If you’ve never made caramel sauce, you haven’t lived! It’s a MILLION times better than store-bought caramel and takes less than 20 minutes to make! It is thick, rich, and speckled with vanilla bean goodness. Top your ice cream, coffee, and more with this delicious topping! The vanilla beans we recommend for this recipe are our Papua Indonesian, Mexican, or Madagascar Grade-A Beans. Enjoy!
- 3/4-1 cup heavy cream
- 1 VanillaPura Grade-A vanilla bean
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 teaspoon coarse sea salt
- 1/2 teaspoon vanilla extract made with VanillaPura vanilla beans
In a small bowl, add heavy cream and scrape in the seeds from the vanilla bean. Whisk to break up the seeds.
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.
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.
If any of the caramel has solidified while mixing in the cream, put back over low heat, while stirring, until smooth.
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.
Thank you Tara's Multicultural Table for sharing!