10 Minute Microwave Salted Caramel Sauce
1 cup granulated sugar
2 tablespoons sugar cane syrup
2 tablespoons water
1/4 teaspoon lemon juice
1/2 cup heavy cream, heated
1/2 teaspoon vanilla extract
1 tablespoon butter, softened
1 teaspoon salt (ideally fleur de sel)
In a measuring cup or small microwavable bowl, whisk together the sugar, sugar cane syrup, water and lemon juice. Place in the microwave and cook on high for about 5 minutes, or until the liquid turns a light golden color. Take care not too over cook as it can quickly overcook and burn.
Remove the syrup from the microwave and place it on a stable surface such as a kitchen towel. Let it sit for 3-5 minutes; the color will deepen to a rich shade of amber as it rests.
Whisk in 1 tablespoon of the heavy cream, stirring continuously as it froths. Continue to slowly add the heavy cream in a very slow stream, whisking all the while, until all the heavy cream has been incorporated. Finally, stir in the vanilla, butter and salt.
Allow the caramel sauce to rest to thicken to your desired consistency. If not using immediately, store in a glass jar in the refrigerator. You can reheat it in the microwave oven in 20 second increments before using again. The caramel sauce should keep for about 2 weeks.