This Microwave Salted Caramel Sauce is a dreamy, velvety treat that’s ready in just 7 minutes. With its rich, buttery base and a perfect balance of sweet and salty, it’s a versatile delight for drizzling over desserts or dipping fresh fruit. The smooth, glossy texture melts in your mouth, leaving behind a warm, indulgent flavor that feels like a hug in every bite.
What’s even better? You can whip it up with minimal effort—just 5 minutes of prep and 2 minutes in the microwave. The golden, caramelized aroma fills your kitchen, promising a decadent experience that’s as easy as it is irresistible. Perfect for last-minute cravings or impromptu gatherings, this sauce is a game-changer for any sweet tooth.
Ingredients for Microwave Salted Caramel Sauce
- 4 tablespoons (2oz/60g) butter
- 1/2 cup (4oz/115g) cream
- 1 cup (6oz/175g) dark brown sugar (dark sugar enhances the caramel flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- In a large microwave-safe measuring jug, combine the dark brown sugar, butter, and cream.
- Microwave the mixture for 1 minute, then stir well. Microwave for another 30 seconds. Total cooking time should be 1.5 to 2 minutes. Watch as it will bubble up during cooking.
- Once the mixture reaches a golden caramel color, it’s done. Remove from the microwave immediately.
- Add the vanilla extract and salt to the mixture and whisk vigorously until it’s smooth and uniformly colored. This should be done right away to ensure everything blends well.
- At this stage, taste your sauce and decide if you’d like to add more salt or vanilla to suit your preference.
- Store the caramel sauce in the refrigerator. It will remain good for up to a couple of weeks.
- When ready to use, reheat the sauce in the microwave in 30-second intervals, stirring after each cycle, until it becomes fluid again.
Perfect Pairings: Sauce and Topping Ideas
This salted caramel sauce is incredibly versatile! Drizzle it over vanilla ice cream for a classic treat, or use it to elevate your morning pancakes or waffles. It’s also fantastic as a dip for apple slices or a glaze for pound cake. Feeling adventurous? Swirl it into your coffee or hot chocolate for a sweet, indulgent twist!
Storage and Reheating Made Easy
Store your caramel sauce in an airtight container in the fridge for up to two weeks. When you’re ready to use it, reheat in the microwave in 30-second intervals, stirring between each cycle until it’s smooth and pourable. If it thickens too much, add a splash of cream while reheating to restore its silky texture.
Quick Recipe Variations to Try
Customize your caramel sauce to suit your taste! For a boozy twist, add a tablespoon of bourbon or rum after cooking. If you prefer a darker, richer flavor, swap the dark brown sugar for muscovado sugar. For a nutty version, stir in a tablespoon of peanut butter or almond butter after microwaving.
Time-Saving Tips for Busy Cooks
To make this recipe even quicker, measure all your ingredients before starting. Use a microwave-safe jug with a spout for easy pouring, and keep a whisk or spoon handy for stirring. If you’re doubling the batch, microwave in 1-minute increments to avoid overflow and ensure even cooking.
Special Notes for Caramel Success
Keep a close eye on the sauce while microwaving—it can bubble up quickly! If it starts to overflow, pause the microwave and stir. For a smoother texture, ensure the butter and cream are at room temperature before mixing. And remember, the sauce will thicken as it cools, so don’t overcook it!
Microwave Salted Caramel Sauce
Ingredients
- 4 tablespoons butter 2oz/60g
- 1/2 cup cream 4oz/115g
- 1 cup dark brown sugar 6oz/175g (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.
