Easy Microwave Caramel Sauce
This easy microwave caramel sauce is made in one glass bowl in about 3 minutes, with no candy thermometer and no pot to scrub. The sugar comes out at honey gold and deepens to amber as it rests, then warm cream, butter, salt, and vanilla turn it into a smooth, glossy caramel that is perfect for drizzling over ice cream, apples, and all of your fall bakes.
Servings: 4
Calories: 130kcal
Equipment
- Large microwave-safe glass or ceramic bowl (at least 2-cup capacity with high sides)
- Whisk or spoon for stirring
- Small saucepan (for warming cream) OR microwave-safe measuring cup
- Oven mitts or heat-resistant gloves
- Measuring cups and spoons (or kitchen scale for precise measurements)
- Storage jar or airtight container
Ingredients
- 67 g granulated sugar 1/3 cup
- 20 g water 1 tablespoon + 1 teaspoon
- 30 g heavy cream, warmed 2 tablespoons
- 15 g unsalted butter, room temperature 1 tablespoon
- 1 g salt 1/4 teaspoon
- 2.5 g vanilla extract 1/2 teaspoon
Instructions
Warm the Cream
- Heat the 30 g heavy cream in the microwave or in a small saucepan until it is hot but not boiling, then keep it warm. Measure the butter, salt, and vanilla and set them beside the microwave so they are ready the moment the caramel is.
Combine Sugar and Water
- Add the water, then the sugar. Pour the 20 g water into a large, clear, microwave safe glass or ceramic bowl first, then slowly pour the 67 g granulated sugar into the center of the water. Do not stir, just place the bowl directly into the microwave.
Microwave in Intervals
- Microwave on HIGH for 1 minute. Check the mixture - it should be bubbling. Continue microwaving in 30-second intervals, checking after each interval. Once you pass the 2-minute mark, switch to 15-second intervals. Stop immediately when the mixture turns honey-gold in color. Total time should be approximately 2-3 minutes depending on your microwave wattage.
Let It Rest
- Remove the bowl from the microwave using oven mitts (it will be extremely hot!). Let it sit undisturbed for about 1 minute. The caramel will continue to darken from carryover heat to a rich amber-brown color. Do not skip this step!
Add Warm Cream
- Slowly pour in the warm cream about 1 tablespoon at a time, whisking constantly. The caramel will bubble and steam vigorously, so keep your face and hands back from the bowl. Keep whisking until all of the cream is incorporated and the sauce is smooth.
Add Butter and Flavorings
- Add the 15 g butter and whisk until it is completely melted and the sauce is glossy. Finish with salt and vanilla. Whisk in the 1 g salt and 2.5 g vanilla until smooth.
Cool and Serve
- Allow the caramel sauce to cool for a few minutes. The sauce will seem thin at first but will thicken as it cools to the perfect drizzling consistency. Use immediately or store in the refrigerator.
Notes
Use a Clear Bowl With Tall Sides
A clear glass measuring cup or light colored ceramic bowl lets you see the color change as it happens, which is how you know when to stop without a thermometer. Tall sides keep the caramel contained, since it bubbles up a lot while cooking and again when the cream goes in. Do not use plastic, because cooking sugar gets far hotter than boiling water.
Microwave Wattage Varies
My batch reached honey gold at 2 minutes and 25 seconds, but every microwave heats differently. Watch the color rather than the clock, and if your microwave does not have a turntable, rotate the bowl by hand between intervals.
Do Not Stir the Sugar and Water
Stirring splashes sugar crystals onto the sides of the bowl, and those crystals can cause the whole batch to turn grainy. Pour the sugar into the center of the water and let the microwave dissolve it for you.
Pull It Early
The caramel keeps cooking from its own heat after it leaves the microwave. Take it out at honey gold and let the one minute rest bring it to amber. If it comes out already dark amber or smells smoky, it will taste bitter, and it is best to start a fresh batch.
Warm the Cream
Cold cream will make the hot sugar seize into hard clumps. If that happens, warm the bowl in the microwave for a few seconds at a time, whisking between each burst, until the sugar melts back into the sauce.
Yield
This recipe makes about 6 tablespoons of caramel sauce, or 4 servings of about 1½ tablespoons each.
Batch Size
This recipe is sized to heat evenly in the microwave. If you need more caramel, make two separate batches rather than doubling one.
Salted Butter
You can use salted butter in place of unsalted. Use the same amount and reduce the added salt to a pinch.
Caramel Glaze That Sets
For a glaze that firms into a crackly shell, let the caramel cool for 5 to 10 minutes until just warm, then whisk in 40 g powdered sugar (⅓ cup) until smooth and pourable.
Storage and Reheating
Store in an airtight jar or container in the refrigerator for up to 1 week. The caramel firms up when cold, so warm it in the microwave for 15 to 20 seconds and stir, or set the jar in a bowl of warm water until it loosens back to a drizzle.
Kitchen Scale
For the most consistent results, weigh the sugar and water with a kitchen scale, since small batches are more sensitive to measuring differences.
