Vanilla Bean Caramel Sauce

By yollymg

Ingredients

• 1 cup sugar
• 1 1/4 cups heavy cream
• 1 vanilla bean, split lengthwise, or 1 tsp pure vanilla extract (in addition to the 1/2 tsp below) if you don’t have a vanilla bean
• 1/4 tsp coarse salt
• 1/2 tsp vanilla extract

Details

Servings 1
Adapted from feastie.com

Preparation

Step 1

Measure the heavy cream in a 2-cup liquid measuring cup and add the seeds of the vanilla bean; set aside.

Spread the sugar out in an even layer in the bottom of a heavy saucepan. Heat the pan to medium-low and when the sides of the sugar begin to liquify, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains.

Lower the heat to low if the sugar or liquid sugar begins to brown too quickly.

If the sugar clumps, turn the heat to low and let it melt – try not to stir it so it has a chance to heat up slowly.)

Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour half of the heavy cream and vanilla been seeds down the side of the pan and whisk it vigorously into the hot liquid.

Take care – the hot liquid will bubble violently!

Whisk in the remaining heavy cream and seeds and then the salt and vanilla extract and whisk the mixture until the cream has fully incorporated itself.

If the sugar rehardens into clumps at this poin, put the pan back over medium-low heat and whisk the mixture until the sugar melts back into the sauce and the sauce is completely smooth. This may take a couple of minutes but it will come together – be patient.

Let the sauce cool for a few minutes on the stove then transfer it to a heatproof container. Store in the refrigerator for up to 1 month.