Vanilla Bean Caramel Sauce
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Vanilla Bean Caramel Sauce
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A recipe for homemade Vanilla Bean Caramel Sauce. This thick and creamy caramel is speckled with vanilla and perfect for pairing with ice cream.
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Ingredients
- 3/4-1 cup (177-237 milliliters) heavy cream
- 1 vanilla bean
- 1 cup (200 grams) granulated sugar
- 1/3 cup (80 milliliters) water
- 1/4 teaspoon coarse sea salt
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, add heavy cream and scrape in the seeds from the vanilla bean. Whisk to break up the seeds.
- In a medium saucepan with a heavy bottom, evenly pour the sugar in a layer and add the water. Cook (do not stir) just until the sugar becomes develops a deep amber coloring and remove from heat.
- While stirring the caramel, pour in half of the heavy cream. Once the sugar has stopped bubbling and cream has combined, whisk in remaining cream. Mix in salt and vanilla.
- If any of the caramel has solidified while mixing in the cream, put back over low heat, while stirring, until smooth.
- Allow to cool slightly. Serve warm or transfer to an airtight container and refrigerate for up to a week. If desired, microwave or melt the chilled caramel in a saucepan to rewarm.
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