If you have a microwave, you can make a decadent caramel sauce in 10 minutes. No candy thermometer required for this easy 10-Minute Microwave Salted Caramel Sauce!
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.
Notes
Can't find sugar cane syrup? Try making your own with this recipe from The Kitchn. Additionally you can also still use corn syrup, I just prefer the Lyle's Golden Syrup as it is a less-processed product.Recipe very slightly modified from Gimme Some Oven, as adapted from Debbie Koenig. Please visit Ali at Gimme Some Oven for step by step photos and instructions.