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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.
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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!
Marvina Colvin says
Could this sauce be used for filling chocolate for caramels. I’m looking for more of an ooze than a set caramel. Thank you
Chris Scheuer says
Hi Marvina, I haven't tried this sauce as a filling for caramels. It's pretty loose. If you cook it longer it will become thicker but I you'd have to experiment regarding the time.
Terry says
Is there a chocolate version of this? I need something that won’t freeze hard on an ice cream cake.
Molly Katherine Cornett says
This was a really good recipe, I only have two comments:
1) If you don’t think things through, like me, please know that if you want to make a half recipe, half the time it calls for in the recipe, or it will be a burned rock of sugar impossible to handle any way other than dissolving it in the sink 😂
2) It’s a little hard to get the hang of exactly what shade is “light amber”, but after a while you will get the hang of it and it will be so worth it. But if any of you have a picture of that shade, please post it 😉
Chris Scheuer says
Thanks for your great review, Molly! I'm sure it will be very helpful for other readers. I will try to post a picture of "light amber" next time I make this sauce!
melange says
I’ve made this several times, always successfully so far! I take it out of the microwave shortly after it starts to turn color, or “Coors Light” amber: http://www.drinksindustryireland.ie/wp-content/uploads/2015/08/Coorslight_Hero_Glass_2015_frontlow.jpg
Sandra Garth says
It looks like the perfect poring consistency and I'd love this over a warm from the oven bundt cake.
Victoria Schwalbe says
I've made caramel sauce for years, and have had it become a crystallized mess. I tried this method and it was so so easy and perfect. We had guests for a very casual supper and served this lovely sauce with ice cream and roasted pecans. So great. Easy to elevate the simplest of desserts into company worthy fate in no time. Thanks for yet another perfect recipe.
Katherine | Omnivore's Cookbook says
This is amazing! And vanilla ice cream will be my 1st pick too in trying this recipe out!
Christine says
This looks delicious Chris. Do you have any suggestions as to how to thicken it so I can use it as a filling for macarons? Thanks
Chris Scheuer says
Hi Christine,
The less cream you use, the thicker it will be. I would try half the amount of cream and see how that goes.
Robyn @ Simply Fresh Dinners says
Well, it can't get any easier than that! I haven't had caramel sauce on ice cream in ages but it was my favourite as a kid. My nephews are coming over next week - treat time!
Ruth says
The caramel sauce looks amazing, but I would love to know where you purchased those cute blue/white spoons? Paris? London? We are heading to Europe in a few weeks and would love to know the names of some stores where we could buy similar ones.
Chris Scheuer says
Hello Ruth! How exciting that you're heading to Europe! You made a good guess when you said Paris. There is a charming little shop in Paris where I purchased those spoons and the bowls as well. It's called Sabre and here is a link so you can find it: http://www.sabre.fr/?___store=sabre_fr_english&___from_store=sabre_fr_english
One problem though - be prepared to loose all sense of reason in this store. It is small but filled with the most fun and beautiful dishes, bowls, silverware, glassware... oh my! There is also an amazing restaurant just a stone's throw away (that is if you're a better thrower than I am) called Le Comptoir du Relais, they're both in the charming Saint-Germain neighborhood. If you decide to go to the restaurant, make a reservation as far ahead as possible as it's really hard to get one! I've heard that if you stay at the Hôtel Relais, which is right next door (and very beautiful) you automatically get a reservation.
Ruth says
Thank you so much for all the helpful info! I have really enjoyed all the pictures you've posted from your trips to both London and France - very inspiring.
Debra Eliotseats says
It certainly looks (and I'm sure tastes) like the real deal, Chris.
Anne@ASaladForAllSeasons says
This looks pretty amazing, Chris! I cannot wait to give it a try. I'm ready for fall. And though I know you are pouring this over ice cream, I am envisioning all the fall recipes I can use this for. Such a perfect color and consistency. Thanks for the tip about pulling it out of the microwave a bit early. (I'm the queen of microwave disasters!)
Liz says
I've been making this for years and I concur! It's fabulous. In fact, I'm making some tomorrow to pour over apple cake for a dinner party. Hope you're having a terrific weekend!!!
Jennifer @ Seasons and Suppers says
This is just so brilliant! I can't wait to try this method especially as we head in to Fall baking season 🙂
Cathleen @ A Taste of Madness says
Okay, I am definitely making this!! This looks perfect! I have always wanted to try making caramel sauce because it is one of my favourite things EVER!
mary H hirsch says
I already have every single ingredients on hand so will be making this just to see if it works. Magic, maybe?
Chris Scheuer says
Let us know how you like it Mary 🙂
cheri says
Every time I make caramel sauce the first batch never turns out, every single time. This looks like a quick and easy method. Thanks Chris!!
Chris Scheuer says
I've had similar problems Cheri - but not with this technique. It's pretty amazing!
Tricia @ Saving room for dessert says
This is a great recipe Chris! I love Cook's Illustrated too and Cook's Country. The color in this caramel is perfect and the consistency looks fantastic. You knocked this one out of the park!
Chris Scheuer says
Thanks Tricia. You usually can't go wrong with Cook's Illustrated!
Ginny Hartzler says
The color really looks like fall! i love Cooks Illustrated, and America's Test Kitchen. Chris Kimball has left and has started the Milk Kitchen. Now my mouth is watering and I want a sundae!
Chris Scheuer says
Wow Ginny! I didn't know that about him!
Laura | Tutti Dolci says
This looks dangerously delicious, Chris! Can't wait to give this a try!
Chris Scheuer says
Thanks Laura!
Monique says
I make butter brickle w/ bought caramel sauce..this will be the sauce next time I make it!
Chris Scheuer says
Ohhh! That sounds so good Monique!
Susan says
Even though I'm still having difficulty typing at any great length with my broken wrist, I just had to stop in and say how delicious this sounds! My husband loves caramel sauce and I can't wait to make this for him before summer is over, hopefully! Pinning!
Chris Scheuer says
I think both of you will love it Susan. Hope you heal up quickly! We use our wrists for so many cooking and baking-related things, don't we?
Jenna says
uh oh, this looks dangerously tempting! Question, do you store it in the fridge, and if so can you microwave it again before serving? Thanks Chris-
Chris Scheuer says
Hi Jenna, thats a great question, thanks for asking. I do store it in the fridge and warm it slightly before serving. I amended the recipe to include those instructions. Thanks!
Vicki Bensinger says
I love caramels so caramel sauce is heavenly to me. This looks too simple to be true. I can't wait to try it - oh the dishes I can slather it on are endless!
Chris Scheuer says
I know Vicki! My creative cook mind goes wild with the possibilities!
sue|theviewfromgreatisland says
This is almost too easy, Chris, I think I might find myself drizzling it over everything! Love those luscious pour shots 🙂
Chris Scheuer says
Thanks Sue! Scott's been working on those; they're a lot of fun!
Angie@Angie's Recipes says
Can't wait to give it a try too! The end result looks so good, Chris.
Chris Scheuer says
It's delicious Angie! Hope you like it.