespoons water
- 1/2 cup heavy cream room temperature
- 3 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- In a microwave-safe glass measuring cup (at least 4 cups large) or medium bowl, add the granulated sugar, corn syrup and water. Mix to combine.
- Microwave on high for 6-9 minutes, stirring once at the 3 minute mark, until the mixture is just starting to turn a light yellow color.
- Leave the door closed on the microwave and let the mixture sit for about 5 minutes, until it darkens to golden amber color. Do not stir yet.
- Gradually stir in the room temperature heavy cream. Be careful, as the mixture will bubble up as the cream gets added.
- Then, add the unsalted butter, vanilla extract and sea salt. Stir to combine.
- Serve immediately or store in the refrigerator until ready to use.
Notes
- To Store: Keep your caramel sauce in a jar or other container in the fridge for up to 3 weeks.
- Corn syrup is an important ingredient in this recipe. The liquid sugar helps to make sure your caramel doesn't crystallize or turn grainy.
- After microwaving, the sauce won't look like caramel yet. Let it sit, undisturbed in the microwave 10 minutes and you'll start to see it turn a dark amber color.
- If your kitchen is particularly cold, you may find that the caramel cools too fast and it's more difficult to mix in the cream at the end. Keep this in mind, and try to save this recipe for a warmer day.
