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Close-up of caramel sauce being poured into a glass jar. The smooth, rich caramel forms swirls as it flows, with some drips running down the side of the jar, creating a glossy and appetizing texture.

Easy Caramel Sauce Made In The Microwave

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Discover how to make easy caramel sauce in the microwave! With a few ingredients and minutes, create a warm, gooey caramel perfect for desserts like ice cream and brownies.
Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose
Keyword microwave, quick, sweet
Prep Time 5 minutes
Cook Time 9 minutes
Additional Time 10 minutes
Total Time 24 minutes
Servings 16 tablespoons
Calories 101
Author Gina Dickson

Ingredients

  • 1 cup granulated sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons water
  • 1/2 cup heavy cream room temperature
  • 3 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Instructions

Prepare the Sugar Mixture:

  • In a microwave-safe glass measuring cup or medium bowl (at least 4 cups capacity), combine the sugar, corn syrup, and water. Stir until the sugar starts to dissolve.
    1 cup granulated sugar, 2 tablespoons corn syrup, 3 tablespoons water

Cook the Mixture:

  • Microwave on high for 6–9 minutes. Stir once at the 3-minute mark. The mixture is ready when it turns a light yellow color.
    A glass measuring cup filled with a light yellow liquid sits on a marble surface. Next to it, a black and white striped cloth is partially visible.

Let It Darken:

  • Leave the mixture in the microwave (door closed) for about 5 minutes. During this time, it will darken to a golden amber color. Do not stir while it sits.
    A glass measuring cup filled with orange liquid sits on a white countertop. A striped cloth is partially visible on the left. The liquid is measured in cups and milliliters, visible through the transparent sides of the cup.

Add the Cream (Carefully!):

  • Gradually stir in the room-temperature heavy cream. Be careful, as the mixture will bubble and steam vigorously.
    1/2 cup heavy cream

Incorporate Butter and Flavorings:

  • Add the butter, vanilla extract, and sea salt. Stir until smooth and fully combined.
    3 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon sea salt
    A glass measuring cup filled with a light brown, frothy liquid sits on a white surface, next to a striped cloth. The measuring cup has volume markings visible on its side.

Serve or Store:

  • Use the caramel immediately, or let it cool completely before transferring to a jar. Store in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop if needed.

Notes

Gina's Tips For Recipe Sucess
  • Start with Room Temperature Ingredients: Softened cream and butter blend effortlessly into caramel, ensuring a silky texture without any clumping. A pinch of sea salt? It’s the magic touch that perfectly balances the sweetness.
  • Choose the Right Container: Stick to microwave-safe glass or ceramic dishes for safety and even heating. (Metal is a no-go—it’s spark central!)
  • Let It Stand: After cooking, give your dish a minute to rest. This allows the heat to be distributed evenly and ensures perfectly cooked results.
  • Handle with Care: Glass gets hot—really hot! Keep oven mitts or a sturdy towel handy to protect your hands. (Your fingers will thank you!)

Nutrition

Serving: 1tablespoon | Calories: 101kcal | Carbohydrates: 15g | Protein: 0.2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 8mg | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.01mg
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