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Decadent Microwave Caramel Sauce

In less than 10 minutes, you’ll have a luscious caramel topping that is ideal for drizzling over ice cream or gifting during the holidays! It’s practically foolproof, irresistibly delicious, and so easy to make!

Why You Must Make This Caramel Sauce

Are you one of those people who finds homemade caramel intimidating? Worry no more! This microwave version is here to save the day. It’s a game-changer for anyone who loves the sweet, buttery delight of caramel but shies away from traditional methods.

Once you’ve made it a couple of times, you’ll feel like a pro, and you won’t even need a candy thermometer!
I’ve experimented with various caramel recipes over the years, some of which were total disasters. But this microwave caramel sauce is my go-to whenever I need a guaranteed success!
And did I mention it tastes absolutely divine?

Ingredient Notes

This recipe calls for just a handful of ingredients. Choosing high-quality items will elevate your caramel sauce to an entirely new level.

Corn Syrup: I recommend using Karo brand for the best results.
Freshly Squeezed Lemon Juice: Always go for fresh! Bottled lemon juice just doesn’t have the same vibrant flavor.
Heavy Cream: Use a cream with at least 36% butterfat for a rich, creamy texture.
Butter: Both salted and unsalted butter work fine, but I prefer salted for an enhanced flavor.
Vanilla: Stick with real vanilla extract; imitation just won’t do!

Expert Tips

This recipe is simple, but here are some expert tips to ensure your microwave caramel sauce turns out perfectly every time:

Pro Tip: Every microwave heats differently, so your first batch might take a bit of experimentation to get the timing just right.
Combine sugar, corn syrup, water, and a touch of lemon juice in a clear 2-cup Pyrex measuring cup. Microwave on high until you see it starting to take on a very pale amber color – that’s your cue!
Pro Tip: Use a clear cup so you can monitor the color change as it heats up.
Warning: The mixture will keep cooking even after you take it out, so don’t let it get too dark. If it turns too deep a shade, you’ll end up with burnt caramel.
In my experience, my old microwave reached the perfect shade at about 4 minutes, while my newer model takes just over 5 minutes. Keep track of your timing for future batches!

How to Make This Caramel Sauce Recipe

Whisk together the sugar, corn syrup, water, and fresh lemon juice in a 2-cup Pyrex measuring cup.
Microwave the mixture until it begins to change color to a pale amber, approximately 4-5 minutes, while keeping a watchful eye on it.
Once it reaches the desired hue, carefully remove it from the microwave to continue bubbling and darkening to a deeper caramel color.
Slowly add the hot heavy cream a tablespoon at a time, stirring as you go. Be cautious, as it may bubble quite vigorously!
Finally, stir in the butter and vanilla until fully incorporated.

Frequently Asked Questions

How Should You Store Caramel Sauce?

While you can keep caramel sauce at room temperature for a day or so, it’s best to refrigerate it in an airtight container. Properly stored, it can last up to a month. To use, gently reheat in the microwave until it reaches your desired pouring consistency.

Can You Freeze Caramel Sauce?

Absolutely! Caramel sauce freezes well. Just be sure to leave room for expansion in your container and use an airtight option. It’s ideal to avoid freezing in glass containers due to the risk of breakage. It should be fine for at least 3 months in the freezer.

How Do You Make Salted Caramel Sauce?

To create a delicious salted caramel, stir in ¼ teaspoon of salt into the warm caramel sauce after it’s finished. Taste and adjust, adding more salt if needed. Generally, you’ll end up using between ¼ to ½ teaspoon of salt per batch for that perfect balance!