This Microwave Caramel Sauce is the easiest caramel sauce that takes only 10 minutes to make. Perfect for drizzling over ice cream, cupcakes, cakes, or adding to your coffee!
Why This Recipe Works
Just look at this pot of gold. It makes you want to dive right in, doesn't it? But here is the deal: it's a microwave version. That is a good thing and a bad thing. Good thing: no pots to clean, no excessive stirring, in 10 minutes flat you will have a perfect caramel. Bad thing: if you are like me and LOVE caramel, you are going to make many, many jars of this sauce!
It's fall, apples are ruling in the fruit department (and occasionally take over our kitchen counters), and we all know that apples are meant for dipping in caramel sauce. No?
- corns syrup
- vanilla extract
- unsalted butter
- half and half
How to make caramel sauce in the microwave?
- Place sugar in a microwave-safe cup. I used a Pyrex glass measuring cup.
- Add water and corn syrup. Stir in.
- Place the mixture in the microwave and set the timer on for 2 minutes.
- The mixture will come to a boil.
- After that time, you cook the caramel in 20-second increments and wait for the mixture to turn golden (photo 4).
- As soon as it does, give it a light stir and set for another 10 to 15 seconds max.
- After that, you set it on a counter and stir it frequently to help it cool down and prevent it from getting too dark.
- After 5 minutes (photo 5), add the rest of the ingredients and stir all until smooth. The sauce will thicken as it cools completely.
Perfecting the recipe:
I've made this recipe 4 times to get the perfect amount of half and half needed to make the sauce thick but still drizzling consistency.
Also, I was timing it so the caramel won't be too light or too dark. Because when it comes to caramel, timing counts. The hot sugar dissolves and keeps the temperature high even if you take it off the heat source or in this case, out of the microwave. It will continue to darken while cooling on your counter and this has to be taken into an account. For me, the perfect moment to take the caramel out of the microwave was as soon as it turns golden plus 10 more seconds of microwaving.
- Make sure you are using a microwave-safe glass cup.
- Use a kitchen mitten to handle the cup while making the sauce. The cup handle will get hot.
- Do not walk away while the sauce is cooking. When you are dealing with hot sugar, it can boil over easily and quickly.
- Make sure the butter and half and half are room temperature. If they are cold, the caramel will harden and will be hard to stir.
This recipe makes about 1 cup of sauce, give or take, which is an added bonus. Usually, that's all you need. Whether you want to drizzle it over a cake, cupcakes, or cookies or use it as a dip - one cup is usually enough.
Unfortunately, you can't really salvage burnt caramel. You have to start the process over again.
Yes! If you are using heavy cream, skip the butter. Cream has more fat than half and half.
I keep the sauce in a jar with a lid, in the fridge. It is bound to thicken, so I always pop it into the microwave for 15 seconds to warm it up.
More candy recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Microwave Caramel Sauce
- 1 cup granulated sugar
- 2 Tablespoons water tap is fine
- 2 Tablespoons corn syrup clear, not golden
- 1 teaspoons pure vanilla extract
- 2 Tablespoons unsalted butter room temperature
- ¼ cup half and half room temperature
- Get ingredients ready: set butter and measured half and half on a cutting board on a counter. Have a kitchen towel or oven mitt ready.
- In a microwave safe measuring cup or bowl, mix together sugar, water and corn syrup.
- Place in microwave set on high and cook for 2 minutes.
- Stir the mixture once.
- Cook again in 20 second increments (about 4 or 5 rounduntil the mixture turns golden. It will be bubbly.
- Give the mixture one stir.
- Cook the mixture for 10 to 15 more seconds, watching constantly, until the color depends slightly.
- Remove the cup from the microwave and set on the prepared cutting board.
- Stir the caramel frequently to help it cool down.
- After 5 minutes, add the half and half one tablespoons at a time. Be careful! The mixture will foam up when you add the half and half. Stir until each addition is combined. Repeat until all half and half is added and mixed in.
- Add vanilla and butter and stir until smooth.
- At this point you can add sea salt for a salted version of the caramel.
- Let the caramel sauce sit in room temperature until cooled completely.
- Transfer into a jar with lid.
- Make sure to use a heat-proof microwave-safe cup to make this caramel.
- Store in fridge for up to 2 weeks.
- Warm up in the microwave for 20 seconds if too thick after refrigerating.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.