How to Caramelize Sugar in the Microwave is a fantastic kitchen hack you need in your life! Quickly turn sugar into liquid gold in minutes!
It’s been months since our last kitchen tip here at Kawaling Pinoy so, today, let me share with you a ridiculously simple hack on how to caramelize sugar in the microwave. I will be posting a dessert recipe using this how-to so stay tuned for something super yummy coming your way soon.
What is caramelization
Caramelization is a process wherein sugar is heated on low heat until it changes in color, taste, and composition. The by-product of this process, caramel, is used in a variety of candies and confections such as brittles, nougats, pralines, and our very own yema and leche flan.
There are two ways on how to turn sugar into caramel, the dry and the wet method. The dry process uses ONLY sugar, while the wet method, which we are doing today in the microwave, uses sugar plus water.
Both techniques, of course, have their own set of pros and cons. Some find the dry method a little trickier and needing more tending as the sugar burns more quickly. On the other hand, the wet method has a higher risk of sugar crystallizing when combined and reacts with water.
I’ve used both ways interchangeably over the years, but I have to say, doing it in the microwave is by far the most foolproof way to make caramel.
Helpful tips
- Use a clear or light-colored microwave-safe bowl to gauge the change in color accurately.
- Since the caramel continues to cook and darken in the residual heat, remove from the heat source at a shade lighter than the desired color. Aim for a honey-gold tone as the caramel bitters as the color deepens.
- As microwaves vary in wattages, you may need to watch the caramel and adjust the cook time accordingly.
- Use the caramel in your recipes immediately as it thickens and hardens as it cools.
How to make caramel sauce
- Caramelize the sugar in the microwave per the directions below.
- Meanwhile, gently simmer (DO NOT boil) 1/2 cup of heavy cream in a saucepot over low heat until hot.
- When the sugar liquid is almost a rich amber color, remove it from the microwave.
- Slowly add 1/2 cup of the hot heavy cream, a tablespoon at a time.
- Stir in 1 tablespoon of butter.
Other recipes to use caramel
Instructions
- In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.
- Microwave on high for about 6 to 7 minutes or until color changes to honey-gold. Use immediately.
Notes
- Use a clear or light-colored microwave-safe bowl to gauge the change in color accurately.
- Since the caramel continues to cook and darken in the residual heat, remove from the heat source at a shade lighter than the desired color. Aim for a honey-gold tone as the caramel bitters as the color deepens.
- As microwaves vary in wattages, you may need to watch the caramel and adjust the cooking time accordingly.
- Use the caramel in your recipes immediately as it thickens and hardens as it cools.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Gerard says
Dear Lalaine.
Thank you for bringing caramelizing sugar from the stone age, into the 21st century. Much, much easier.
Emma says
Very good
Andrea says
I haven’t tried this yet, but I sure plan on trying it!! I just wanted to know if you ever used if for, or have experience with Creme Brule’? And if so, anything I should do, or change? Because it gets put under the broiler, right after pouring on the Creme Burle’ custard mix…Thank you!
PG says
SO HAPPY to find this method to make caramel syrup! I have been STRUGGLING with the dry method. This was so much quicker and simpler…results perfect on my flan. Yay!
Nita sallis says
Hello I made leche flan last night, for the first time. It came out fine but this morning I looked at what was left and some of the caramel sauce has solidified into toffee brittle in the bottom of the pan…can I melt it by reheating?? Thanks …nita
Meg says
This is life changing!! Thank you 🙂
Wasted several cups of sugar trying to caramelize on stove top and had almost given up when I came across this recipe. I kept it in microwave for 4 min (with 1 tsp of honey as someone else suggested in the comments here).
Marnie says
Hi Lalaine,
I put a teaspoon of honey to the sugar-water mixture whenever I do the wet method. It prevents crystallisation of the sugar. The caramel will taste like honey, though. I usually do this stove top. I will try your microwave method soon.
Lalaine Manalo says
Thanks for the tip! I think the honey works like corn syrup which I usually add to the caramel when making peanut brittle 🙂
lina says
thanks Lalaine for this tip, been doing it and it really is a good help to me, but i microwave it for only 4 mins since my first try was burnt so i lowered it to 4 mins only, again thanks so much… more power to you… got your FREE e-cookbook, thanks so much, greatly appreciated it and hoping for more easy but yummy recipes of yours.
Lalaine Manalo says
Thanks for the 5 stars! Glad you find this tip and the ecookbook helpful. Happy cooking!
Jillybean says
I know this is an old post, but I thought I would try anyway. I want to make hard candy in the microwave but all I can find are recipes that use corn syrup. I want to make it with only sugar, water, and cream if tartar. I think this recipe is what I’m looking for. Do you have any advice on how long I should microwave so that it hits the hard crack candy stage? Thanks! 😀
Lalaine Manalo says
I’m sorry but I haven’t tried cooking the sugar past the caramel stage 🙁
Linaflor says
Lalaine,
thanks so much for the tip, the first time i burnt the sugar coz i did it for 6 mins but the second time i did only for 4 mins then add an additional 30 seconds and it was perfect.. again thank so much,… wishing you a very blessed, joyous and merry christmas to you and your family and more blessings for the new year!
Lina
Lalaine Manalo says
Yes, just watch it closely 🙂 The cooking time will vary depending on the microwave.
Jessica says
I didn’t have as much luck. Does the material and thickness of the bowl matter? What is the wattage of your microwave, for comparison. I know I shouldn’t try new things on an important food but I just wanted this to work so bad. I’m making flan for Thanksgiving tomorrow. I think it wasn’t yellow enough but i hope it gets darker and comes out fine in the flan. I basically just gave up. Any help is appreciated as I might try again in the morning.
Lalaine Manalo says
The liquid will continue to darken in the residual heat so I suggest taking it out of the microwave a shade or two lighter than how you like it.
Jess says
That didn’t answer questions on the bowl material or wattage of your microwave. I tried thick Tupperware and Pyrex glass. Both containers had structural issues. I love this trick. I just don’t want to buy a new Pyrex every time I want to make a flan.
And I can’t watch it. It’s mounted above the stove. Anyone else have this issue? Help.
Kirsten says
Mine turned out black and tasted burnt. I only microwaved it for 5 minutes! What did I do wrong? I’m super sad because that wasted a lot of my sugar and my family is already very poor. We can’t waste anything. Please help! 😢
Lalaine Manalo says
I’m sorry it didn’t work for you, but as I mentioned in the post, you need to watch it closely as cooking time will vary depending on the microwave.
Hannah Janlu says
so I’m using this to make candied grapes, any tips so I don’t burn the house down?
Lalaine Manalo says
Candied grapes?