Microwave Caramel Sauce




Posted in FoodDessert

Introduction: Microwave Caramel Sauce

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

I found this microwave caramel sauce on Pinterest and though it might be too good to be true. Thankfully, I was wrong. ;)

Technically, this microwave sauce is more of a butterscotch because we're using brown sugar instead of white! But it will fulfill your caramel cravings. It's great with fresh apples, ice cream or even as a topping for fancy coffee drinks. :D

Step 1: Ingredients + Tools


  • 4 tablespoons salted butter, melted (or unsalted butter + an extra 1/4 teaspoon salt)
  • 1/2 cup heavy cream
  • 1 cup brown sugar (can be light or dark - lightly pack it in the cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

If you're not fond of salted caramel, you may want to stick to 1/2 teaspoon salt or less. If you'd think you'd like it to be saltier, wait to taste it at the end before adding in more.


  • 4 cup+ microwave safe glass measuring cup
  • a whisk
  • jar/bowl for storage

Step 2: Combine Everything But the Salt and Vanilla

In the large measuring cup, combine the brown sugar, melted butter and cream. Whisk this mixture well until it's nice and smooth.

Step 3: Microwaving the Caramel

Microwave the mixture for two minutes on regular power.

Once it's done, it will look very bubbly. Mix the caramel with your whisk until it looks really smooth.

Once you've mixed it up, put it in the microwave for another two minutes at regular power.

Step 4: Add in the Vanilla and Salt

After you take it out of the microwave the second time, add in the vanilla and salt and whisk it until it's nice and smooth and a uniform color - probably 30 seconds to a minute.

You want to do this immediately so it all comes together well.

At this point, you can taste it and decide if you want to add more salt or vanilla! If you do, microwave it for another 30-45 seconds after adding the salt or vanilla so you can mix it in properly.

Step 5: Storing the Caramel Sauce

I like to pour this caramel sauce into a glass jar so it's easier to reheat - canning jars are best because they can deal with extreme changes in temperature. The caramel sauce may look like it's separated, but when you heat it up it will be fine again. :)

When you take it out of the fridge, you should heat it in the microwave for 30 seconds at a time and stir after every cycle. Keep that up until it's nice and fluid again.

This caramel sauce should be good for a couple weeks refrigerated, but I doubt it will last that long. :D



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is there an alternative to heavy cream?

Is it healthy?

I'm on a diet at the moment, and I'm not allowed to eat anything unhealthy...

3 replies

You can't be serious with that question, right?

I was probably sleep-deprived when I asked that question

I tend to be sleep-deprived alot...

Why not try Greek Yog. ? It contains no fat and is thick and creamy.

You may be able to, but I think the consistency will be much more runny!

Is there an alternative to heavy cream for people who can't eat dairy?

3 replies

Try Coconut Cream/Milk.

You can use non-dairy creamer in place of it, but I didn't like the taste of it. You may be able to find one that works, though!

I also should not be eating dairy, but the internet loves sweets so I always find myself cooking with lots of dairy and eating through the pain. ;)

You could make snickers bars or something with this

1 reply

you sir are a genius

Loved it! Thanks.

Thanks for the yummy recipe!

Mother of all sweets.. this looks amazing. And made in a microwave? I wouldn't guess it if you didn't say. What if you add peanuts?

A jar for storage? What storage? This gorgeous stuff will be gone as soon as it's cool enough to not scald my tongue! Thank you.

I think I will serve this with... more of that sauce!

You're Evil...Pure Evil

I don't know whether I love you or hate you! :-) Caramel is the best...well...second to chocolate. Thank you for sharing!