Ten-Minute Microwave Caramel Sauce

Ingredients

• 1 cup granulated sugar
• 2 tbsp light corn syrup (helps prevent crystallization)
• 2 tbsp water
• 0.25 tsp salt
• 0.125 tsp lemon juice
• 0.5 cup heavy cream (heated)
• 1 tbsp unsalted butter

Steps

1. 1

   In a 2-cup microwave-safe glass measuring cup or bowl, stir together 1 cup sugar, 2 tablespoons corn syrup, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon lemon juice until well combined.

2. 2

   Place the mixture in the microwave and cook on full power until it reaches between 320°F and 330°F (160°C to 165°C) and is just beginning to change color, which typically takes 5 to 8 minutes.

3. 3

   While the sugar is microwaving, heat 1/2 cup heavy cream until hot and keep it at the ready.

4. 4

   Remove the caramel from the microwave and let it sit undisturbed on a dry surface for 5 minutes. During this time, carryover cooking will cause it to darken to a honey brown color.

5. 5

   Carefully stir the hot cream into the caramel a few tablespoons at a time to prevent the mixture from seizing up.

6. 6

   Add 1 tablespoon of butter and stir until fully incorporated and smooth.

7. 7

   Serve immediately while warm, or cover and refrigerate for later use.

Notes

Flavor Variations: Stir one of the following into the hot cream before adding it to the caramel: 2 tbsp miso, 1 tbsp bourbon + 1/2 tsp vanilla, 2 tbsp malted milk powder, or 2 tsp espresso powder. Storage: Keep refrigerated. To serve after chilling, warm briefly in the microwave.

Nutrition per serving

• dessert
• sauce
• microwave
• vegetarian
• gluten-free
• quick
• caramel