Vanilla Bean Caramel sauce
What makes plain old caramel sauce better? Vanilla! This sauce is over the top caramel vanilla heaven!
You’ll need both the seeds from the bean and extract to complete this creamy delight. This caramel can be made ahead and lasts up to a month in the fridge. It only takes 15 minutes to whip up a new batch! Makes for the perfect holiday hostess or friend gift.
Make it now and you’ll have enough to top all your fabulous autumn baked goods. My absolute favorite way to use this sauce is by dipping those perfectly crisp apples waiting to be plucked from my apple tree. Dip, dip and dip again! Don’t worry about the double and triple dipping…just get your own bowl! Oh, add it to your apple pie ala mode. So many wonderful sweet and creamy possibilities!
- 1 cup granulated sugar
- 1 1/4 cups heavy cream
- 1 Madagascar vanilla bean, split lengthwise, or 1 tsp VanillaPura Madagascar/rum vanilla extract (in addition to the ½ tsp below) if you don't have a vanilla bean
- 1/2 tsp VanillaPura Madagascar/rum vanilla extract
- 1/4 tsp coarse salt
- 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 liquefy, 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 bean 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 re-hardens into clumps at this point (like mine did - lots of sugar clumping went on that afternoon), 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 (mason jars work great for storing this sauce). Store in the refrigerator for up to 1 month.
A big thanks to, smells like home for sharing:)