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Although it tastes like the decadently delicious, old-fashioned kind, this microwave caramel sauce is amazingly easy and involves less than 5 minutes of hands-on time!
I love making your life in the kitchen a little easier - and a little more delicious. Oh, and there's one other thing I really enjoy... It's making you look like a rock star in the eyes of your family/friends/guests with minimal effort on your part. That's exactly the scenario you'll find when you whip up a batch of this super easy, never fail, crazy delicious Microwave Caramel Sauce.
Who doesn't love a great caramel sauce?
And, it's the real deal, the kind of rich, silky-smooth, deeply golden-hued caramel sauce you'd find at a fancy little dessert café. The kind everyone goes crazy over. But we've figured out a way to take all the fuss and complication out of making a truly fine, real-deal, caramel sauce.
A super easy technique
I can't take credit for this clever microwave caramel sauce method. No, the brilliant folks at Cook's Illustrated came up with an ingenious way to make old-fashioned caramel sauce in a new-fangled way. If you've ever tried to make caramel sauce (the real, real deal) you're probably well aware that it's not the easiest thing in the world to execute. It has to be watched extremely carefully and there can be all sorts of issues with the sugar mixture seizing and/or burning, during the process of being transformed into the perfect amber hue.
This Cook's Illustrated method relies on the microwave to eliminate all the traditional complications. I love that the hands-on time is well under five minutes, and the only close watching that's necessary is in the last few minutes.
Does this seem hard to believe? Nope, check out how it works; combine sugar, water and a drizzle of corn syrup in a microwave-safe bowl (the corn syrup helps prevent crystallization). Give it a quick stir, pop the whole works in the microwave and let it do its thing. I like to set a timer for about 5 minutes, as that's the point where you need to give the bubbling bowl a bit of attention.
The goal of making an old fashioned, really flavorful caramel sauce is to cook the sugar syrup until it "caramelizes" and reaches a deep amber color. In the microwave, however, it's a little different. The mixture will continue to cook after it's taken out of the microwave. So you want to pull it out just when it's beginning to turn a light amber. Trust me on this one. I was a bit dubious the first time I made the microwave caramel sauce, and let it go too long resulting in a burned, bitter mess.
Carefully pull the hot sugar mixture out of the microwave when you notice the color change. Have patience and you'll be amazed to see how much the hue deepens over the next five minutes. All that's left is to add a splash of heavy cream, a dollop of butter, vanilla extract, then give the sauce a vigorous stir. If you want to take it over the top, add a pinch of flaky sea salt (like Maldon). Voila! The deepest, richest, most decadent caramel sauce you'll ever have the pleasure of meeting.
The real deal
You might be wondering why I keep emphasizing that this is "real", authentic caramel sauce. It's because, for years, I made a "cheater's" version of caramel sauce. I call it my Ridiculously Easy Caramel Sauce. It's delicious (actually ridiculously delicious!) but really, it's more of a butterscotch sauce (with brown sugar, cream and butter as the main ingredients) than a true caramel which, as we spoke about earlier, calls for caramelized sugar. I love now having both versions in my dessert arsenal and I'm still amazed that "real" is now just as easy as the Ridiculously Easy sauce! Wooohooo and thanks Cook's Illustrated!
If you need a delicious, super easy, gourmet dessert in a hurry, pick up some good quality vanilla ice cream (or frozen custard!) and whip up a batch of this Microwave Caramel Sauce. After the first little taste, everyone will know it's "real" caramel sauce, but you don't have to tell them about the "easy" part. Just smile humbly and accept your newfound rock star status!
P.S. One last thing: you might want to go ahead and make a batch of this easy microwave caramel sauce. We have a fabulous new French Caramel Apple Cake recipe coming. The "caramel" part is (yes, you guessed it) this delicious sauce. It's spread on the bottom of the pan with a layer of chopped apples on top. I won't "spill all the beans", but it's so delicious and a perfect cake for all those fall holidays and special occasions coming up!
Café Tips for making this Microwave Caramel Sauce...
- Don't skip the corn syrup. When you are caramelizing sugar, a big problem is that it can easily crystalize in the process. Once sugar crystallizes, there's no going back. You have to throw it out and start over. A small amount of corn syrup works perfectly to prevent crystalization!
- Make sure to use a microwave-safe bowl to make this caramel sauce. The best type of bowl to use is a 4 or 8 cup pyrex measuring cup with a handle. The handle on these types of cups doesn't get hot. Don't try to make this sauce in a mason jar. Mason jars are not microwave-safe and get super hot.
- Be sure to remove the sugar solution from the microwave right when it turns a pale amber as it will continue to cook for a few more minutes and turn deeper amber.
- This caramel sauce will thicken when chilled. To thin out just re-warm for 30-40 seconds in the microwave. Be sure you do it in a microwave-safe container!
- If you like a really thick caramel sauce, just give it another minute or two in the microwave after it's finished.
- Did the sauce get too thick? Just add a little extra cream and stir well.
- This sauce will keep well for several weeks in the refrigerator.
Thought for the day:
Jesus Christ is the same
yesterday and today
and forever.
Hebrew 13:8
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Decadently delicious, old fashioned caramel sauce made with an easy, new-fangled method!
- 1 cup sugar
- 2 tablespoons corn syrup
- 2 tablespoons water
- ½ cup heavy cream
- 2 tablespoons of butter
- 1 teaspoon vanilla
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Stir the sugar, corn syrup and water together in a 3-4 cup microwave-safe measuring cup or glass bowl.
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Microwave on high (full) power until the mixture is just beginning to brown, 4 to 8 minutes (depending on the strength of your microwave. Check at 4 minutes and every 15-30 seconds after.).
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Remove the caramel from the microwave and set aside for 5 minutes or until it darkens to a rich honey brown.
-
Carefully, add heavy cream (the mixture will be hot). If you end up with any lumps of caramel, just return the sauce to the microwave for 30 seconds and stir well again. Repeat as needed.
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Add butter and vanilla. Whisk ingredients together till smooth. The mixture will thicken a bit as it cools.
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If not using right away, transfer to a jar with a tight-fitting lid and store in the refrigerator. Warm slightly in the microwave before serving.
Adapted from Cook's Illustrated.
This recipe was originally published in August of 2016 but had gotten buried in the deep, dark Café archives. We've updated things, spiffed it up a bit and have re-published this delicious recipe for your culinary enjoyment!
Jessica says
This is a terrific adaptation. And you are sooooo right about checking frequently after 4 minutes! I looked at the original CI recipe and decided to boldly start with 5 minutes. WRONG! It was light amber at that point, and as it sat, it was getting darker and darker so quickly that I rushed in with the cream to stop the cooking. I wasn't fast enough, so it's darker than I would like, but I will 100% try this again, and stop when I see the slightest color beginning to form. I love, love, love how easy this is in the microwave! I made it in the medium deep Anyday dish.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Jessica! So glad you enjoyed this 🙂
Rachel says
Please send Printable labels. Thank you 😀
Chris Scheuer says
Hi Rachel, we do not have a label for this recipe at this time.
Rhonda Jurgens says
Good Morning! This caramel sauce is so good. If you have a label, would you be kind enough to send it to me? Thank you so much! I love each and every one of your recipes and tell all my friends about you. May God bless you!
Chris Scheuer says
Thanks, Rhonda! We do not have a label for this recipe at this time.
Sherry says
Hi Chris
If I don't have the heavy cream what would be a good substitute? I look forward to your answer, I am so eager to try this🙂
Thanks #o much
Sherry
Chris Scheuer says
Hi Sherry, I haven't tested this recipe with anything besides heavy cream. Half and half might work but the sauce will be thinner.
Adrienne says
Just made this for a very late night pregnancy craving - it was incredibly easy and came out perfectly. Why would you ever use the tedious stovetop method when you have this one?! I served this caramel over a waffle with vanilla ice cream and some rainbow sprinkles. Really hit the spot - the whole family ended up partaking in the late night craving activity (ha) and they couldn’t stop raving about this sauce! We have already dreamed up a few ways to include this in our breakfast menu for tomorrow. Thanks & cheers!
Chris Scheuer says
Ha! I love it, Adrienne! Thanks so much letting us know 🙂
Pat says
This recipe is correctly named, Ridiculously Easy! I’ve never had luck making stovetop caramel so the microwave method caught my attention. I’ve made it twice, the first time with whipping cream and then with evaporated milk. They both were delicious and but the cream was outstanding in taste and had a smoother consistency. One I am gifting and the other the family will enjoy. I’m also looking forward to making the Caramel Apple Cake recipe on your website.
Chris Scheuer says
Awesome! Thanks so much for letting us know, Pat!
Tommie says
My daughter-in-law and I made homemade caramel sauce for Thanksgiving for an apple pie bar dessert. While it was delicious, it took both of us taking turns stirring to get it done. I tried to make a batch by myself after they left and it was a major flop! I just made your microwave version and it was so easy and turned out almost perfect. It was totally my fault, I should have stopped at 5 minutes instead of 5 1/2 minutes. We will definitely still eat it. LOL I did add 1 teaspoon of salt to make it a "salted caramel" sauce. I can't wait to make it with her at Christmas!
Mary Catharie Patten says
I forgot to leave a rating for this wonderful sauce which i make frequently. I am going to give some away foe gifts this season. Can you email me the pdf for labels please. Thank you and stay safe. Happy holidays.
Chris Scheuer says
I'm glad you enjoyed this sauce, Mary Catherine! Unfortunately, we do not have a label for this one.
M says
What can I substitute for the corn syrup? I live in the UK and it's just not something we have here. Will glycerin work? Glucose syrup? Golden syrup? Thanks, M
Chris Scheuer says
Hi, glucose syrup or golden syrup will also work!
Lynn says
I use Agave syrup…just happened to have it and didn’t want to have to go to store to buy a bottle of corn syrup just for 2 TBS. Agave works just great…and I’m sure anything similar would do the trick as well!
Chris Scheuer says
Thanks for sharing your results, Lynn.
mrs jean blasdell says
just made your microwave method after 3 attempts at the stove top method ,fantastic no problems at all ,i will cook the mix a little darker next time ,must invest in a pyrex jug in future , thanks you saved my bacon LOL
Chris Scheuer says
Awesome, Jean! Thanks for sharing your results!
Janet Brown says
WONDERFUL !!! Made this today for my son for Father's Day and getting ready to make the "Best Ever Hot Fudge Sauce"!
Thanks for all of the wonderful recipes! I've made several and receive rave reviews each time! Keep up the good work!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Janet!
Melissa says
I have made caramel successfully on the stove top before, but I was intrigued by this microwave shortcut method. I followed the recipe and the method to the letter, but it was a complete fail for me. Before heating, the mixture wouldn’t fully combine into a smooth, homogeneous solution, as the liquid to sugar ratio isn’t high enough, so it was a bit of a clumpy mess of dry and wet sugar in the Pyrex bowl. I put it in the microwave and proceeded regardless, watching it constantly. When it began to turn light amber and I removed it, I could see that there was a thick layer of hardened, crystallized sugar around the sides and bottom of the bowl. I let it cool for 5 minutes and even before adding the cream I had warmed, the caramel had already started to form a thin crust over the top. I stirred in the warm cream and tried more heating and stirring, but there was no saving it. I tried again, starting with clean implements, and the result was only marginally better. I wish I knew what was causing the mixture to harden and become brittle around the sides and bottom of the bowl. It’s a huge pain to clean up!
Chris Scheuer says
Hi Melissa, so sorry you had trouble with this. It’s hard to say what went wrong without having been right there in the kitchen with you. I’ve made this so many times with any issues. I am out of town right now but will try to troubleshoot this recipe when I get back home.
Roxanne says
well, mine seized up, but most was salvaged. however, checked Cooks Illustrated and it said cream shoulder hot? will try that when I make again! otherwise, was delish!
Chris Scheuer says
Hi Roxanne, I've never warmed the cream but you could try that. I've found that if the caramel hardens a bit when I add the cream, I just microwave it for a couple of 15 seconds stints and it will melt and get smooth.
Suzanne says
Hi Chris, I am fairly new to your blog and am loving it. As I am in Australia, is there any easy way of converting American measurements into Australian measurements? I have only recently found out that your tablespoon, dessertspoon and teaspoon measurements are different to ours which may explain some of my failures. Wishing you a very happy 2021.
Valerie says
I forgot to rate this recipe:
5 Stars hands down!
Chris Scheuer says
🥰
Valerie says
Hi,
After one failed attempt (all my fault), this Caramel Sauce is phenomenal! I did substitute 1/8 teaspoon of Caramel flavoring in place of the Vanilla and I tell you, it took it over the top! I can’t eat Vanilla so that’s the reason for the substitute. This is now my GO TO RECIPE! I’ve wanted an easy Caramel Sauce and have finally found it! THANK YOU SO VERY MUCH for such a “real” Caramel Sauce Recipe! And I LOVE the Scripture! May The Lord richly bless you!
Valerie
Chris Scheuer says
Thanks so much, Valerie 💕 I'm so happy you have enjoyed this recipe and really appreciate you taking the time to leave a review!
Carol Manning says
Delicious! However, I made quite the mess in making it. It was so hot that even after a 10 minute rest, the cream created a lot of steam and also lots of clumps. Trying to stir the clumps out just resulted in clumps in the fork I was stirring with. In putting it back in the microwave for another 5 minutes, it boiled over all over the plate (fortunately I had a plate under it). In moving it out of the microwave, I dropped some drops on the floor which I promptly stepped in. So, then I had to clean the microwave, the floor, my shoes and the mason jar that I was making it in. It would have made a funny movie! I'll make it again as it is delicious. Next time I'll maybe cook with level 7 -8 microwave or perhaps wait longer than 10 minutes before add the cream. Your thoughts?
Chris Scheuer says
Yikes! I'm so sorry you had so many problems with this sauce, Carol!
I think the issue was using a mason jar to make the sauce. I recommend using a microwave-safe bowl to make this. Mason jars are not microwave-safe to cook in as they get super hot and can actually break in the microwave.
If you have a pyrex glass bowl with a handle that is the best thing as the handle does not get hot so it's easy to remove.
There is usually lots of steam when you add the cream and some clumping with this recipe but the clumping can usually be stirred away. If not, a minute or two in the microwave should take care of it nicely.
I would definitely keep the power level at full power. Using a larger microwave-safe bowl will alleviate the problems.
Again, I'm so sorry you had trouble with this recipe!
Millie Law says
Hi Chris, this sauce sounds like it would make great gifts. Do you know of containers appropriate for that purpose?
Thanks very much,
Millie
Chris Scheuer says
Hi Millie, I think that's a wonderful idea. Either these jars: https://amzn.to/3lvi7wy
or these: https://amzn.to/3gAgiuJ
would be great.
Oh, and I just saw these too: https://amzn.to/2ENSbeI
Donna Vaughn says
I just made the caramel sauce and it’s delicious! So easy!
One question - I had sugar on the edge of the sauce that crystallized so I had a hard time getting it to incorporate. Anything different I should do next time? I think my microwave is slow so wondering if that affected it. I just left some of the undissolved sugar crystals out so it turned out fine.
Chris Scheuer says
Hi Donna, Try stirring it with a rubber spatula and then scrape down the sides before microwaving.
Leslie says
Hi Chris. I love your microwave lemon curd so I am excited to try this microwave caramel sauce.
One question. Can you double the recipe?
Thanks. 🙂
Chris Scheuer says
Hi Leslie, you can double this caramel sauce recipe. It may take a few extra minutes though to get to the right color.
Leslie says
Merry Christmas Chris.
I finally got around to making this and what a fantastic recipe!
I found if I heated the cream and added it gradually that I did not have any issues with lumps or the mixture seizing.
I also used white or clear corn syrup as it seems less sweet.
I will never go back to the stovetop method.
Thanks again. 🙂
Chris Scheuer says
Thanks, Leslie!
Michelle says
So quick and delicious! I've made this twice, both times with excellent results.
Chris Scheuer says
Thanks, Michelle! I love to keep a jar of this sauce stashed away in my fridge!
Bianca says
Hi Chris,
Can this caramel sauce be made on stovetop?
Chris Scheuer says
Hi Bianca, yes, that is the traditional way of making it. I can definitely be made on the stovetop!
Deanna says
Salted or unsalted butter? Thanks! Gathering my shopping list to make this, this week! =)
Chris Scheuer says
Hi Deanna, Good question! I always use salted butter. I know that there's quite a following in the culinary world for unsalted butter but I've found that I'm with Christopher Kimbal in this article: https://www.facebook.com/cpkmilkstreet/posts/milk-street-qa-salted-vs-unsalted-butterour-fan-dorothy-goldie-asks-us-is-unsalt/1881169672116091/
Janet says
Would this recipe to ok to use to dip apples or pretzels
Chris Scheuer says
Hi Janet, this sauce will not harden. It's meant to be a dessert sauce so I wouldn't use it for apples or pretzels.
Lynn says
I make this sauce for the sole purpose of dipping apples! I don’t know why you wouldn’t use it for this. Except for when your Grandkids eat it - can be a mess lifting it to their mouths! We use it for dipping apple slices all the time. Maybe not recommended for taffy apples?