Microwave Caramel Sauce Cookies And Cups

Can You Make Caramel Sauce in a Microwave? YES! And it’s EASY!

This quick and delicious Microwave Caramel Sauce recipe is a no brainer. Making it homemade is infinity times better than a store-bought sauce, and this recipe takes literally 5 minutes, so I can make it all day every day. Because that’s exactly what will get me closer to my goal weight, yes? Oh also, I added a bit of extra salt to my recipe to amp up the heart-health factor, as well as make it Salty Caramel Sauce. Win-win.

Can You Make Caramel Sauce in a Microwave? YES! And it’s EASY!How to make Homemade Caramel Sauce IN A MICROWAVE!The Simple Steps:Looking for More Caramel Recipes? Try These:Get the Recipe

You know I love my caramel. I make Homemade Caramels for the holidays, Caramel Cake when I have a craving, and of COURSE Salted Caramel Corn to name a few favorites, but this recipe might be my most favorite…probably because it’s done in just minutes and seriously can be eaten with a spoon. I’m not proud.

How to make Homemade Caramel Sauce IN A MICROWAVE!

Traditional caramel sauce requires candy thermometers, and a little stress in my opinion. SO I am here to day to simplify the whole process. If you’ve never made caramel sauce, this is a perfect recipe to start.

What Ingredients You Will Need:

Heavy Cream: This is the base for the sauce, and heavy cream makes the sauce rich and silky. Vanilla: Use Pure Vanilla extract in this recipe. The vanilla really shines through! Butter: I use salted butter in this recipe, because I prefer a Salted Caramel. Salted Butter along with an extra pinch or two of salt will give you that yummy salty/sweet balance. Brown Sugar: I use brown sugar in this recipe (which TECHNICALLY makes this a butterscotch sauce) because we’re not boiling the sugar, as in a traditional homemade caramel sauce. Cooking the sugar on the stove top is what gives it that deep amber color which we know in caramel, but since this is a short cut recipe, you get the color from brown sugar. I’m not made about it. Salt: You can use kosher or sea salt in this recipe to make it a Salted Caramel Sauce, which I highly recommend. Use as much or as little as you like, but make sure you stir it in enough so it all dissolves and doesn’t settle to the bottom.

The Simple Steps:

Pro Tip: The caramel will seem a bit thin at first. Just keep whisking it and it will thicken as it cools. You can always reheat it for a few seconds if it gets too thick. I like to store this in cute little Mason Jars so I can pretend like I live in Pinterest, but as long as it’s air tight, it will be fine in the fridge for up to a week!