Name: Microwave Salted Caramel Sauce
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 4 tablespoons (2oz/60g) butter; 1/2 cup (4oz/115g) cream; 1 cup (6oz/175g) dark brown sugar (dark sugar has more of a caramel flavor); 1/2 teaspoon salt; 1/2 teaspoon vanilla extract

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Hi Bold Bakers!

A Salted Caramel Sauce that I don’t have to stand over, anxiously waiting for it to turn color? Yes, please! You can do it, too, with my Microwave Salted Caramel Sauce recipe.

I’m sure you’re not surprised by this recipe considering what you have seen me make in a microwave previously. Since the beginning of Bigger Bolder Baking I have made my microwave work for me. This Caramel sauce is an all-in-one kinda deal, meaning all your ingredients in the 1 jug, mix, microwave and done. Bigger Bolder Baking is about giving you the confidence to bake anytime, anywhere. You don’t just need an oven to bake and recipes do not have to be complicated to give you amazing results, like my Microwave Salted Caramel Sauce!

The result you can see for yourself – a rich caramel sauce that will be a happy addition to any sundae, french toast, pudding…everything!

Get more Microwave recipes including my collection of 100 Mug Meal recipes.

Microwave Salted Caramel Sauce

4.72 from 32 votes

Print Recipe

Learn how to make Microwave Salted Caramel Sauce, a quick and easy recipe to use on ice cream or any dessert for caramel lovers.

Author: adapted from instructables.com

Servings: 1/2 cups

Prep Time 5 mins

Cook Time 2 mins

Total Time 7 mins

Learn how to make Microwave Salted Caramel Sauce, a quick and easy recipe to use on ice cream or any dessert for caramel lovers.

Author: adapted from instructables.com

Servings: 1/2 cups

Ingredients

4 tablespoons (2oz/60g) butter
1/2 cup (4oz/115g) cream
1 cup (6oz/175g) dark brown sugar (dark sugar has more of a caramel flavor)
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Instructions

In a large measuring jug, combine the brown sugar, butter and cream.
Microwave the mixture for 1 minute, stir then microwave another 30 seconds more. In total cook for 1.30-2 minutes. Just note it will bubble up as it cooks so keep an eye on it. Once it's golden caramel in color it will be done.
After you take it out of the microwave, add in the vanilla and salt and whisk it until it's nice and smooth and a uniform color. 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!
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.

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SA Smith

3 years ago

When I first saw this recipe I had to try it as I often need a caramel sauce and the store bought ice cream caramel tastes like nothing. I usually buy the butterscotch just for some flavor. I didn’t have any cream of any kind when I decided to make this recipe so I used what I had, 2% milk. I wasn’t expecting much but was hopeful that it would at least pass for caramel sauce. I was so pleased when I tasted it. It was actual caramel sauce. Since then I have only used the 2% milk to make… Read more »

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Joy

2 years ago

Hi Gemma, love all your recipes, thank you! I am a lover of butterscotch and caramel and want to make your salted caramel sauce, but,not using regular sugars, can I use substitute sugar replacements?? If so which kind and what quantity, thanking you in advance,

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Ani

1 year ago

Hi Gemma,
My name is Ani and I am 12 years old.
I made your Salted Caramel Sauce as a topping for a birthday cake and it is so easy and delicious!
I did add in 1 additional tsp of salt and a little extra vanilla…. I did also have to switch to a large bowl because I don’t have a large measuring jug…
It took me a while but it was worth it!
I love watching your channel and following your recipes!
Thank you for this recipe my family and I love it!
Stay Safe!

Last edited 1 year ago by Ani

E Marcus S Anciano

8 months ago

I just tried this recipe. It came out a little darker brown than I like. The cream I used probably wasn’t heavy enough (using normal Nestle Cream in the tetrapack). If the cream being used isn’t real Heavy Cream you’ll probably want to increase the amount to 3/4th to even 1 full cup.

Otherwise this worked surprisingly well and it beats melting the sugar over the stove.

Haley van Heerden

9 months ago

Hi can I substitute the brown sugar with coconut blossom sugar?

Happy

10 months ago

PERFECT! Excellent! Thank You! Followed instructions exactly (used light cream because that’s all I had), but turned out perfectly — Sauce thickened up after it cooled, but it was still easily “pourable” which is exactly what I wanted. Tastes amazing, drizzled it on vanilla Ice Cream — Wow Wow! Thank you so much for posting!

Lillian Lee

11 months ago

Hi Gemma, when I saw your microwave salted caramel recipe, I was super excited. I tried it out today. It taste great, but the texture resembles a paste or fudge rather than a fluid caramel even when it’s still warm Did I heat it too long in the microwave? I place it in for about 3 minutes as it was still runny after 2 minutes. Is there anyway I can save it n make it fluid again. If I cannot save it, can I still use it to make salted caramel gelato or salted caramel buttercream? By the way, the… Read more »

Last edited 11 months ago by Lillian Lee

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KristyG

I made this this evening and I had to use 1/2 cup of brown sugar and 1/2 raw sugar. I took a photo it looks fine just waiting for it to cool and set but it made 300ml Yummo

Last edited 1 year ago by KristyG