10-Minute Microwave Salted Caramel Sauce
If you have a microwave, you can make a decadent caramel sauce in 10 minutes. No candy thermometer required for this easy 10-Minute Microwave Salted Caramel Sauce!
No candy thermometer needed for this easy 10-Minute Microwave Salted Caramel Sauce. Made with sugar cane syrup instead of corn syrup, it’s perfect on top of ice cream sundaes and more.
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My caramel mania culminated in a life changing discovery last week. As much as I now adore making caramel candies, the process of making a caramel sauce has been a bumpy road. There have been, I admit, some disasters scattered here and there amid the proud successes. So when I stumbled upon the concept of making caramel sauce in the microwave in virtually half the time, I knew I had to try it!
Let’s keep this short and sweet: if you have a microwave, you can make a decadent caramel sauce in 10 minutes. No need to dig out the candy thermometer from your drawer of messy kitchen tools. No need to worry if your saucepan is squeaky clean. No need to decide: am I going to use the dry or wet method? It’s so simple, I am tempted to never go back to the traditional method again!
I happened upon the microwave method when I was reading The Kitchn, who prompted me over to Ali from Gimme Some Oven. I tried her recipe immediately. Ali’s directions were seamless, ushering me to an aha moment that will forever change the way I think about both microwaves and caramel.
Spooned over a brownie sundae, the result was simply amazing. The only thing I tweaked in the sauce was swapping out corn syrup for sugar cane syrup and by adding a good smidge of fleur de sel, for that salty sweet taste I adore. Other than that, all I can say is that this Microwave Salted Caramel Sauce is so simple, it almost seems like magic.
What Is Sugar Cane Syrup?
Rather than using corn syrup in this caramel sauce, I opted to use sugar cane syrup (I used Lyle’s Golden Syrup). As the description for Lyle’s syrup notes, this syrup is made “by the evaporation of cane sugar juice”. It’s a thick golden syrup that adds flavor, not just sweetness. While corn syrup can leave recipes sometimes feeling overwhelmingly sweet, this syrup is more lightly sweet and works well in a number of dishes.
More Dessert Recipes to Try
Cassava Pumpkin Pie with Graham Cracker Crust
Pumpkin Spice Buttermilk Bundt Cake
Double Dipped Chocolate Caramel Apples
Cranberry Sauce Slab Pie
Five-Spice Chocolate Tea Bread
10-Minute Microwave Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 2 tablespoons sugar cane syrup
- 2 tablespoons water
- 1/4 teaspoon lemon juice
- 1/2 cup heavy cream heated
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter softened
- 1 teaspoon salt ideally fleur de sel
Instructions
- In a measuring cup or small microwavable bowl, whisk together the sugar, sugar cane syrup, water and lemon juice. Place in the microwave and cook on high for about 5 minutes, or until the liquid turns a light golden color. Take care not too over cook as it can quickly overcook and burn.
- Remove the syrup from the microwave and place it on a stable surface such as a kitchen towel. Let it sit for 3-5 minutes; the color will deepen to a rich shade of amber as it rests.
- Whisk in 1 tablespoon of the heavy cream, stirring continuously as it froths. Continue to slowly add the heavy cream in a very slow stream, whisking all the while, until all the heavy cream has been incorporated. Finally, stir in the vanilla, butter and salt.
- Allow the caramel sauce to rest to thicken to your desired consistency. If not using immediately, store in a glass jar in the refrigerator. You can reheat it in the microwave oven in 20 second increments before using again. The caramel sauce should keep for about 2 weeks.
Just wanted to let you know, I made this last night for a family dinner with my daughter and her family. They all LOVED it. It was a winner!! Thanks for the recipes. I didn’t think there was a brownie recipe that could beat out our home favorite, but your brownie recipe is very, very, very close! Highly recommend this wonderful dessert.
Bonny, I’m SO glad! That means so much – I’m really pleased your daughter and her family all loved it! Thank you!
Caramel can be finicky – it certainly looks as though you’ve perfected the art of caramel sauce making!
Finicky is right! This method, though, has been fantastic!
Hi! I’d love to try your recipe! but I do not know what the “sugar cane syrup” is! I am from Italy, I do not think we have such a product for sale; may I do it myself?
Thanks a lot :)
Hi Letizia, in the recipe, I include links to the product I use (it is from England, so perhaps they import it in Italy?) called Lyle’s Golden Syrup but you can also make it at home with this recipe: http://www.thekitchn.com/pantry-staples-diy-cane-sugar-131934. (And you can also use corn syrup. I just opt for the sugar cane syrup because it is a less processed product.)
Hope that helps, good luck!
sounds easy and delish!
Thanks, Dina, it truly is!
You’re making me wish I had a microwave! :)
Aw, well there’s always the traditional method which is rewarding :) I nearly got rid of my microwave, between you and me, but I think I’ll keep it now.
Hi
Thank you so much I will try this right away, I am a vivid baker but afraid of certain methods making caramel was first on that list. You just made it so easy!
I will certainly let you know the result.
Thanks
Meral
Hope you love it, Meral!
Your pictures are gorgeous! On the first one I’m sitting here thinking “how did she get that caramel into a glass container without having it all over the sides? and how did she get that perfect clean portion on the spoon?” Very impressive post :)
Why thank you, Katy :) I will say, it took a lot of care to pour the caramel neatly into the jar (though if you look closely, you’ll notice some drips!).
That looks divine, Liren! Since I am huge salted caramel lover, I am just drooling over your pictures. Great post!!!
Thank you, thank you, Sandra!
Oh dear! I wish you hadn’t posted this! I can now see myself putting on at least half a stone over the next few weeks!
I understand! Believe me, I’ve been clocking in more time at the gym because of this caramel obsession ;)
Only 10 minutes to caramel sauce?! You are trouble, my dear ;). Love that last shot of the sundae!
I promise it’s a good trouble :) Thanks, Laura!
This ‘magical’ caramel sauce is a must try Liren ;) Love the photos- everything looks so good!
Definitely a must try, and a time saver, Patty :)
I too am a caramel fanatic! Ali has some great recipes and simple too. I typically cook over the stove but will have to try this one. Love the photo with the caramel dripping all over the plate – stunning!
Thank you, Lisa! This is perfect in a pinch (like when you’re ready to chow down on a sundae and don’t want to be bothered with the stove method!) :)
That brownie sundae looks amazing!!! Cheers to quick and easy caramel!
I can’t thank you enough, Ali, this is simply amazing. My whole family thanks you! ;)
The caramel sauce looks wonderfully caramely and gooey….perfect – got to try it, like today! What is the cake base you show? That whole dessert looks amazing!
Oh you must, I hope you like it! And the base is actually a brownie cupcake, made with my K.I.S.S. Brownie recipe, you can find the recipe here:
http://kitchenconfidante.com/simple-sundays-k-i-s-s-brownies-recipe
Both are simple and delicious! Enjoy!
Oh my gosh, this looks like pure ooey gooey wonderfulness!!!
You said it! I’m in love with this caramel sauce, I can’t even tell you.
This looks luscious !!! Love the simplicity !
Indeed, it’s both simple and luscious :)
Oh yes! I have been interested in making caramel sauce recently (despite my need to stay away from sweets for a while)! Might have to give your recipe a try first!
This is a great way to dip your toe into the caramel pool for sure, Brian!