This recipe couldn’t be simpler. Melt a bit of butter in a mug (or another microwave-safe small vessel), stir in sugar and heavy cream, and cook for 30 seconds. Then stir the caramel and microwave for 15 seconds more. Voilà! You’ve got a little over 2 tablespoons of caramel sauce! Just enough to make our chocolatey mug cake, drizzle over an ice cream sundae, or stir into a homemade caramel latte.
The recipe can easily be doubled and stored in the fridge for up to a week, which means you can have a caramel sundae every night this week, or anytime you want it, fast.
YIELD: 2 heaping tablespoons
ACTIVE TIME: 3 minutes
TOTAL TIME: 3 minutes
- 1 tablespoon unsalted butter
- 2 tablespoons light brown sugar
- 1 tablespoon heavy cream
- Pinch of salt
- A 12-ounce microwave-safe mug (preferably thin-walled) or deep bowl
Place butter in mug and microwave on high 30 seconds. Add brown sugar, cream, and salt; stir to combine, and microwave on high 30 seconds. Carefully remove, stir, and microwave on high 15 seconds. Stir and serve.
Caramel sauce can be made 1 week ahead. Store in an airtight container and chill. Gently reheat to use.
To make 2/3 cup caramel sauce, quadruple the ingredients in a 24-ounce microwave-safe mug or deep bowl and increase each cooking time by 15 seconds. This recipe was developed using a 1200-watt microwave. If your microwave wattage is lower, you may have to increase cooking time.
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