Caramel Sauce
This post may contain affiliate links. Read my full disclosure policy. A foolproof microwave caramel sauce? Yes! Say goodbye to your candy thermometer and hello to a luscious, buttery sauce that’s a breeze to make. This caramel sauce recipe is a game-changer, especially for those who dread the precision and patience traditional caramel recipes demand. That’s right—no more candy thermometers or nerve-wracking moments over a hot stove! Adapted from Cook’s Illustrated, this caramel sauce comes together in less than 10 minutes in the microwave. It’s so simple and foolproof, you’ll wonder why you ever made caramel any other way. Drizzle it over vanilla ice cream or hot fudge sundaes, swirl it into brownies, use it as a dip for fresh fruit, biscotti, or stir it into your morning coffee for a decadent treat. Step-By-Step Instructions Stir the sugar, corn syrup, water, and lemon juice together in a 500-ml microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It’s fine to stop and open the microwave to check often; just don’t let it get too dark or it will burn. Let the caramel sit for 5 minutes, or until it turns a rich amber color. (If after five minutes, it’s not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.) In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won’t overflow. After you’ve added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge; it reheats beautifully in the microwave. You May Also Like RecipeComments (13)Add Comment Recipe Comments (13) Add Comment Ingredients 1 cup sugar 2 tablespoons light corn syrup 2 tablespoons water ⅛ teaspoon lemon juice ½ cup heavy cream, plus more if necessary 1 tablespoon unsalted butter Generous pinch salt 1 cup sugar 2 tablespoons light corn syrup 2 tablespoons water ⅛ teaspoon lemon juice ½ cup heavy cream, plus more if necessary 1 tablespoon unsalted butter Generous pinch salt Instructions Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit until it turns a rich amber color, about 5 minutes. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again.) In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate, then add the butter and salt. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge. Make-Ahead Instructions: The caramel can be refrigerated in a jar or airtight container for up to a week. The sauce will stiffen in the fridge so should be warmed up in the microwave before serving. To reheat, microwave the caramel sauce on medium power for 10 to 15 seconds at a time, stirring after each interval, until the sauce reaches the desired consistency. If it's too thick, add a bit more heavy cream to thin it out. Be sure not to overheat. Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit until it turns a rich amber color, about 5 minutes. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again.) In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate, then add the butter and salt. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge. Make-Ahead Instructions: The caramel can be refrigerated in a jar or airtight container for up to a week. The sauce will stiffen in the fridge so should be warmed up in the microwave before serving. To reheat, microwave the caramel sauce on medium power for 10 to 15 seconds at a time, stirring after each interval, until the sauce reaches the desired consistency. If it's too thick, add a bit more heavy cream to thin it out. Be sure not to overheat. Nutrition Information Powered by Per serving (10 servings) Serving size: approximately 2 tablespoons Calories: 140 Fat: 5 g Saturated fat: 3 g Carbohydrates: 24 g Sugar: 24 g Fiber: 0 g Protein: 0 g Sodium: 6 mg Cholesterol: 17 mg Per serving (10 servings) Serving size: approximately 2 tablespoons Calories: 140 Fat: 5 g Saturated fat: 3 g Carbohydrates: 24 g Sugar: 24 g Fiber: 0 g Protein: 0 g Sodium: 6 mg Cholesterol: 17 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableMake-AheadSauces & DressingsAmerican Gluten-Free Adaptable Make-Ahead Sauces & Dressings American