Microwave Caramel Sauce

5 Ingredient Caramel Sauce made in the microwave

This Easy, Homemade Microwave Caramel Sauce can be made in just minutes with only 5 ingredients! This buttery, rich caramel sauce recipe is perfect to drizzle on ice cream or dip apple slices in.

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. Homemade caramel sauce 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.

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 Caramel Sauce 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.

Easy Microwave Salted Caramel Sauce Recipe

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.

Ingredients for simple microwave salted caramel sauce

The Simple Steps For This Caramel Sauce Recipe:

  1. First melt your butter and add in the brown sugar and cream. You can do this all in one bowl, but make sure the bowl has high sides, because it will bubble up in the microwave!
  2. Whisk the caramel mixture until it’s combined and then pop it in the microwave for a few minutes, stirring once.
  3. And this is when I add a little salt to make it homemade SALTED caramel sauce! Make sure you stir the salt in enough for it to dissolve.
  4. Add in your vanilla last and stir to combine.

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.

Whisking the microwave caramel sauce

I like to store my caramel sauce into a 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!

Looking for More Caramel Recipes? Try These:



Microwave Caramel Sauce

  • Prep Time: 2 minutes
  • Cook Time: 4 minutes
  • Total Time: 6 minutes
  • Yield: 1 1/4 cups 1x
  • Category: Sauce
  • Method: Microwave
  • Cuisine: Dessert


makes 1 1/2 cups caramel sauce


  • 1/4 cup salted butter, melted
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla


  1. In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
  2. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
  3. Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools.
  4. Serve warm.
  5. If caramel cools completely reheat by placing in microwave for 20-25 seconds.


Microwave time might vary slightly, as microwaves aren’t all the same wattage.
Store in the refrigerator for up to 1 week

recipe adapted from Domino Sugar

Keywords:: caramel, homemade caramel, microwave caramel, salted caramel, caramel recipe

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How To Make Caramel Sauce


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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102 Responses
  1. Vanessa

    So, please research if vanilla soy milk would work to replace cream. Plain soy milk works great for sauces and might be a great sub for lactose intolerant souls.

  2. Tracy

    I’ve discovered that it’s very anti-social keeping it in the fridge….as my head also keeps disappearing in there and for some strange reason it comes out all sticky….but don’t worry I’ve solved that problem by strapping the jar to me, it’s remarkably portable and prevents the need of having to share!…I mean, share? HAHA what a ridiculous notion! 🙂

    1. Shelly

      If you do store it in the fridge you will need to microwave it to warm it up a bit! BUt I am LOVING the strap idea 🙂

  3. Nikki

    Hi, would anyone know what the conversions would be to grams or oz for butter and sugar then ml for cream, for uk measures pretty please 🙂

    1. Kylie

      The conversion would be 67.5gm butter this would be quarter of a 250gm block of butter or half a 125gm block. Cream would be 125ml.

  4. Lindsay Lou

    I just made this tonight! It was so super easy! My toddler had fun helping me make it. I love that it just takes a few minutes in the microwave, as opposed to stirring it forever on the stove top. We dipped apples in it and it was divine! Thanks for the delicious (and dangerous) recipe! 🙂

  5. Genius!! I’ve been meaning to make my own salted caramel for so long, but was always intimidated by the stove top method. I can’t wait to try this!

  6. Oh this recipe was made for me! The first time I made caramel on the stove I didn’t wait long enough for it to thicken, the second time I burnt it and my finger – perhaps this time it will actually work! Love this easy version!

  7. Heidi

    How long can you store this for? After I put it in a mason jar,, can I then boil it in a pot of hot water to seal the lid. That way I can make a bunch at one time?

  8. Brittany c

    Hello awesome!! I’ve needed this in my life. I’ve had the best and EASIEST hot fudge recipe my whole life, but never a quick and easy caramel sauce! Wahoo! I Can’t wait to try it out!

      1. sophie

        I’d love to make this but i dont have a microwave. What can i do? @Brittany could u share ur hot fudge recipe pls 🙂

          1. Carmen Ramos

            Love this, can it be spread over a cheesecake? And can I spread it and store it in the fridge a day before? Or it will mess up the cheesecake? Thanks

  9. I’m loving this recipe! I made homemade caramel sauce over the weekend and while I was making it, I thought it’d be nice if I knew a way to make it with less cleanup. Your blog post just made my day! Thank you for making my life a little easier! 🙂

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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