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Vanilla Bean Caramel Sauce

A recipe for homemade Vanilla Bean Caramel Sauce. This thick and creamy caramel is speckled with vanilla and perfect for pairing with ice cream.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 1 cup
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a small bowl, add heavy cream and scrape in the seeds from the vanilla bean. Whisk to break up the seeds.
  2. 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.
  3. 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.
  4. If any of the caramel has solidified while mixing in the cream, put back over low heat, while stirring, until smooth.
  5. 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.