Ever since I learned how to make homemade caramel sauce as an alternative to buying the store-bought stuff, I’ve never looked back. Homemade caramel sauce tastes so much better, calls for simple everyday ingredients, and is the perfect treat to go with some ice cream or a warm brownie. And I always feel like a giddy kid in science class each time I get to watch that white sugar melt before my eyes and magically transform into the deep amber, gooey, thick sweetness that is the caramel to come. It really is amazing!
But it wasn’t until recently that I discovered that there is another option to stovetop homemade caramel sauce: MICROWAVE caramel sauce! Believe it or not, it’s even easier and quicker. You don’t have to stand watch over the stove because the microwave literally does 90% of the work. But you still get to pour in the cream and watch it bubble bubble toil and trouble as it is stirred into the hot sugar. So fun, and so easy. And you can have a delicious, thick, gooey, and perfectly sweet batch of homemade caramel sauce cooked and ready to go in 10 minutes.
So grab some sliced apples, or ice cream, or brownies, or just a spoon, and get to caramelizing!
Microwave Caramel Sauce
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
A super-delicious recipe for homemade caramel sauce…made even simpler in the microwave!
Ingredients
- 1 cup granulated sugar
- 2 Tbsp. light corn syrup
- 2 Tbsp. water
- 1/4 tsp. lemon juice
- 1/2 cup heavy cream, heated (*see note below*)
- 1/2 tsp. vanilla extract
- 1 Tbsp. butter, softened
Instructions
- Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.
- Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.
- Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.
- Store in a jar or sealed container and refrigerate for up to 2 weeks.
- *Heat your cream either in the microwave or a (separate) small saucepan until warm but not boiling.
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Hi,
Can I make this without corn syrup?
Now, could we make this low carbs! :)
Oh man, we wish! haha
Just made this… and it’s wonderful. Like someone else said, I love that we can do this in the microwave – welcome to the 21st century! You were right, the difference between “hmmm not golden” and “holy cow, that’s definitely golden” was about ten seconds. I used it to make a layer in Twix cookie bars.. so I’m hoping it sets up nicely – even if it’s still gooey and caramely, I don’t think anyone’s feelings will be hurt. Thank you… do you have a butterscotch microwave sauce? I’m gonna look around :)
Thanks Marie, we’re happy to hear that! We don’t have a butterscotch microwave sauce, sorry!
Thanks so much for this recipe. I consider this the real deal caramel sauce! I haven’t had the best luck until I tried your recipe. My caramel sauce turned out so good. I can’t wait for Christmas this year. I think this would make the perfect little gift.
You’re very welcome, we’re happy you loved it! : )
Just made my first batch and I’m thrilled! I tried two batches of caramel (stovetop version) and both tasted burnt, even though I followed the receipt to the letter! So glad I checked to see if there was a microwave version. Much easier! Thanks
That’s awesome, Jill! Thank you, and we’re glad it turned out well! : )
OMG lost for words over your carmel recipe! !!