Introduction: Microwave Caramel Sauce
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
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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
1 Person Made This Project!
- slu6alka made it!