Wednesday, October 17, 2012

Microwave Salted Caramel Sauce

Making my own caramel intimidates me. I've heard it takes a few times to get it right, and I'm one of those people who like to conquer recipes on the first try. When I came across this caramel sauce recipe that you make in the microwave, I was intrigued. So I set out to conquer the caramel! The first try was a fail, but at least I knew what I did wrong, so I was able to correct it for my second try. The second pass was successful. The result was buttery, sticky, and salty—everything a good caramel sauce should be. You can use this in a variety of recipes or just eat it straight from a spoon. I used it to make special cupcakes for my five-year wedding anniversary.

Microwave Salted Caramel Sauce
Source: Cook's Illustrated via Tracey's Culinary Adventures

1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/8 teaspoon lemon juice (or vinegar)
1/2 cup heavy cream (heated)
1 tablespoon butter
1/2 teaspoon salt

Stir the sugar, corn syrup, water, and lemon juice together in a 4-cup glass measuring cup or medium glass bowl. Microwave until the sugar mixture turns an off-whitish/yellowish color for about 5 to 8 minutes, depending on the strength of your microwave.

Set mixture on the counter for about 5 minutes. Your sugar mixture will darken as it sits. Meanwhile, heat the cream in a small saucepan until hot.

When sugar mixture is a nice amber color, add the cream slowly a few tablespoons at a time. It will bubble up, so be careful. Stir in the butter and salt until combined. Once cooled, store in an airtight container in the fridge for about a month.

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