Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- ½ teaspoon fresh lemon juice
- ½ cup heavy cream
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, cubed
Instructions
- In a medium microwave-safe bowl or measuring cup, stir together sugar, corn syrup, water, and lemon juice. Microwave on high for 5-6 minutes until the caramel turns a light golden color. Keep an eye on it, as all microwaves are different, and it could take more or less time to cook.
- Carefully remove the bowl from the microwave, as it will be very hot. Allow to sit for 4-5 minutes. The caramel will turn an amber color.
- While the caramel sits, heat the cream in a microwave-safe bowl for about 30 seconds, just to warm it. After the caramel has rested, add the cream slowly while whisking constantly. It may bubble. Whisk in the vanilla and butter. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for 10-15 seconds.
Notes
Recipe adapted from Eat. Drink. Love
- Prep Time: 10 minutes
- Cook Time: 5 minutes