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
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.
Did you make this?Let me know how it turned out in the comments below!
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I just tried this, it was sooo easy and tasted better than the last stove top recipe I tried. Thanks fo sharing!
I TRIED THIS RECIPE AND I DID EXACTLY WHAT IT SAID….IT SEEMS TO OVER COOK WHEN YOU LET IT TURN TO THE AMBER COLOR WHILE SETTING. IT ENDED UP TASTING LIKE COFFEE TO ME. I DON’T KNOW IF ITS ME, OR THE RECIPE. BUT IT COULD HAVE USED A LITTLE MORE SWEETNESS.
Just made a batch! It hasn’t even cooled and I’ve had quite a few spoonfuls. I’m addicted. :) Thanks for sharing!
Super!!! thanks
Just small question, here in Belgium we don’t have corn syrup, any suggestions for a replacement?
Thanks
Marcela
Oh I’m so excited to try this! I love homemade caramel but don’t always want to stand over the stove-Love this microwave version!
Oh my goodness – this is too easy to make, which means I’ll be making this all the time!
In the microwave?!? That’s either genius or just mean. Now I’m going to HAVE to make it. ;-)
I’m trying to decide if I want a microwave in our new kitchen – this is an excellent argument for having one!
Love this, Ali! I made actual caramels in the microwave last week. It sort of changed my life. I have been nibbling on them way too often!
This sauce is gorgeous looking! And so smooth, easy and the way to go!
I’m curious about whether or not this would work for caramel popcorn; as in, drizzle this on the popcorn and then bake as you would with the standard stovetop caramel method. Once we get to the weekend, I’ll give it a go. =)