5 Minute Microwave Caramel Sauce

What’s the next best thing to chocolate sauce? Caramel sauce of course. And what’s better than Caramel sauce? Well, 5 minute microwave caramel sauce made from common pantry and fridge items.  Perfect served warm over ice cream, spooned into tart cases or dare I say it straight from the jar.  However you eat it, you will want to make this recipe over and over again.

INGREDIENTS

2 Egg Yolks
20gm Butter
1/2 Cup Milk
1/2 Cup Brown Sugar, packed
1 Tbs Plain Flour (use gluten free if you like)
1 Tsp Vanilla Essence

LETS PUT IT ALL TOGETHER

1. In a microwave safe bowl or container add all the ingredients and give them a good whisk.

5 Minute Microwave Caramel Sauce

2. Place the bowl into the microwave and set to medium power. Set for 5 minutes, making sure to stir after each minute.  You know its ready when it is thick and there are no lumps.

5 Minute Microwave Caramel Sauce

Store in a airtight container in the fridge.  You can microwave individual amounts for about 10 seconds before serving if you want it warm.

This should last for up to 5 days in the fridge unless it is all eaten before then.

5 Minute Microwave Caramel Sauce

5 Minute Microwave Caramel Sauce

5 Minute Microwave Caramel Sauce

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14 Responses to 5 Minute Microwave Caramel Sauce

  1. Debbie Fergus July 12, 2014 at 10:08 pm #

    Yum BUT only heat for 10 seconds NOT minutes

    • Amanda July 13, 2014 at 5:32 am #

      Ahh that would be a disaster. Thank you for finding my error it is now corrected to 10 seconds.

  2. Megan July 13, 2014 at 7:05 am #

    Hi, I was just wondering could the caramel sauce be used in cupcakes as a filling and left out overnight if in a container? Thank you 🙂

    • Amanda July 13, 2014 at 11:12 am #

      Hi Megan, it you could use it as a filling for cupcakes but I suggest that you store them in the fridge overnight because it is made from milk etc that needs to be refrigerated. Maybe make the cupcakes and then fill them just before you are ready to eat them.

  3. Danielle L July 25, 2014 at 8:59 am #

    This looks like a great little recipe to have up my sleeve, thanks for sharing.

  4. Lucy @ Bake Play Smile July 26, 2014 at 9:27 am #

    Oh my goodness I feel like I’ve just signed a deal with the devil after seeing this recipe! I tried it last night and it was incredible!!!! Thank you so much for linking your yummy recipe up with our Fabuloys Foodie Fridays party!

  5. Mandy k August 15, 2014 at 5:42 pm #

    Would it be good with soy, hemp or almond milk? My daughter has a severe milk allergy. (I have df butter from blue bonnet). Thanks!

    • Amanda August 19, 2014 at 11:33 am #

      Yes, i believe it has been made by some readers with soy or almond also dairy free butter.

  6. Melanie January 16, 2015 at 6:11 pm #

    Would love to know if it can be done with a replacement for the egg yolk too, my DD has allergies including milk and egg.

    • Amanda January 18, 2015 at 7:50 pm #

      Sorry, I haven’t tried it without the egg.

  7. Sherry May 1, 2015 at 8:11 pm #

    would this be ok to use in mini tart shells with sea salt on the top? Or is it to runny?

    • Amanda May 4, 2015 at 9:16 pm #

      Oh, it would be perfect for that. Once it is cold it sets to a thick sauce so ideal for a tart shell filling.

  8. Soumya February 14, 2018 at 9:55 pm #

    Dear Amanda, thanks for the recipes 🙂

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