Adapted from food52.com
tablespoons unsalted butter (½ stick)
cup light or dark brown sugar
tablespoons light corn syrup
cup heavy cream
vanilla bean, halved, seeds scraped out
teaspoon kosher salt
In a large saucepan, melt butter on medium heat. Add brown sugar and corn syrup. Boil until sugar dissolves. This takes a few minutes. It will froth and bubble and go bonkers. Don't panic. Add heavy cream. Stand back. The mixture will erupt and rise up. Stir in vanilla bean, vanilla bean seeds, and salt. Whisk. Bring back up to a vigorous boil for 30 seconds. Turn off the heat. Serve right away over ice cream or yogurt. Inside crepes. In between layers of cake. Or store it in the fridge for a few weeks.