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.
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.
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.
Yum BUT only heat for 10 seconds NOT minutes
Ahh that would be a disaster. Thank you for finding my error it is now corrected to 10 seconds.
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 🙂
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.
This looks like a great little recipe to have up my sleeve, thanks for sharing.
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!
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!
Yes, i believe it has been made by some readers with soy or almond also dairy free butter.
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.
Sorry, I haven’t tried it without the egg.
would this be ok to use in mini tart shells with sea salt on the top? Or is it to runny?
Oh, it would be perfect for that. Once it is cold it sets to a thick sauce so ideal for a tart shell filling.
Dear Amanda, thanks for the recipes 🙂
Your welcome 🙂