• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kawaling Pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Home » Recipe Index » Kitchen Tips » How to Caramelize Sugar in the Microwave

How to Caramelize Sugar in the Microwave

Published: Jun 13, 2016 · Modified: Aug 22, 2020 by Lalaine Manalo · This post may contain affiliate links

541shares
  • Share
  • Email
Recipe Print

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!

sugar caramelizing in a measuring cup in the microwave
How to Caramelize Sugar in the Microwave

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. Please excuse the poor quality photos. I took them with my phone because I was rushing to get the caramel ready for a recipe I was working on and I didn't want the extra encumbrance of setting up my camera.

I will be posting that recipe soon so stay tuned for something super yummy coming your way. Hint: last photo below 🙂

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.

pouring caramel in ramekins

There are two ways on how to turn sugar into caramel, the dry and the wet method. The dry process, which I will delve into greater detail in another tutorial, 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 the microwave is by far the most foolproof way to make caramel.

caramel flan in a blue serving plate

Tips on How to Caramelize Sugar in the Microwave

  • Make sure to 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 cook time accordingly.
  • Use the caramel in your recipes immediately as it thickens and hardens as it cools.
pouring caramel in ramekins
Print Recipe Leave a Comment
3.64 from 33 votes

How to Caramelize Sugar in the Microwave

How to Caramelize Sugar in the Microwave is an amazing kitchen hack you need in your life! Easily turn sugar into liquid gold in minutes!
Prep Time1 min
Cook Time7 mins
Total Time8 mins
Course: Kitchen Tip
Cuisine: Global
Servings: 12 servings
Calories: 65kcal
Author: Lalaine Manalo

Ingredients

  • 1 cup sugar
  • ¼ cup water
US Customary - Metric

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.

Nutrition

Calories: 65kcal | Carbohydrates: 17g | Sodium: 1mg | Sugar: 17g
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

More Good Food

Biscocho
Yema
Sampalok Candy
<< Pork Bistek
Ulo-Ulo Salmon >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Kitts says

    May 16, 2019 at 11:21 pm

    i haven't tried it yet but,wow,what a difference it will make.

    Reply
    • Lalaine Manalo says

      May 17, 2019 at 2:32 am

      Yes, doing it the microwave is so much easier 🙂

      Reply
  2. Pete says

    February 07, 2019 at 12:06 pm

    Hi Lalaine. Thank you for the tips. My purpose or idea for the caramelized sugar is to brush it on to the turon to give it a nice even shine to it and hopefully the sugar will harden just a bit to give the turon a little more crunch to it. Any suggestions?

    Reply
    • Lalaine Manalo says

      May 17, 2019 at 3:28 am

      Hello, Pete,

      I've never tried putting this on turon but it sounds like a delicious idea! I probably won't brush it on as the caramel hardens fast and might dry and stick on the bristles. I suggest maybe dipping the turon quickly in the caramel to coat.

      Reply
  3. Lillian Johnson [email protected] says

    December 01, 2018 at 8:45 am

    I've been making Flan since the early 60's. When microwaves were invented, that is what I used all the time, simply put the dry sugar into the pan I was using for the flan (less cleaning). After many years of not making Flan, I tried it and the sugar would not melt and turn golden. I've tried several time, either wet or dry. Then a few weeks ago, it worked. Today, I tried 3 times, and it would not caramelize, I even tried organic sugar.

    Reply
    • Lalaine says

      December 02, 2018 at 11:35 am

      Do you think it could be the microwave? Different wattages can affect the time needed to caramelize the sugar.

      Reply
  4. Maria says

    November 01, 2018 at 10:00 am

    Wow thank you so much I tried it and it worked.

    Reply
    • Lalaine says

      November 06, 2018 at 5:11 am

      It's a nifty trick, right? So much easier than doing on the stovetop 🙂

      Reply
  5. Jane says

    April 08, 2018 at 10:26 am

    Thank you so much for sharing. I was skeptical but it worked wonderfully and so much faster than the stovetop method I always used.

    Reply
    • Lalaine says

      April 08, 2018 at 11:11 am

      This method makes leche flan so much easier especially when I am making a lot 🙂

      Reply
  6. estaban domingez says

    February 18, 2018 at 2:22 pm

    5 stars
    hello their kawlating pienoy !over the last 5 years ive been literally addicte 2 eating suger in all its forms. it wasnt good 4 my health but whatever. i lost my teath but it dont really matter cuz i got them replasements or whatever there called.. well i was mostly addicte 2 suger in its fluent form ( melted] but other forms worked fine too (like its not like imma say no 2 suger either wey lol. but at least i relly liked the fluent 1, but always had problems makin it cuz the shit would stick to the fryin pan so it was a total mess 2 clean up but then i came across ur method here online n it works lika well oilt machine! like really it just works like every time i try 2 make fluent suger in the microwaiv like here than it boils over but it still taste delicious so yeh thx 4 d recipe mrs peinoy !! wud def recomend 2 my friends

    Reply
  7. Joan says

    June 22, 2016 at 6:45 am

    Wow, I can't WAIT to try this!! I have not made a leche flan in a while because it can be a bit messy, especially if you burn the sugar like Anieleen says.

    Reply
  8. Anieleen Margolis says

    June 14, 2016 at 9:35 am

    Lalaine, thank you for this wonderful tip. I can now easily make all these wonderful lech flans without
    the fear of burning sugar. Your recipes are spot on and when I'm in the mood to cook some Filipino food
    your blog or website is the ONLY source I go to. My 80+ year old mom insists that I cook from your website since she can no longer cook for us. She says trust only a Kapangpangan to cook delicious food. And I have to agree with her!
    Continue your great work, it is truly appreciated.

    Reply
    • Lalaine says

      June 14, 2016 at 1:39 pm

      Awww, thank you so much. You don't know how your feedback means to me. I really appreciate it. 🙂

      Reply
  9. Rosemary Roussos says

    June 14, 2016 at 8:08 am

    This is the best one ever.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Trending Recipes

  • Pork Embutido with a side of ketchup on a cutting boarda Pork Embutido
  • Champorado Champorado
  • Polvoron on a parchment lined cookie sheet Polvoron
  • Kutsinta

Party Favorites

Tamarind Chicken Wings in a brown-paper lined basket

Tamarind Chicken Wings

cheesy baked sushi in clear casserole dish with sliced mangoes, cucumbers, and egg omelet on the side

Sushi Bake

cheese and hot dog bread rolls on a white plate with ketchup on the side

Cheese Dog Bread Rolls

Ukoy papaya

Ukoy

sizzling gambas on a cast iron skillet

Sizzling Gambas

cheesy spring rolls on parchment paper

Cheese Sticks

Footer

Logos of featured in places

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2021 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact