Ingredients
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 to 1 1/2 cups heavy cream
- 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
Preparation
Step 1
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Do not stir. Increase the heat and boil uncovered until the sugar turns a medium brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Don't worry - the cream will bubble violently and the caramel will solidify. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature. It will thicken as it sits. (Other version of her recipe says wait 4 hours).