Microwave Salted Caramel Sauce

An easy microwave caramel sauce to use as a topping on ice cream, brownies, or inside fudge.

Adapted from Cooks Illustrated

Course Dessert

Cuisine Ice Cream

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 88kcal

Stir together granulated sugar (1 cup), light corn syrup (2 tablespoons), water (2 tablespoons), and lemon juice (⅛ teaspoon) together in a 2-cup microwave-safe measuring cup or medium glass bowl.
Microwave for 4-5 minutes until the mixture starts to become a pale amber color. You will need to watch it very closely, and remove it from the microwave (using a hot pad) as soon as it starts to turn a pale amber color. (All microwaves vary, but mine took 4.5 minutes). If you leave it in too long, it will burn. Allow the mixture to sit undisturbed on the counter for about 1 minute, allowing it to continue to cook & turn slightly darker (the long you let it sit, the darker it will get).
Very slowly add in the hot heavy cream 2 tablespoons at a time (½ cup total, i.e., 8 tablespoons) and stir between each addition. The mixture will vigorously bubble with the addition of the hot cream, so
do not
pour the entire ½ cup in at one time.
Once all the cream is added, stir in the butter (1 tablespoon), vanilla extract (½ teaspoon), and salt (¼ teaspoon). Continue stirring until creamy. Allow to cool 30-60 minutes before serving.
If not serving immediately, pour into glass jar and store in refrigerator for up 2-3 weeks. Caramel will become stiffer in the fridge, so you can gently reheat it when you want to use it.

Makes 1 cup of caramel sauce (nutrition facts based on serving size of 1 tablespoon).