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An Attempt at Caramel Sauce On Demand

I was hankering for caramel sauce on ice cream. But I only wanted a little and I didn't want to spend an hour making it. I decided to experiment with making a little sauce in the microwave. I heated the brown sugar and corn syrup in the microwave, then added some butter.
The result wasn't ideal. I had overcooked the sauce. The tiny quantities make it extremely difficult to time the cooking; the microwave vessel makes it impossible to monitor as it cooks. That gave the sauce a burnt taste as well as very brittle. I suspect that a lot of practice could make this a viable option. But that defeats the purpose, doesn't it?

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