Caramel sauce

Easy Caramel Sauce

This sauce could not be easier and more delicious, and it’s so good drizzled on the rustic apple pies you’ve just put in the oven. Make sure you use a large microwave safe bowl or measuring cup (I like my 8 cup PYREX measuring cup for this recipe), and be careful to watch it in the end.

15 mins



1 cup sugar

2 tablespoons corn syrup

2 tablespoons water

1/2 cup heavy cream

2 tablespoons of butter

1 teaspoon vanilla


Stir the sugar, corn syrup and water together in a 3-4 cup microwave-safe measuring cup or glass bowl.

Microwave on high power until the mixture is just beginning to brown (4 to 8 minutes, depending on the strength of your microwave. Check at 4 minutes and every 15-30 seconds after).

Remove the caramel from the microwave and set aside for 5 minutes or until it darkens to a rich honey brown. It continues to cook after you remove it from the microwave.

Add the heavy cream very carefully (the mixture will be hot). If your sauce is lumpy you can heat it in the microwave for 30 seconds and stir well again. Repeat as needed.

Add butter and vanilla. Whisk ingredients together till smooth. The mixture will thicken a bit as it cools.

Transfer to a jar with a tight-fitting lid and store in the refrigerator. Warm slightly in the microwave before serving.


This recipe is really more for parents to make and kids to marvel at as it involves very hot liquid!

A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



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