Microwave Caramel Sauce

Ingredients

• Butter
• Sugar
• Lemon juice
• Water
• Lemon
• Vanilla
• Corn syrup
• Juice
• Cream

Directions

1. In a microwave-safe measuring cup or glass bowl, whisk the sugar, corn syrup, water, and lemon juice until the mixture is smooth and combined. Microwave on high for 5 to 8 minutes, stopping when it has just barely started to take on a light golden color. Watch it closely here, because a few extra seconds can take it too far and make the caramel taste bitter.
2. Very carefully take the cup out of the microwave and set it down on a dry surface. Leave it alone for about 3-5 minutes, until the color deepens to amber.
3. Add about a tablespoon of the heated cream and whisk right away. The caramel will foam up dramatically, but steady whisking helps control it. Pour in the remaining cream gradually, whisking in small additions until all of it is incorporated. Whisk in the vanilla and butter until smooth. Serve it warm right away, or leave it at room temperature so it can thicken a bit.
4. Transfer the caramel to a jar or sealed container and refrigerate for up to 2 weeks.
5. Warm the cream in the microwave or in a separate small saucepan until it is warm, not boiling.