Microwave Caramel Sauce As seen on Gimme some Oven Bookmark recipe Print recipe Download recipe Share Total Time 10 minutes Prep Time 2 minutes Cook Time 8 minutes Rating 0 out of 5 stars (0) Ingredients 1 cup 1 cup granulated sugar2 Tbsp. light corn syrup2 Tbsp. water1/4 tsp. lemon juice1/2 cup heavy cream, heated (*see note below*)1/2 tsp. vanilla extract1 Tbsp. butter, softened Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Step 2 Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter. Step 3 Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color. Step 4 Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Step 5 Add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly. Step 6 Store in a jar or sealed container and refrigerate for up to 2 weeks. Chef’s notes Heat your cream either in the microwave or a (separate) small saucepan until warm but not boiling.
