Microwave Salted Caramel Sauce

1 cup Granulated Sugar
2 tbsp Light Corn Syrup
2 tbsp water
0.25 tsp lemon juice
0.5 cup Heavy Whipping Cream, heated (* see note)
0.5 tsp vanilla extract
1 tbsp Butter, unsalted, softened
0.5 - 1 tsp your favorite salt (optional. not included in nutritional information)

*While syrup is cooling, heat your cream in the microwave until warm but not boiling.

Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 4 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.

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.

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. Then add in the vanilla and butter and salt. Whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

Store in a jar or sealed container and refrigerate.

Yield: 1.25 cups (20 tbsp)

Serving Size: 1 tbsp

Number of Servings: 20

Recipe submitted by SparkPeople user EX4LTRAINER.