Salted Caramel Sauce

Makes ¾ cup

¾   cup granulated sugar (be sure that it is white granulated sugar
      and not an unrefined variety. The white sugar makes it easier
      to judge the doneness as the color changes while it cooks)
2    tablespoons water
2    tablespoons light corn syrup (be sure the corn syrup is clear
      in color)
½   teaspoon fine sea salt
¼   cup heavy cream, divided
2    tablespoons unsalted butter, cubed
½   teaspoon pure vanilla extract

Nutritional information per serving (1 tablespoon):
Calories 92 (34% from fat) • carb. 15g • pro. 0g • fat 4g sat. fat 2g chol. 12mg • sod. 98mg • calc. 0mg • fiber 0g

1. Put the sugar, water, corn syrup, and salt into a medium microwavesafe bowl. (An ovenproof clear glass vessel is ideal: It shows the
color of the caramel and can withstand high heat.)
2. Place into the Cuisinart® 3-in-1 Microwave AirFryer Plus. Select
Microwave, and set the time for 5 minutes and the power level to High
(10P); press Start. Check the color. Continue to cook in 20-second
increments until the syrup becomes a medium maple syrup color,
then remove from the oven, and allow to sit for 1 minute.
3. Very gradually, whisk in 2 tablespoons of the heavy cream, the butter
(one cube at a time), and the vanilla extract. Whisk until smooth,
then whisk in the remaining 2 tablespoons of the heavy cream.
If you add the cream and butter too quickly the caramel will seize
(harden), and it is tricky to bring it back to a sauce-like consistency.
4. Serve immediately. To store, put into an airtight container and store
in the refrigerator for up to 5 days. Warm in the microwave prior to
serving.